Description
A smooth and creamy vegan cauliflower soup packed with flavor.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add cauliflower and sauté for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until cauliflower is tender, about 15 minutes.
- Stir in coconut milk, salt, pepper, and nutmeg.
- Blend the soup until smooth using an immersion blender.
- Add lemon juice and stir well.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: creamy vegan cauliflower soup