Creamy Vegan Kale and Cauliflower Soup
Try this creamy vegan kale and cauliflower soup recipe when you need a silky smooth lunch. All you need is one pot for this simple veggie packed soup.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1.5 tsp kosher salt (plus more to taste)
- 1 large head of cauliflower, cut into 1 inch pieces (about 2.5 - 3 pounds)
- 4.5 cups water
- 1 bunch kale, rinsed and chopped
- tamari or soy sauce for serving
Instructions
- Heat olive oil in a large pot with lid over medium heat.
- Add onion and cook 5 to 7 minutes, stirring occasionally until just beginning to brown.
- Add garlic and 1.5 tsp of salt. Cook for 3 to 4 more minutes until fragrant and golden.
- Add cauliflower and water, pushing cauliflower down to submerge as much as possible. It's okay if it's not all submerged. Bring to a boil, cover pot, and reduce heat to low. Simmer 12-14 minutes. Cauliflower is done when it is tender enough that a knife easily slides into it.
- When cauliflower is done, add kale. Return to a boil, cover and simmer for 2-3 minutes until kale is bright green and tender.
- Working in batches, scoop contents into a blender. Make sure you get both liquid and solids. Puree until smooth and add to a large bowl. Repeat for the rest of the soup. It should take 2-3 batches depending on the size of your blender.
- To serve, top each bowl of soup with a few splashes of tamari, soy sauce, or a pinch of salt.
Notes
Storing: This soup is great as a leftover meal. In fact, it even gets better after a day or two in the refrigerator. Store covered in the refrigerator for up to 5 days.
Optional Toppings:
- Creme fraiche or yogurt - A spoonful of yogurt and creme fraiche will add a nice tang.
- Bread crumbs - When I say bread crumbs, I mean bite-sized chunks of crusty bread like the ones in this Panzanella salad. Tear up some bread, toss it with olive oil and salt, and let it get all crispy on the outside, but soft in the middle in the oven. Perfect for soaking up soup.
- Crispy chickpeas - These crispy roasted chickpeas are great on just about anything, including this creamy vegan soup.
Nutrition
Calories: 158kcalCarbohydrates: 21.1gProtein: 5.8gFat: 7.1gSaturated Fat: 1gSodium: 973mgPotassium: 912mgFiber: 4.3gSugar: 2.8gCalcium: 207mgIron: 3mg
Tried this recipe?Let us know how it was!