This vegan cauliflower soup is rich, creamy, and absolutely scrumptious! Easy to make and full of flavor, it's the perfect secretly healthy soup to satisfy your comfort food cravings.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- ½ cup dry white wine (Note 1)
- 1 medium cauliflower head, broken into florets (Note 2)
- 4 cups vegetable broth
- 1 cup light coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon white wine vinegar
- Salt and pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring constantly, until it begins to soften.
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Add the garlic and cook it with the onion for about 1 minute, until it becomes very fragrant.
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Stir in the wine and bring it to a simmer. Let the wine simmer until it reduces in volume by about half, about 4 minutes.
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Stir in the cauliflower, broth, coconut milk, and thyme. Raise the heat and bring the liquid to a boil, then lower the heat and simmer the soup until the cauliflower is tender. (Note 3) Add water to a the pot if the liquid reduces too much.
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Remove the pot from heat and blend the soup until smooth, either by using an immersion blender or transferring it to a blender or food processor in batches. Always use caution when blending hot liquids.
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Return the soup to the pot (if you removed it) and thin it with water or broth, if desired. You can also reheat it on the stove at this point if it cooled down.
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Stir in the vinegar and season the soup with salt and pepper to taste.
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Ladle into bowls and serve.
- The wine can be omitted if you prefer to cook without alcohol. Just skip step 4 of the instructions.
- You'll need about a 2 to 2 ½ pound head of cauliflower.
- Test the cauliflower for doneness by piercing a piece with a fork. It should go in easily.