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Make this creamy vegan Cauliflower soup with a crunchy and herby breadcrumb topping to satisfy that urge for something warm and comforting in your belly as the leaves turn brown and the weather begins to bite. A soy-free recipe, can be nut-free and gluten-free. #vegan, #soup, #cauliflower, #glutenfree | HolyCowVegan.net
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5 from 5 votes

Vegan Cauliflower Soup

Make this creamy vegan Cauliflower soup with a crunchy and herby breadcrumb topping to satisfy that urge for something warm and comforting in your belly as the leaves turn brown and the weather begins to bite. A soy-free recipe, can be nut-free and gluten-free.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main/Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 129kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 4 cloves garlic peeled and crushed
  • 1 medium head cauliflower (florets separated. Reserve the green leaves)
  • 4 cups cashew milk (or another nondairy milk)
  • 8 large leaves sage (crush them with your fingers to release the oils but don't chop them--you want to be able to fish them out before you blend your soup)
  • Salt and ground black pepper
  • Zest of two lemons

For the crunchy breadcrumb topping

  • 1 teaspoon extra virgin olive oil
  • Cauliflower leaves
  • 4-5 leaves sage
  • 1 tablespoon thyme (fresh. If using dry, use ½ to 1 tsp)
  • 1 cup breadcrumbs (can use gf breadcrumbs)
  • Salt and ground black pepper
US Customary - Metric

Instructions

Make the soup:

  • Place the olive oil and garlic in a cold pan and heat over a medium-low flame for about a minute or until the garlic just begins to simmer. Toss the garlic in the oil but don't let it color.
  • Add the cauliflower florets and the cashew milk to the pan along with the bruised sage leaves and salt and pepper. Let it all come to a boil.
  • Cover the pan and turn down the heat to a simmer. Let the cauliflower cook until it's butter-soft and a knife inserted in the center goes through cleanly, about 25-30 minutes.
    The milk might appear to curdle as the cauliflower cooks, but don't worry, it will become smooth and creamy after you blend the soup.
  • Once the cauliflower is soft and thoroughly cooked, fish out the sage leaves. Place the cauliflower, milk and all, into a blender and blitz until very smooth.
  • Pour the cauliflower-milk blend back into the pan and warm through. Thin out with water to your liking and add salt and pepper as needed. Turn off heat just as the soup begins to return to a boil. Stir in the lemon zest and serve hot with the breadcrumb topping.

Make the breadcrumb topping:

  • Chop the cauliflower leaves roughly and place in a food processor. Chop into small but discernible bits by pulsing three to four times. You can also just chop them very finely by hand.
  • Heat the oil in a small, broiler-safe skillet and add the cauliflower leaves to it with salt and pepper. Toss around for a couple of minutes, then add the breadcrumbs and herbs. Check seasoning and continue to cook, stirring frequently, for another couple of minutes.
  • Place the skillet under the broiler for three to four minutes and check if the breadcrumbs are turning golden about halfway through. Toss them around if needed with a spoon or ladle. Continue broiling until golden and crunchy.
  • Ladle the soup into bowls, add the breadcrumb topping, and serve.

Nutrition

Calories: 129kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 49mg | Calcium: 62mg | Iron: 2mg