VEGAN CAULIFLOWER SOUP
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pureed cauliflower soup made with vegan butter and plant-based cream, brightened with lemon and thyme. Flavorful and satisfying despite simple ingredients. Good for quick weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup vegan butter – Miyokos is the best (see notes for subs)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 large head cauliflower (about 2 1/2 – 3 lbs.), cut into florets
- 1 teaspoon fresh thyme or 2 sprigs
- 3 – 4 cups low-sodium vegetable broth (sub with water or combo)
- 1 cup vegan cream (or plant milk of choice)
- 1 small lemon, juice of
- Salt + pepper, to taste
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 504mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 971mg
- Calcium
- 83mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 504MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.