Description
This creamy vegan cauliflower soup is a luscious blend of cauliflower, cannellini beans, and cashews, enriched with fresh herbs and nutritional yeast for a savory depth. Perfectly smooth and comforting, it’s a nourishing plant-based soup that is easy to prepare and wholesome for any season.
Ingredients
Scale
Main Ingredients
- 1 1/2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, roughly chopped
- 1 medium-large cauliflower, cut into large florets (~750g of florets)
- 1 cup (140g) raw cashews
- 8 to 12 fresh thyme sprigs
- 1 large fresh rosemary sprig
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed
- 1 bay leaf
- 4 cups (960 mL) low-sodium vegetable broth
- 1 cup (240 mL) water (or more vegetable broth)
- 5 tablespoons nutritional yeast
- 2 teaspoons kosher salt, plus more to taste
- Freshly cracked black pepper to taste
For Finishing
- Lemon zest
- Crushed red pepper flakes (or Aleppo pepper for mild heat)
- Good-quality extra virgin olive oil
- Bread for serving (optional)
Instructions
- Soak Cashews: Pour boiling water over the cashews to cover and let rest for 15 minutes. Drain and rinse before using. Meanwhile, prep all the other ingredients by cutting the cauliflower and gathering the herbs and garlic.
- Make the Bouquet Garni: Use kitchen twine to tie up the thyme sprigs, rosemary sprig, and bay leaf into a bundle for easy removal later.
- Sauté Aromatics: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onions with a pinch of salt and cook for 8-10 minutes until golden brown, stirring occasionally. Add garlic and cook for another 2-3 minutes, stirring frequently to prevent burning.
- Deglaze Pot: Pour a bit of vegetable broth into the pot and stir to lift any browned bits off the bottom. Then add the remaining broth, water, soaked cashews, cauliflower florets, cannellini beans, nutritional yeast, kosher salt, and black pepper. Stir everything together. Tuck the bouquet garni gently into the pot.
- Simmer Soup: Bring the soup to a boil, then reduce heat to maintain a rapid simmer. Cook for about 15 minutes, until the cauliflower is tender and soft.
- Blend Soup: Remove the bouquet garni and transfer the soup in batches to a standing blender. Remove the blender lid center cap and cover with a dish towel to allow steam to escape. Blend until the soup is smooth, thick, and creamy. Alternatively, use an immersion blender directly in the pot, noting the texture may be less smooth.
- Season and Serve: Taste and adjust salt and pepper as needed. Pour the soup into bowls and finish each serving with lemon zest, a pinch of crushed red pepper flakes, and a drizzle of extra virgin olive oil. Serve warm with bread if desired.
Notes
- Note 1: Allergic to cashews? Substitute with peeled, cooked Russet potatoes for a creamy texture, though the soup will be less satiating.
- Note 2: Cannellini beans are also known as white kidney beans. If unavailable, use other white beans like great northern or navy beans.
- Note 3: Adjust salt type accordingly: Diamond Crystal kosher salt requires 2 teaspoons, but if using sea salt, increase to 1 1/4 teaspoons; if using table salt, 1 teaspoon is sufficient.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
