Vegan Cauliflower Soup

1. Prepare the Base:
Heat olive oil in a large pot over medium heat.
Sauté the diced onion until translucent, about 3–4 minutes.
Add the garlic and cook for another 1–2 minutes, until fragrant.
2. Add Vegetables:
Add the cauliflower florets, diced potato, smoked paprika, and nutmeg (if using).
Pour in the vegetable broth, ensuring the vegetables are fully submerged.
3. Cook Until Tender:
Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for 15–20 minutes, or until the cauliflower and potato are fork-tender.
4. Blend the Soup:
Use an immersion blender to puree the soup until smooth and creamy.
Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Stir in the plant-based milk and nutritional yeast (if using). Adjust the consistency with more broth or milk, if needed.
5. Season and Serve:
Taste and adjust seasoning with salt and black pepper.
Ladle the soup into bowls and garnish with fresh parsley, chives, or a drizzle of olive oil.
Serving Suggestions:
Pair with crusty bread or vegan croutons for a satisfying meal.
Serve alongside a fresh green salad for a light lunch.
Tips for Success:
Extra Creaminess: Add 1/2 cup of soaked cashews or a spoonful of tahini before blending.
Customizable Flavors: Add curry powder or roasted garlic for a flavor twist.
Roasted Garnish: Top with roasted cauliflower florets for added texture.
This vegan cauliflower soup is creamy, comforting, and full of flavor—a perfect go-to recipe for any season. Enjoy! 🌱✨🥣