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A white bowl of creamy vegan cauliflower soup topped with fresh spinach and freshly ground black pepper

Creamy Vegan Cauliflower Soup

A rich, golden blended soup made with cauliflower, leeks, carrots, and warm spices, finished with almond milk and fresh spinach. Dairy-free, paleo-friendly, and ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Soup
Cuisine: American
Calories: 102
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower chopped into florets
  • 3 carrots coarsely chopped
  • 1 cup celery chopped
  • 2 leeks trimmed, washed thoroughly, and chopped
  • 2-4 cloves garlic minced
  • 2 cups carrot juice fresh or refrigerated
  • 4 cups water
  • 1/2 tsp nutmeg
  • 2 tsp salt
  • 1/2-1 tsp black pepper
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 dash cayenne pepper
  • 1-2 cups unsweetened almond milk or cashew milk
  • 4-5 handfuls fresh spinach chopped
  • 1 tbsp chicken bouillon optional, skip to keep fully vegan
  • shredded cheddar cheese optional, to garnish

Equipment

  • Large soup pot
  • Immersion blender or countertop blender
  • Cutting board and knife

Method
 

  1. Chop all vegetables and mince the garlic. Wash the leeks carefully under running water immediately after slicing them lengthwise to remove any hidden grit.
  2. Add the carrot juice and water to a large soup pot. Add all the chopped vegetables and bring to a boil over medium-high heat.
  3. Once boiling, add the nutmeg, salt, pepper, basil, thyme, sage, and cayenne. Stir in the chicken bouillon now if using. Reduce heat to a simmer and cook for 20 to 30 minutes, until all vegetables are completely tender when pierced with a fork.
  4. Turn off the heat. If you want the spinach blended into the soup, add it now and let it wilt for 2 minutes before blending.
  5. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If using a countertop blender, work in batches, leave the center vent open to release steam, and hold a kitchen towel over the lid. Pour the blended soup back into the pot.
  6. Turn the heat back to medium. Stir in the almond milk or cashew milk. Add the spinach now if you have not already. Cook for 2 to 3 minutes until the spinach wilts fully.
  7. Serve hot. Top each bowl with shredded cheddar cheese if desired.

Notes

Carrot juice can be replaced with vegetable broth or chicken broth. For a thicker soup, whisk 1 tablespoon of cornstarch with 1/4 cup of water and stir into the soup before adding the almond milk. Soup keeps in the fridge for up to one week and freezes well for up to three months.