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Quick, Smoky Cauliflower soup made from vegetable puree that creates a silky, hearty, vegan, plant-rich meal option

Quick, Smoky Cauliflower Soup (Stove-Top)

Cook time: 20 mins
Total time: 20 mins
Yield: 1.5 quarts

Description

This is our stove-top recipe. If you have time to make a big batch or you’re cooking for a crowd, roasting the vegetables in a hot oven is the way to go. Try our Quick, Smoky Cauliflower Soup (Oven Method), below.
*If you like, garnish this soup with roasted pepitas or, even better, Smoky Pepitas

Ingredients

  • 1 1/2 pounds cauliflower, cut into medium florets
  • 6 cloves garlic, halved if small, quartered if large
  • 2 tablespoons olive oil
  • 1/4 teaspoon hot red pepper flakes
  • Salt and ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 3 cups broth, your choice
  • 1/4 cup packed cilantro
  • 1 can (13.5 oz) coconut milk

Instructions

  • Place cauliflower, garlic, oil, pepper flakes, a sprinkling of salt and pepper, paprika, cumin, and 1 cup of broth in a large (12-inch) skillet. Cover and turn burner on high and cook until broth has evaporated and vegetables are tender, 8 to 10 minutes.
  • Transfer vegetable mixture to a blender; add remaining 2 cups of broth and cilantro and puree until very smooth, 30 seconds to a minute. Turn puree into a large saucepan; add coconut milk so that soup is thin enough to be soup, yet thick enough to float a garnish. Heat through, adjusting flavors, including additional salt and pepper. Ladle into bowls, *garnish if you like, and serve.