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creamy vegan cauliflower soup using only 3 ingredients

I am more of the broccoli lover than the cauliflower lover. I think calliflower has a weird texture and when my mom would serve it to me as a kid it was usually just boiled soft with nothing. NOT EVEN SALT. How boring is that? So the first time I had cauliflower soup it was with my cousin who made it for me. I stopped by to say hello and was given a bowl of this hot, white, creamy liquid and when I took a sip my reaction was "oh my god what is this?!". He told me it was cauliflower soup and that it was really simple to make BUT he wouldn't tell me the recipe. -____-

So without getting the recipe out of him and with out any help from google I decided to try and recreate his recipe. I went to the kitchen and got started, adding all the spices to make it flavorful, just enough water to make sure I could blend it, and was left with an overly salted and way to watery mess of cauliflower soup. Frustrated, I decided to put it on the back burner and move on to other recipes.

A couple days ago my cousin gave me another bowl and I was reminded of how much I LOVE cauliflower soup and decided to take the recipe off the back burner and re do it! This time I knew my way around and came out with a great recipe! And don't worry I will share my recipe with you and won't let you suffer ;)

Its actually a really REALLY simple recipe that only need 5 or less ingredients depending on if you want to use salt or not. But all you need to do is cut up your cauliflower into smaller florets and boil it with lightly salted water. Give it a good blend until everything is a nice and creamy mixture. It should remind you of a potato soup kind of consistency. Then just add a couple of seasonings, a little bit of good olive oil, and there you go! The best bowl of cauliflower soup ever! Super simple and easy to make.


  • 1 Whole cauliflower

  • 2 Cups of water

  • 2 Tablespoons of nutritional yeast

  • 2 Tablespoons of olive oil

  • Salt to taste


  1. Take a greenery off of the cauliflower and then cut into large florets. You can also use the stem!

  2. 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.

  3. After the 15 minutes are up, check the cauliflower to see that it is fully cooked. A knife should go through without any problems.

  4. Drain the cauliflower but be sure to leave about 2-3 cups of water.

  5. 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 right consistency.

  6. Once the cauliflower has turned into a creamy soup mixture add in the olive oil and nutritional yeast and blend again.

  7. Taste it, add salt if needed, and enjoy hot, cold, or my personal favorite with vegan grilled cheese!

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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