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Silky Vegan Cauliflower Soup

Delicious and easy silky vegan cauliflower soup recipe ready in less than 30 minutes! Rich, creamy, healthy and comforting winter soup packed with nutrients.
Course Soup
Cuisine European
Keyword blended cauliflower soup, cauliflower soup, vegan cauliflower soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 184kcal


  • 1 small head cauliflower or 1/2 head large cauliflower about 500 g or 1 lb
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 sprigs thyme
  • 350 ml or 1 1/2 cups vegetable stock or water
  • 120 ml or 1/2 cups light coconut milk
  • salt and freshly ground black pepper to taste
  • 4 tablespoons pomegranate seeds to garnish
  • 2 sprigs thyme to garnish


  • Divide the cauliflower head into florets or roughly chop it. You can use the leaves if you want but they will change the color of the soup. If you want your cauliflower soup to be purely white like on the picture, discard the leaves.
  • Sautée minced garlic in olive oil in a large skillet until fragrant, for about 2 minutes. Add vegetable stock or water, thyme sprigs and cauliflower florets. Bring to a boil, cover, reduce the heat and cook for 15-20 minutes, until the cauliflower is nice and !
  • Discard the thyme and blend until smooth, using an immersion blender or food processor. You might want to work in batches.
  • Add light coconut milk and season with salt and freshly ground black pepper to taste. Garnish with pomegranate seeds and fresh thyme. Enjoy!


Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.


Calories: 184kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Sodium: 791mg | Potassium: 466mg | Fiber: 3g | Sugar: 8g | Vitamin A: 420IU | Vitamin C: 69.5mg | Calcium: 35mg | Iron: 0.7mg