Creamy Vegan Cauliflower Soup with a Hint of Truffle Oil

This creamy vegan cauliflower soup is the perfect comfort food for a cold winter night. It's made with a rich vegetable broth, coconut milk, and nutritional yeast, and it's seasoned with a hint of truffle oil. The soup is easy to make and can be ready in just 30 minutes.

Cauliflower soup has been a staple in my kitchen for years. It's a versatile dish that can be dressed up or down, and it's always a crowd-pleaser. I've tried many different cauliflower soup recipes over the years, but this one is by far my favorite. It's creamy, flavorful, and it has just the right amount of truffle oil to give it a touch of luxury.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium head of cauliflower, cut into florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 1/4 cup nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Truffle oil, for drizzling

Instructions

1. In a large pot or Dutch oven over medium heat, sauté the onion and garlic in a little bit of oil until softened.
2. Add the cauliflower florets and sauté for 5 minutes, or until they begin to soften.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes, or until the cauliflower is tender.
5. Remove from heat and let cool slightly.
6. Transfer the soup to a blender and puree until smooth.
7. Return the soup to the pot and stir in the coconut milk, nutritional yeast, thyme, salt, and pepper.
8. Bring to a simmer over medium heat, stirring occasionally.
9. Serve immediately, drizzled with truffle oil.

Why It Works

• The combination of cauliflower, coconut milk, and nutritional yeast creates a rich and creamy soup.
• The truffle oil adds a touch of luxury to the soup without overpowering the other flavors.
• The soup is easy to make and can be ready in just 30 minutes.