Mom’s vegan cauliflower soup

Nutritional information is included at the bottom of this recipe.

My mom is an awesome cook, and she sometimes surprises me with amazing dishes made from ingredients I previously thought I didn’t like. I’ve never been a big fan of cauliflower, and I’m not a big soup eater.

But her vegan cauliflower soup blew me away the first time I had it. I just couldn’t stop eating it! Now it’s one of my all time faves, and I even bought an immersion blender so I can make it myself. Yum!


Besides being insanely tasty, this soup is incredibly easy to make. It’s also super healthy since with no added oil it’s extremely low in fat. So simple, so delicious. You can’t beat yummy, easy, and healthy, so let’s get cooking!

Mom’s Creamy Vegan Cauliflower Soup


  • 1 head cauliflower, medium size
  • 1 small Yukon Gold or other waxy potato
  • 1 tablespoon fresh lemon juice
  • 6 cups water
  • 3 teaspoons Better Than Bouillon No Chicken Base – sometimes I cheat and add a little more since I love the flavor so much, but be aware that increases the sodium content substantially



  1. Prepare the cauliflower by removing the core and green leaves. Trim off any brown spots, cut it into smallish chunks, and rinse them.Chopped cauliflower
  2. Prepare potato by rinsing and cutting into thin slices.cut potatos
  3. Combine all ingredients in a soup pot or a saucepan large enough so that level of liquid is at least 2” below rim of pan (to leave room for immersion blending, see below). Liquid should be 2-3” deep.soup ingredients
  4. Bring to boil and simmer for 25-30 minutes, until cauliflower is very soft. You can test how soft the cauliflower is with a fork.
  5. Remove from heat and process with immersion blender until smooth and velvety. It’s important to mix it well, such that all of the potato is completely blended. This releases the starch in the potato which gives the soup its creamy texture.blend with immersion blender
  6. Serve with a sprinkle of paprika!sprinkle paprika

The recipe makes around 8 cups of vegan cauliflower soup, enough for six servings. Nutrition information per serving is in the chart at the bottom of the post.

Important tips on using an immersion blender

The immersion blender is an awesome tool, but it can be a little tricky the first time you use one. Here are some tips:

  • Never use an immersion blender with nonstick cookware, as it can damage the nonstick coating
  • Use a deep pan, as the blender will splatter liquid when it’s near the surface
  • Angle the blender as you move it around, and lift it up and down a bit, so the blades can get at the chunks that haven’t been blended yet

We’re definitely not endorsing the ingredients in the recipe in this video, but it’s the best video we’ve found showing how to actually use an immersion blender:

Finally here’s the nutritional information for the vegan cauliflower soup recipe. If you have any questions please let us know in the comments below. Enjoy!

IngredientCaloriesCalories from fatFatSodiumCarbsSugarsProtein
TOTAL PER SERVING5350.3g349mg13g2g2g
Lemon juice400g0mg3g1g0g
Better Than Bouillon830.3g335mg1g0g0g
This entry was posted in Nutrition, Recipes and tagged , , , , by Ayal. Bookmark the permalink.

About Ayal

Ever since he discovered that you are what you eat, Ayal has been cooking without added fat. Since scrambles and other fried dishes are his favorite, nonstick cookware is his new best friend. Ayal has a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell University, as well as a Masters Degree in Science from M.I.T.

7 thoughts on “Mom’s vegan cauliflower soup

  1. Pingback: Mom’s Creamy Cauliflower Soup | Fatfree Vegan Recipes

  2. Hi there, just wondering if I can use veggie broth instead of the cubes? And if so, I wonder how much to use?

    • Hi Julia- You can definitely use veggie broth instead of the Better Than Bouillon. Our rule of thumb is that each teaspoon of Better Than Bouillon is equivalent to one cup of broth, so you could start with 3 cups of broth then tweak the recipe to taste.

  3. Pingback: Mode und Sie – Mamas Cremige Blumenkohlsuppe

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