Silky Vegan Cauliflower Soup

A rich, creamy, healthy and easy vegan cauliflower soup that’s packed with nutrients and ready in less than 30 minutes!

If there is anything creamy, rich, delicious, comforting, satisfying, healthy and super easy to make at the same time, one of the first dishes that come to my mind is this silky vegan cauliflower soup. It’s also perfect in its simplicity: minimum ingredients and time involved, maximum flavour and nutritious value, with beautiful and simple garnishes.

Serves 2

You’ll need:

1 small head cauliflower or 1/2 head large cauliflower about 500 g or 1 lb
1 tablespoon olive oil
2 cloves garlic minced
2 sprigs thyme
350 ml or 1 1/2 cups vegetable stock or water
120 ml or 1/2 cups light coconut milk
salt and freshly ground black pepper to taste
4 tablespoons pomegranate seeds to garnish
2 sprigs thyme to garnish

Here’s how:

Divide the cauliflower head into florets or roughly chop it. You can use the leaves if you want but they will change the colour of the soup. If you want your cauliflower soup to be purely white like on the picture, discard the leaves.
Sautée minced garlic in olive oil in a large skillet until fragrant, for about 2 minutes. Add vegetable stock or water, thyme sprigs and cauliflower florets. Bring to a boil, cover, reduce the heat and cook for 15-20 minutes, until the cauliflower is nice and tender.
Discard the thyme and blend until smooth, using an immersion blender or food processor. You might want to work in batches.
Add light coconut milk and season with salt and freshly ground black pepper to taste.
Garnish with pomegranate seeds and fresh thyme. Enjoy!