Creamy Cauliflower Soup

wintry vegan soup
Wintry vegan soup
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2 tbsp Olive oil
3 Leek cleaned and chopped
1 Yellow onions small, diced
2 cloves Garlic large, chopped
3 sprigs Thyme fresh
2 ½ cups Cauliflower chopped
¾ cups White beans rinsed and drained
3 ½ cups Vegetable broth
Salt to taste
Black pepper to taste

Nutritional information


Creamy Cauliflower Soup


This comforting Creamy Cauliflower Soup recipe uses a few vegan ingredients and turns them into a silky and flavorful soup. A healthy, light, yet filling bowl of soup is what we need to get back on track after the holidays. Made with leeks, cauliflower, hearty beans, and vegetable broth, this soup is dairy and gluten-free. Plus, this recipe takes just 30 minutes to whip up, which makes it a great option for a weeknight meal.

First, prepare the vegetables. To clean leeks, trim off the root end and remove the outer layer of leeks, then trim off the dark green tops. Don’t toss them away – they are great for homemade stocks. Then, slice the leeks lengthwise in half and dice. Rinse the diced leeks in a bowl of cold water and drain thoroughly. Dice the onion, chop the garlic, and chop the cauliflower into florets. Next, heat the olive oil in a large pot and add the leeks and onions. Add a pinch of salt and sauté the vegetables until translucent. Add the garlic and fresh thyme and cook until fragrant. Finally, add the cauliflower, beans, vegetable broth, salt, and black pepper and simmer until the cauliflower is tender. Once ready, blend the soup until smooth and creamy. Serve with a drizzle of olive oil and fresh ground black pepper. Enjoy!

To make the Creamy Cauliflower Soup, you will need the following ingredients:

Ingridiens for Creamy Cauliflower Soup

Steps to make Creamy Cauliflower Soup


Sauté vegetables


In a large pot or Dutch oven, warm 2 tablespoons olive oil over medium heat, and add the diced leeks and onions. Add a pinch of salt and sauté the vegetables, stirring occasionally, until translucent, about 5 minutes.


Add aromatics


Add 2 minced garlic cloves and 3 fresh thyme sprigs. Cook and stir for 30 seconds.


Add cauliflower, beans, and vegetable broth


Add 2 ½ cups chopped cauliflower, ¾ cups white beans, 3 ½ cups vegetable broth, and salt and black pepper to taste. Cover the pot and simmer for 12-15 minutes or until the cauliflower is tender.


Transfer to blender


Remove the thyme sprigs. Carefully transfer the soup to a blender.




Purée the soup until creamy and smooth. Alternatively, use an immersion blender to purée the soup. Taste and adjust for seasoning.



Ladle into bowls and garnish with a drizzle of extra-virgin olive oil and fresh ground black pepper. Serve and enjoy!

This easy and satisfying Creamy Cauliflower Soup is meat, dairy and egg-free but full of flavor. Plus, it’s quick and easy to prepare. Did you make it? Let us know if you try this recipe by tagging us on Instagram @cookmerecipes.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

An easy and delicious recipe that comes out great every time. Thanks for sharing the recipe!

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