This easy recipe for Cauliflower soup is vegan and tastes rich, velvety, creamy and dreamy! It’ll turn humble ingredients into a sublime and satisfying meal. For how easy and quick it is, it tastes phenomenal. You’ll want to add this to your weekday quick meal planning rotation.

But why is it purple you ask? Well, I found the most beautiful purple cauliflower this past weekend, and colorful veggies just make everything better. Nothing better to lift our spirits up than bowl of luscious (and pink) soup. My kind of valentine’s day treat is savory and filled with flavor Make this for your valentine’s meal and trust me, you’ll be happy!

This soup is such a hit in our house, that I wanted to share it with all of you.

Cauliflower soup ingredients needed are straightforward

All you need are some basic veggies, a few pantry staples, and let the plants do their magic! The creaminess without the use of dairy comes from the pureed cauliflower, and optionally some plant-based butter if you prefer. I also add some simple ways of infusing flavor, like garlic and bay leaves along with scallions or green onions. 

Here’s what you need:

Veggies, the foundation –
cauliflower, potatoes, onions. I highly recommend trying purple cauliflower, but of course you can use regular cauliflower too. As for potatoes, I use all purpose or russet potatoes that provide the perfect starchiness. If you can’t find those, I’d recommend Idaho or white potatoes as second options.
Aromatics for flavor –
garlic, vegetable broth, serrano peppers
Herbs for freshness –
bay leaves, green onions
Fats, for richness –
Extra virgin olive oil & plant-based butter
Creaminess –
Cauliflower does double duty as cream. When pureed, they turn silky and scrumptious

Making it also couldn’t be simpler. Hopefully the below step-by-step cooking pictorial will help you follow along making it, but If you’d like to save it, or print it, I got you covered, just jump below to the recipe card.

How to make the purple cauliflower soup

Broadly, there are three steps; Roasting/cooking, Simmering, and Blending.

Prep the cauliflower by breaking them down into florets. Don;t discard those stalks, just chop them all up. They’re perfect to add in here because they’ll all turn tender and be pureed anyway. A great low waste recipe! You could in fact even throw in the cauliflower leaves as well. Make sure they’re all thoroughly rinsed.

First, soften the onions and garlic along with bay leaves in a mixture of olive oil & butter. Start cooking the potatoes as well. Toss in cauliflower, aromatics. Saute them until they’re browned and offer some roasted flavors. 

Then add in a low sodium vegetable broth. I always prefer cooking with low-sodium broths because then I can control how salty the dish is. 

Simmer this all for 20-25 minutes for the veggies to become tender and absorb maximum flavor. Let this cool down, transfer to a high powered blender and blend into a really smooth mixture with added fresh lemon juice.

Serving suggestions

Before you eat, check for salt & pepper.  Also feel free to bring to the perfect soup consistency by adding more water or broth if needed because creamy soups have a tendency to thicken up when cooled down. 

Do not miss topping with more aromatics and herbs.  I highly recommend serving it with green onions and super thinly sliced serrano  as toppings.

Serve it as a meal on it’s own, or enjoy it like we do; with a good hunk of toasted crusty bread for dunking! and make it a full meal by adding in a simple side salad. 

I hope you enjoy!