Creamy cauliflower soup topped with extra virgin olive oil! It's the perfect vegan recipe for anytime of the day or night. Only 5 simple ingredients and done in under 20 minutes. —Three Hungry Bellies
head of cauliflower
Salt to taste
In This Recipe
Take a greenery off of the cauliflower and then cut into large florets. You can also use the stem!
In a large pot add all of the cauliflower pieces, water to cover the 90% of the cauliflower, and a sprinkle of salt. Cover, bring to a boil, then let it cook for 15 minutes.
After the 15 minutes are up, check the cauliflower to see that it is fully cooked. A knife should go through without any problems.
Drain the cauliflower but be sure to leave about 2-3 cups of water.
Add the cauliflower back into the pot along with 1 1/2 cups of water and BLEND AWAY with an immersion blender. If you see that you need more water add about 1/2 cup at a time until you get the desired consistency.
Next, add in the olive oil and nutritional yeast. Blend again.
Taste it, add salt if needed, and enjoy hot, cold, or my personal favorite with vegan grilled cheese!