Now that the weather is stuck below 50, we’re all about dishes like this vegan cauliflower soup that also happens to be creamy and dairy free. We’re all about healthy soups, stews, pumpkin chili… and anything plant-based that sticks to our ribs.

Did you just say dairy-free, vegan cauliflower soup?

Yep! That’s what we’re bringing you this week.

To your potential surprise, the actual creaminess in this vegan cauliflower soup comes from beans. Cannellini beans to be exact. We picked up this trick from The First Mess‘s cookbook’s Creamy Quinoa and White Bean Risotto.

If you’ve ever worked with them, you’ll know that cannellini beans are much softer than others like black beans or chickpeas. And given their white color, they blend up into a deceptively creamy purée.

Our food processor came into play to make this dairy-free soup smooth and creamy. You could certainly use an immersion blender or a regular blender depending on what kind of kitchen tool’s you’ve got to work with.

What else is hiding in the soup?

The best thing about a comforting soup like this is that it’s packed with winter veggies. Judging by the produce sections at our local grocery stores, the rest of the city is on a soup and stew kick, too.

When we stopped to buy all the root veggies for this recipe, we faced slim pickings and had to stop at two different stores. To keep it green, we used a green cauliflower and stuck with other white and green veggies like parsnip, turnip, green onion and kale. We also tossed in a pinch or two of dried herbs including oregano, thyme and celery seed (a secret favorite of ours).

What are your thoughts on soups in the fall? Tell us your favorite cold weather foods with a comment. Better yet, click one of the social buttons below to share our recipe with your friends!

CategoryDinner, Food, Lunch

vegan cauliflower soup

Yields4 Servings

 1 yellow onion (diced)
 1 parsnip (diced)
 2 purple-top turnips (diced)
 1 head of cauliflower (cut into small florets)
 3 green onions (whites and greens chopped)
 ½ tbsp each of dried thyme, oregano and garlic powder
 ½ tsp celery seed
 1 small bunch of kale (stems removed, leaves roughly chopped)
 3 cups low-sodium vegetable broth
 15 oz can of no-sodium cannellini beans (drained)
 salt and pepper (to taste)

1

In a large pot, heat a good glug of olive oil on medium-high heat. When hot, add yellow onion, parsnip, turnip, cauliflower, green onion and herbs. Cook, stirring occasionally until veggies start to soften and onion turns translucent (5-7 minutes).

2

To the pot, add chopped kale. Cook, stirring occasionally, until kale starts to wilt (1-2 minutes). When ready, add veggie broth and bring to a boil. Then turn heat to medium and simmer for 10-15 minutes, boiling until turnips and parsnips are fork tender.

3

Meanwhile, in a food processor, pulse the cannellini beans until smooth. Borrow some liquid from the soup pot to help the beans blend better, if necessary.

4

When the veggies are soft, cut the heat and ladle soup mix into the food processor with the bean purée (work in batches, if needed). Pulse the veggies to help them break down and then run the machine until a smooth texture is achieved.

5

Return blended soup to the pot and turn heat to medium, stirring until the mixture is well-combined and heated through. Divide soup between bowls and garnish with fresh herbs.

Ingredients

 1 yellow onion (diced)
 1 parsnip (diced)
 2 purple-top turnips (diced)
 1 head of cauliflower (cut into small florets)
 3 green onions (whites and greens chopped)
 ½ tbsp each of dried thyme, oregano and garlic powder
 ½ tsp celery seed
 1 small bunch of kale (stems removed, leaves roughly chopped)
 3 cups low-sodium vegetable broth
 15 oz can of no-sodium cannellini beans (drained)
 salt and pepper (to taste)

Directions

1

In a large pot, heat a good glug of olive oil on medium-high heat. When hot, add yellow onion, parsnip, turnip, cauliflower, green onion and herbs. Cook, stirring occasionally until veggies start to soften and onion turns translucent (5-7 minutes).

2

To the pot, add chopped kale. Cook, stirring occasionally, until kale starts to wilt (1-2 minutes). When ready, add veggie broth and bring to a boil. Then turn heat to medium and simmer for 10-15 minutes, boiling until turnips and parsnips are fork tender.

3

Meanwhile, in a food processor, pulse the cannellini beans until smooth. Borrow some liquid from the soup pot to help the beans blend better, if necessary.

4

When the veggies are soft, cut the heat and ladle soup mix into the food processor with the bean purée (work in batches, if needed). Pulse the veggies to help them break down and then run the machine until a smooth texture is achieved.

5

Return blended soup to the pot and turn heat to medium, stirring until the mixture is well-combined and heated through. Divide soup between bowls and garnish with fresh herbs.

Vegan Cauliflower Soup
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