Did I lose you at cauliflower? Don’t go! if you’ve ever had an unfortunate experience with a cauliflower this soup will make you fall in love with it anew. Turning the gnarly florets into a velvety textured, deliciously seasoned and deeply nourishing soup is a work of alchemy.

Of course you know all about how impressively good cauliflower is for you – forget kale for a moment, cauliflower is the king of cruciferous vegetables 🙂 It’s cancer fighting, relives oxidative stress and fights heart disease, frankly cauliflower is powerful stuff and why wouldn’t you want more of it in your diet? especially when it tastes like this.

Since the temperatures are now crisp and fresh in New York soup is very much on my radar. Make it ahead and it will happily sit in the fridge for a few days or better yet freeze it and literally save it for a rainy day.

Cauliflower Soup

How to make a delicious Cauliflower Soup

  1. Make sure you deeply caramelize the onions, this can take a little time, up to 20-25 minutes but it’s worth the wait as it provides a lovely rich flavor.
  2. As there are so few ingredients make sure they’re good quality and fresh!
  3. Blend, blend, blend! use a sturdy upright blender and keep going until it’s perfectly smooth.
  4. We eat with our eyes so swirling in some coconut cream, drizzling over some olive oil and sprinkling over some fresh herbs just lifts the whole experience.


Cauliflower Soup

A delectably smooth and deeply nourishing cauliflower soup.

  • Author: The Well Fed Yogi



34 tablespoons vegetables stock

1 large white or yellow onion, peeled and finely diced

3 sticks celery, diced

2 carrots, peeled and diced

2 cloves garlic, minced

1 teaspoon freshly ground black pepper

1 teaspoon Bragg’s Seasoning – optional

1 large head of cauliflower (cut into bite sized florets)

4 cups best quality vegetable stock

Fresh parsley, minced for garnish

Tofu sour cream – optional for garnish


Heat the 3-4 tablespoons vegetable stock in a large pan or Dutch oven, add the onions and cook on a medium to low heat until translucent.

Add the celery, carrots and garlic and stir well, cook for a further 5 minutes. Add the cauliflower, black pepper, Bragg’s Seasoning and stir well.

Add the vegetable stock. Bring to the boil, turn down to simmer, partially cover and allow to simmer until the vegetables are tender, about 20-25 minutes.

Carefully transfer to a sturdy upright blender and blend until completely smooth.

Pour into individual bowls, swirl with tofu sour cream and sprinkle with pepper and fresh parsley.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Did you make this recipe?

Did you love it? let me know how it turned out! Leave a comment below or share a picture on Instagram with the hashtag #thewellfedyogi.

Want more soup? You’ll find more here in the soup section of the blog.