January is National Soup Month and we’re celebrating with this creamy, comforting cauliflower soup from our friends at Honeysuckle. This one pot wonder comes together in less than an hour, so it’s perfect for a weeknight dinner the whole family will love. Pro tip? Double the recipe and freeze half to have on hand for those nights when cooking just isn’t an option.
Vegan Cauliflower Soup
½ head cauliflower, chopped
1 yukon gold potato
2 tablespoons olive oil
½ diced onion
¼ teaspoon dried thyme
1 teaspoon kosher salt
Dash of nutmeg
1 clove garlic, minced
3 cups vegetable broth
½ cup water
Salt and pepper to taste
Green onions, chopped (for garnish)
- Chop cauliflower, potato and onions.
- In a pot on medium-high heat, add oil and saute onions until fragrant. When they start to turn brown, add the thyme, salt, nutmeg and garlic. Stir.
- Add cauliflower and the potato, mix, then submerge in vegetable broth and water. Bring to a boil, then turn down the temp to low, cover the pot and simmer 15-20 minutes until the veggies are soft.
- Blend the soup with immersion blender, add salt and pepper to taste. serve with garnish of green onions.
~ Dzung Lewis of Honeysuckle
Honeysuckle is a food and lifestyle YouTube channel that showcases personal style expressed through food, beauty tips and home entertaining ideas. Make sure to also follow on Instagram!