Cauliflower Vanilla Soup

Dive into the unexpected harmony of flavors with this creamy Cauliflower Vanilla Soup, a truly unique twist on cozy comfort food! This velvety soup combines the earthy nuttiness of cauliflower with the surprising warmth of pure vanilla extract, creating a rich and flavorful dish that’s both savory and subtly sweet. Coconut milk lends a luscious creaminess, while aromatic sautéed onions and garlic elevate the base. Made with wholesome ingredients and ready in just 45 minutes, it’s the perfect recipe for a healthier, yet indulgent, weeknight dinner or an elegant appetizer to impress guests. Garnish with fresh parsley or microgreens for a vibrant finish, and savor this refined, dairy-free delight that will become a new household favorite! Perfect for those searching for "cauliflower soup recipes," "vanilla-infused dishes," or "creamy vegan soups."

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 2 cloves, minced Garlic
• 4 cups Vegetable stock
• 1 cup Coconut milk (unsweetened)
• 1 teaspoon Vanilla extract
• 1 teaspoon or to taste Salt
• 0.25 teaspoon Ground white pepper
• 2 tablespoons Fresh parsley or microgreens (optional, for garnish)

Directions

Step 1

Prepare the cauliflower by removing the leaves and cutting the head into small florets. Rinse thoroughly and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes, or until translucent.

Step 3

Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.

Step 4

Add the cauliflower florets to the pot and pour in the vegetable stock. Bring the mixture to a boil.

Step 5

Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the cauliflower is very tender.

Step 6

Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches, blending until smooth and returning it to the pot.

Step 7

Stir in the coconut milk, vanilla extract, salt, and white pepper. Reheat the soup gently over low heat but do not let it boil.

Step 8

Taste and adjust seasoning as necessary. If the soup is too thick, you may add a bit more vegetable stock or water to reach your desired consistency.

Step 9

Serve hot, garnished with fresh parsley or microgreens if desired.

Nutrition Facts

Serving size	(1784.2g)

Amount per serving	% Daily Value*
Calories	1345.1

Total Fat 95.4g	0%
Saturated Fat 57.1g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 5323.9mg	0%
Total Carbohydrate 108.7g	0%
Dietary Fiber 27.8g	0%
Total Sugars 35.4g
Protein 32.2g	0%

Vitamin D 0IU	0%
Calcium 318.8mg	0%
Iron 15.0mg	0%
Potassium 3930.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 9.1%

Carbs: 30.6%