Vegan Cauliflower Soup with Spicy Chickpeas

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds creaminess while being nut-based, and soy milk is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be healthier and cheaper than store-bought.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach provides similar nutrients, while dried parsley is a cost-effective alternative.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chopped carrots, celery, and potatoes, cooking for another 5 minutes.

Incorporate cauliflower florets and bay leaves, stirring to combine.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer until vegetables are tender, about 15-20 minutes.

Remove bay leaves and blend the soup until smooth using an immersion blender or in batches in a countertop blender.

Stir in coconut milk, nutmeg, salt, and black pepper to taste.

Simmer for an additional 5 minutes to heat through.

Add lemon juice and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary