Golden Vegan Cauliflower Soup

Ingredients

• 3 tablespoons vegetable oil
• 1 cup frozen vegetable blend (peppers, onions, celery, and parsley)
• 1 clove garlic, crushed and minced
• 2 pounds fresh cauliflower, cut into florets
• ½ pound carrots, sliced
• 1 teaspoon ground allspice
• 1 teaspoon seasoned salt
• 1 (32 fluid ounce) container vegetable broth
• 2 (14 ounce) cans coconut milk
• 1 pinch salt and ground black pepper to taste

Ingredient Image

Step 1

Heat some vegetable oil in a large pot over medium-low heat. Add your chopped vegetables and cook them gently, stirring now and then, until they’re just starting to get tender—this usually takes about 7 to 10 minutes. Toss in the garlic and cook it for another minute until it smells amazing.

Step 2

Add the cauliflower and carrots to the pot along with a pinch of allspice and seasoned salt. Pour in the vegetable broth so it covers everything, then pop the lid on and let it simmer until the veggies are really soft, which should take about 30 to 45 minutes.

Step 3

Once everything is tender, scoop about half of the veggies and some of the cooking liquid into a blender. Hold the lid down with a kitchen towel and pulse a few times to get things moving, then blend until smooth.

Step 4

Back in the pot, mash the remaining vegetables with a fork or potato masher until there are no big chunks left. Pour the pureed veggies back into the pot and stir in the coconut milk. Give the soup a taste and add salt and pepper as needed. Enjoy!