Vegan Cauliflower Soup with Garlic Recipe
You know those days when you want comfort food but also want to pretend you’re making healthy choices? This soup gets it.
Cauliflower shows up looking basic, but baby—once it roasts with garlic, it turns into a creamy, sultry showstopper with zero dairy guilt.
This isn’t some bland health sludge; it’s rich, garlicky goodness with flavor that slaps harder than your ex’s excuses.
It’s cozy in a bowl, and yes, it smells amazing while cooking—so prepare for compliments from neighbors who never say hi otherwise.
Minimal effort, max reward, and zero regret. You’re welcome.
Vegan Cauliflower Soup with Garlic Recipe
A silky, garlicky cauliflower soup that tastes indulgent but is actually a wholesome hug disguised as dinner.
Ingredients
Method
- Roast the whole garlic bulb wrapped in foil at 180°C for 20 minutes until soft and sassy.
- Meanwhile, chop cauliflower into small florets. Sauté onion in olive oil in a large pot until it whispers “I’m golden.”
- Add cauliflower, salt, pepper, and cover with broth. Let it simmer for 15–20 minutes, until cauliflower submits and softens.
- Squeeze roasted garlic cloves out like toothpaste and add to the pot. Stir in the plant milk.
- Blend everything until smooth—chunky soup is for rookies.
- Reheat briefly and serve hot, optionally garnished with herbs or smug self-satisfaction.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 95%
- Vitamin K: 60%
- Folate: 25%
- Calcium: 10%
- Potassium: 20%
💡 Notes & Tips
- Add chili flakes if your love life is dull and you need heat somewhere.
- A splash of lemon juice at the end lifts the flavor like contour on a tired face.
- For extra richness, blend with soaked cashews if you’re feeling luxurious.
- Toasted seeds on top add crunch and street cred.
- Leftovers freeze well—just like your heart after your last situationship.
