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Vegan Cauliflower Soup with Garlic Recipe

A silky, garlicky cauliflower soup that tastes indulgent but is actually a wholesome hug disguised as dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 large cauliflower head roughly 4 cups florets
  • 1 whole garlic bulb yes, the whole dang thing
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 4 cups vegetable broth
  • 1 cup unsweetened plant milk almond or oat work great
  • ½ tsp salt
  • ½ tsp black pepper
  • Optional: ¼ tsp nutmeg for drama

Method
 

  1. Roast the whole garlic bulb wrapped in foil at 180°C for 20 minutes until soft and sassy.
  2. Meanwhile, chop cauliflower into small florets. Sauté onion in olive oil in a large pot until it whispers “I’m golden.”
  3. Add cauliflower, salt, pepper, and cover with broth. Let it simmer for 15–20 minutes, until cauliflower submits and softens.
  4. Squeeze roasted garlic cloves out like toothpaste and add to the pot. Stir in the plant milk.
  5. Blend everything until smooth—chunky soup is for rookies.
  6. 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.