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.
This soup is ah-mazing!!! My husband is obsessed with the vegan corn chowder, this will be my obsession!
So glad you love it! Thank you for sharing your review!
To be honest, when I tried this recipe i thought it wouldnt be that good since it doesnt have any spices, but I was blown away when I tasted how delicious this soup is!! I agree that this soup would be great all year round. It tastes like pure love and zero cruelty. Thank you for the lovely recipe♡
Hi Elana! I love your kind and fun review! Thank you for taking your time to share! I’m glad you love the soup recipe!
The taste of this is great! I do notice that mine looks nothing like yours 😀 I’m wondering why…is the picture you have here the actual soup? Mine looks chunky even though I blended it a lot. Maybe too much cauliflower? Idk
Thanks Sarah! Yes, the picture is the actual soup lol. I just blended it a lot, my kids prefer it very smooth! But sometimes I leave more texture.
I make this once a week (sometimes twice!) It’s the best soup I’ve ever had. I add a handful of croutons after cooking and enter soup nirvana.
Thanks for sharing your review, Carol! I’m glad you love the soup!
Would you 1 lb of cauliflower is equivalent to 2 fresh heads of cauliflower?
Thanks!
Would you say**
Hi Shayda. Typically, a medium head = 2 pounds; a large head = 3 pounds.
I’m weird about chunks/stuff in my soup. Can you puree the soup even with the kale in it?
Sure! It will turn green though. 🙂
Love this soup! Can it be frozen?
Yes, that’ll work.
This is the best soup ever! I didn’t have to add any salt, added a little mozzarella cheese to thicken it a little, didn’t have to add much though and, I always have to include my Sazon Goya to enhance flavoring. This is Boom and Loving your recipes!
I also added a tin of white beans for extra protein. A delicious recipe.
Delicious, hearty recipe! Thank you!
Delicious, hearty recipe! Thank you!
You’re welcome!
You’re welcome!
Just started a plant based diet and this soup was AMAZING!!! Even my paleo, meat loving husband loved it!
Yum! Was looking for a quick and easy cauliflower soup recipe and found this. My family and I really enjoyed it.
Wow!! This soup is soooo amazing!! It almost tastes buttery! Putting it into the rotation.
This was really good! I tossed frozen spinach in as it was finishing cooking and sometimes added small cooked red beans and pumpkin seeds for more protein.
I will be adding it to my winter soup repetoire.
I loved this soup. Didn’t have any cashews so I added a can of creamy coconut milk and a teaspoon of green curry past. Then I added a can of butter beans. This recipe is a keeper. Thank you.
You’re welcome!
I made this recipe using frozen spinach ! It was excellent!! Thank you for this recipe I will use over and over!
You’re so welcome!!
Can this soup be saved in the freezer?
Yes, it freezes very well.
Hey, it is required that we use raw cashews. Can this dish be made without cashews. Are there any substitutes for the cashews? Thanks
You could leave them out but the soup won’t really be creamy. Or try subbing a little coconut milk (1/2-1 cup, depending on how creamy you like it). Raw slivered almonds would probably work as well. Thanks!
I am an avid cook and have been WFPB in May. This maybe one of the tastiest soups I’ve EVER made….vegan or not! I added wild rice I had left over and it just pushed it over the top! It tastes like its loaded with cream and there isn’t any. Thank you so much, I will he making this recipe over & over again!!!
You’re welcome!
This recipe is so good! Ever since I signed up for a weekly fresh produce box from the farmers’ market, I found myself looking for new ways to cook those veggies! My hubby, a big meat eater, loved this soup as much as I did. Even though there were vegetables he normally doesn’t like: kale, cauliflower. I added thyme, rosemary, coconut milk and nutritional yeast as some suggested in the comments. Will definitely make this recipe again! (Perfect served with a slice of wholemeal sourdough bread!)
I’m so glad it was good!
I cannot wait to make this! It looks amazing! Is it okay to use frozen kale florets? Thanks in advance!!
Sure! I have made it with frozen kale before.
This looks great and on my list to make this week. I have large broccoli leaves that I would like to use up instead of tilling them back into the garden. Would they work in this recipe do you think? Any other recipes that they might work for? Thanks so much for all your delicious recipes and for all the work you put into this.
I think they would work here, but I’ve honestly never worked with broccoli leaves. Great idea to use up food from the garden though! Thank you so much.
Delicious recipe! Thank you for sharing!
You’re welcome! Glad you liked it!
Anyone make this without blending?
My gosh, this is SO delicious!!!
I didn’t have celery or kale, so I had to leave that out. I did add a few generous spoonfuls of 365 Organic canned Coconut Milk, a third cup of nutritionally yeast, a dash of sea salt, and then a pinch of truffle salt into the mix while I was blending it in the Ninja. I also soaked my cashews in the hot water a lot longer (95 minutes) because I was pretty sidetracked prior to starting the recipe…(I have a toddler and baby, lol!). The cashews and cauliflower really make for a thicker soup and I was so impressed by that. I never would have thought to make a soup with raw cashews and now I cannot imagine not making a creamy soup any other way! I really pulsed/blended it in my Ninja for longer than usual because I wanted to make it as smooth as possible since toddlers detect vegetables rather easily! The soup really reminded me of all the times I enjoyed creamy soup in bread bowls at restaurants prior to giving up animal products. I cannot wait to try it with kale and celery and make it even healthier. This soup really hits the spot and I can’t thank you enough for sharing it with us! It’s my new favorite now!
That’s so great! Thanks for the comment!