fresh herbs like chives, parsley, basil, or cilantro
Instructions
Instant Pot Directions
Add everything to your Instant Pot, close the lid, and set the valve to the sealing position. Pressure cook on high for 4 minutes (it will take about 10 minutes to reach pressure) and once the timer completes, quick release the steam vent.
Open the lid once safe to do so, and use an immersion blender to puree it. Serve your vegan cauliflower soup with toppings of your choice.
Stove Top Directions
Add all the ingredients to a large pot and bring to a boil over high heat. Reduce low/medium heat and simmer for approx. 8 minutes, until the cauliflower is fork tender.
Turn off the heat, and use an immersion blender to blend your soup until smooth. Serve your vegan cauliflower soup with toppings of your choice.
Notes
If you don't have an immersion blender, carefully transfer to a blender and puree in batches as needed.
Add more seasoning if desired. This soup is designed to be simple, using minimal ingredients, while still delivering great flavour. If preferred, add some cumin, coriander, celery seed, nutritional yeast, and/or smoked paprika to amp up the flavours.
Add protein with a can of white beans or a block of silken or soft tofu and puree into the soup.
For a thicker soup, add 2 roughly chopped potatoes to the soup and puree together with the cauliflower once cooked. Or, add ½ cup of raw cashews before blending.
Bulk it up and make this simple soup suitable for a main dish by adding a scoop of cooked brown rice, pasta, barley, farro, or quinoa to each bowl before serving.
Leftovers keep refrigerated for up to 5 days or frozen for up to 3 months.