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Prep time
5 minutes
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Cook time
20 minutes
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Serves
2-3
Author Notes
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
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Ingredients
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1
head of cauliflower
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2 cups
water
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2 tablespoons
nutritional yeast
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2 tablespoons
olive oil
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Salt to taste
Directions
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Take a greenery off of the cauliflower and then cut into large florets. You can also use the stem!
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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.
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After the 15 minutes are up, check the cauliflower to see that it is fully cooked. A knife should go through without any problems.
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Drain the cauliflower but be sure to leave about 2-3 cups of water.
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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.
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Next, add in the olive oil and nutritional yeast. Blend again.
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Taste it, add salt if needed, and enjoy hot, cold, or my personal favorite with vegan grilled cheese!
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