Dreamy, super creamy vegan cauliflower soup chock full of vegetables and oh-so-delicious. This is healthy food that doesn’t taste like it! This soup gets my kids to eat kale (it’s that good). Made creamy with the addition of cashews, but you could leave them out and it would still be quite tasty!
I love this soup so much. It’s easy to make, almost effortless, especially if you use frozen cauliflower. The best tasting soups in my opinion are the creamy ones, which is totally achievable even once you go vegan!
This super creamy vegan cauliflower kale soup is beautiful and perfect for any time of year. It’s one soup recipe I make again and again because I always feel like eating it; it’s so delicious. I usually eat it with some brown rice, or sometimes just with a green salad. My kids love to have some fresh bread for dipping, so I try to get some for them. If it helps them eat their veggies, I’m all for it! 🙂
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That’s the other thing, my 3 children LOVE this soup. They actually get super excited when we are having it for dinner! They don’t seem to mind the greens, but I do recommend chopping the kale or spinach up small if you have picky kids; they will be much more likely to eat it that way.
Honestly, this is one of the only ways my kids get so many greens. Oh, and these Stuffed Jumbo Shells with Spinach (omg, amazing). They just aren’t a fan of that taste or texture of leafy greens like kale, so I’m always trying to find fun ways to include them. I’m not one for forcing my kids to eat anything; I want eating to be an enjoyable experience for them. I am a fan of teaching my kids to listen to their own bodies and eat intuitively.
I use cashews in this soup to make it so rich and creamy without a drop of dairy. It might not be totally necessary if you soak your cashews really well, but it is really helpful to have a high powered blender. This is the one I have and love: Vitamix 1300. I wholeheartedly recommend it; it will change your life.
The other tool I use for this soup is my Immersion Blender. Pretty inexpensive, and I find it really handy for soups and sauces.
This Creamy Vegan Cauliflower Kale Soup is made with just 8 ingredients and about 30 minutes. I prefer to use frozen cauliflower in this recipe; it just really simplifies things and means less chopping for me, yay!
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Super Creamy Vegan Cauliflower Kale Soup
Ingredients
- 1 onion, chopped
- 4 cloves garlic, minced or pressed
- 4 medium carrots, chopped small
- 1 cup celery, chopped
- 1 lb frozen (or fresh) cauliflower florets
- 6 cups vegetable broth
- 3 cups chopped small kale, tough ribs removed (or baby spinach)
- 3/4 cup raw cashews, soaked in hot water for 5 minutes
- salt, to taste
Instructions
- In a large soup pot, saute the chopped onion in a few tablespoons of water or vegetable broth for 3-5 minutes, until translucent.
- Add the garlic, carrots, celery and saute a few more minutes. Next add the cauliflower and vegetable broth. Bring to a boil and cook for 10-15 minutes.
- Add the cashews and 1 cup of the soup to a blender. Blend until smooth and add back to soup pot.
- Now, use your immersion blender if you have one and blend a few times, until the soup is creamy but still has some texture. If you prefer, you can blend all the soup in a blender and then add in the greens. I prefer to leave some texture. Add salt, to taste (will depend on the saltiness of your vegetable broth).
- Now add the chopped kale or spinach to the pot and stir well. If using kale, let it simmer for about 10 more minutes, until kale is tender. If using baby spinach, simply let it wilt into the soup. Serve with brown rice if desired or a good loaf of bread and salad.
Delicious! I didn’t use cashews. Used Vegan Protein broth. I added rosemary.
Can you clarify how many calories are in a serving? And is a serving 1 cup? Thank you. It’s very good!
A serving is not 1 cup, but 1/6th of the whole recipe. For 1/6th of the entire soup recipe, there are 166 calories. But if you need exact nutritional information, you may need to calculate it yourself. The nutritional information I provide is an estimate only, and based on an automatic calculator. I’m so glad you like the soup!
Great recipe! I added nutritional yeast, ground thyme and rosemary, and it was divine! Will keep this one for the future!
So glad to hear it!
I was thinking of adding nutritional yeast myself, how much did you add?
This cauliflower recipe is so good! I added black pepper and used kale. I think I’m going to have to make it again really soon. Thanks for sharing this delicious recipe!
You’re welcome! I’m glad it came out good. I personally love this recipe.
Just made this soup today and I loved it. Definitely be making again!
Made this tonight – we have a winner, ding, ding, ding. Very tasty and filling. We subbed the kale for baby spinach, as it is hard to get my husband to eat anything green and leafy, let alone kale. Dolled it up with a little cracked pepper and some smoked sea salt. Yum!
