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Vegan Purple Cauliflower Soup with Sliced Purple and Pink Radishes, tiny basil leaves, Bee Pollen and Flaky Sea Salt. Side angle shot, left side cut off, on a dark grey white/light blue background.
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5 from 11 votes

Cauliflower Soup

A healthy, easy and deliciously complex vegan cauliflower soup made lusciously creamy with celery root and bright with fennel and ginger. It’s quick and light, making it a great weeknight dinner or lazy weekend lunch.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Appetizer, Soup
Cuisine: Californian
Servings: 6
Author: Daniela Gerson

Ingredients

  • 1 head cauliflower about 1.5 pounds, cored and cut into florets
  • 1/4 cup extra virgin olive oil
  • 2 medium onions chopped
  • 1 celery root about .5-1 pounds, peeled and cut into 1-inch dice
  • 1 bulb fennel about 1 pound, cored, stalks removed, and cut in 1-inch dice
  • 2-inch piece ginger minced
  • 3 cloves garlic minced
  • 2 cups veggie stock
  • kosher salt to taste
  • pepper to taste

Instructions

  • Pre-heat oven to 450 F degrees. Chop all your veggies.
  • Once the oven is hot, toss the cauliflower with 1 tbsp of olive oil, salt and pepper and spread out in a single layer and roast, for 20 minutes total, flipping cauliflower with a metal spatula halfway through.
  • Heat olive on a heavy bottomed pot or Dutch oven. Add onions and sauté over medium-low heat for about 10 min, stirring occasionally, until tender and barely starting to brown. Stir in celery root, fennel, ginger, and garlic and sauté for 5 minutes, stirring occasionally.
  • Add cauliflower, veggie stock and salt to pot. Bring to a boil, lower heat, cover, and simmer for 25-30minutes, until veggies are tender. Remove from heat.
  • Working in batches, puree soup in a blender, until very smooth,
  • Pour blended soup into a large saucepan and add salt and pepper to taste.
  • Laddle soup into bowls, sprinkle with any topping your heart desires and enjoy.

Notes

  • It’s crucial to roast the cauliflower at high heat to get the full depth of flavor.
  • Veggie stock can easily be swapped for chicken or beef stock or even water if you’re really in a pinch.
  • If you don’t have a blender and immersion blender will work or stain liquid out and put all the veggies in a food processor then stir the liquid back in (hey not perfect but if ya don’t have a blender I still want ya to be able to make this soup).
  • Once cooled you can store this soup in the fridge 3 days or freeze in suitable containers for 3-6 weeks.
  • You could add red pepper flakes to add a kick of spice
  • If you are using purple cauliflower, adding a splash of vinegar will turn the soup purpler!