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cauliflower soup recipe supa crema de conopida

Cauliflower Soup

This creamy cauliflower soup is ready in about 35 minutes with just a handful of simple ingredients. Nutritional yeast gives it a savory, cheesy depth you'll want to make again and again.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Choose Serving Size 4

Ingredients 

For vegan cauliflower soup version:

  • 1 kg cauliflower florets frozen
  • 2 cloves garlic
  • ½ cup nutritional yeast
  • water as needed
  • sea salt and white pepper to taste

For vegetarian cauliflower soup version - with dairy - also add the following:

  • 50 g butter
  • 4 Tbsp sour cream

Instructions

  • Boil the cauliflower for 20 minutes.
  • Add the garlic cloves and boil for 10 more minutes.
  • Drain all the water into a bowl and reserve it.
  • Using a blender, blend the cauliflower very well until you get a smooth puree. Add the nutritional yeast and season with salt and white pepper. For the vegetarian version, add the butter and sour cream at this step as well.
  • Pour back some of the reserved water and blend until smooth. Add more water if needed to reach the desired consistency.
  • Serve with your favorite toppings and a generous drizzle of olive oil.

Notes

For a vegan soup, skip the butter and sour cream; the nutritional yeast keeps it savory and cheesy. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently, adding a splash of water to loosen.