Awesome soup! However, prep time is not 5 but 50 minutes! And if you don’t have an immersion blender you’ll need a blender of some sorts. I followed the recipe exactly and both of my friends just raved about it! One insisted on the recipe as well. We decided there wasn’t much you could add to make it any better. It’s just great as it is.
Glad you and your friends enjoyed it! I usually use frozen cauliflower florets and pre-chopped kale which makes the prep time pretty quick. It’s one of my family’s favorite soups for sure, thank you!
Are the green onions in the picture of the soup added for looks or how much do you use? I’m excited to make this for my friend’s birthday. And, what do you think about sauteeing the cauliflower before adding in the broth? ….kind of new to this. 🙂
Thank you!!!!
They are mostly for looks but I also enjoy green onions on top of just about anything! You can leave them off or use them, up to you. You probably could saute the cauliflower first, but it’s not necessary. Thanks!
I just made this for the first time, and it was incredible! This soup is so creamy, delicious, and satisfying. Nora, I am new to your site, and everything you make turns out beautifully! Thank you for sharing your recipes.
Mmmmm we love it thank you ?
Thanks Nora – I’ll try milk or even a bit of cream…
I don’t have cashews or coconut milk. I have coconut oil and I have pecans and coconut flour. I am not vegetarian so anything else that would work in place of the nuts?
So the cashews are for creaminess, similar to heavy cream. If you aren’t looking for a dairy free soup I’m sure you could just add some milk or cream, but I’ve never tried it. Thanks!
Can coconut milk be used instead of the cashews?
Yes, you could sub a can of coconut milk for the cashews if you want, no problem. Thanks!
Will this soup freeze well?
Yes it does freeze very well.
Making this right now on a rainy day. Question, when you say bring to boil and cook 10-15 minutes, is it supposed to boil the whole time? And, can I put it in my Vitamix with the kale? 6 year old wont eat green things if he sees them…
It should simmer for 10-15 minutes, and yes you could put the kale in the vitamix, too! It will turn the soup green though. Enjoy!
Excellent soup! I tripled the recipe, it came out beautifully and there was none leftover!
I’m so glad you enjoyed the soup, thank you!!
Can I use a different nut in place of cashew?
Slivered almonds might work, but I haven’t tried it.
What happen to the salt I had to add salt recipe was very bland
Usually the vegetable broth I use is quite salty, so I don’t find it needs any extra. However, I’ve added “salt, to taste” because that largely depends on your vegetable broth, and your own personal tastes. Thanks!
We love this dish! Definitely needs more salt though, it really draws the flavors out! We added 1.5tsp salt and it was divine! I e have a large crew so we double it and add 1Tbsp of salt. The kids love it!
Glad you enjoyed it!
We loved this !!! I just had to comment that my very picky finicky Shih Tzus’ , who are on a very healthy homemade diet absolutely loved your soup! They had just finished thier dinner and we were eating ours and my husband said, “do you think they would eat this? I told him to give it a try, they might??? ( but I really thought they won’t touch it) but they both ate it . I think they loved it. We do too and will definitely make it a lot ! Thank you Nora!
I’m glad everyone loved the soup!! I’m surprised they ate it, that’s so great! Thanks for leaving a comment. 🙂
I’m going to make this tonight so I will post again but it sounds fool proof and delicious. How do you think the additional of nutritional yeast would taste?
I think that would be great! Hope you enjoy, please do let me know! 🙂
I actually didn’t add it for my first time making it and I’m glad I didn’t it was soooo good as is. It’s a new staple for sure. Great recipe thanks so much for sharing. When I make it again maybe I will try adding nutritional yeast and I’ll post on here but it really doesn’t need it at all.
I’m so happy you enjoyed the soup! It’s one of my favorite soups ever.
I made this soup today (half batch, in case only I like it), and it was a real winner! Even my daughter said “not bad. That’s a good way to get in some vegetables.” Thanks for the excellent recipe!
That’s awesome Heather! 🙂 So glad you enjoyed the soup.
Made this today for lunch – mixed in salt and pepper prior to adding kale – it was excellent!
Glad you enjoyed the soup, Karen! Thanks so much for letting me know.
This is fantastic!!! I am never disappointed with any of your recipes but this one is really going to be a repeat performance. Excellent!
Thank you so much! This soup is on repeat in our home, even the kids love it!
So good!