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Creamy Cauliflower Soup with Sriracha Swirls

Recipe for a vegan Creamy Cauliflower Soup with Sriracha Swirls, topped with toasted Pumpkin Seeds. Gluten-free, dairy-free, vegan and delicious!

Creamy Cauliflower Soup

Every time I’m making creamy soups I’m surprised that they are that easy to make, always turn out great and wonder why I don’t make them more often. Hm, there is too much delicious vegan food to make! How should someone eat all that food with only three meals a day? My list of stuff I want to make again or for the first time is getting longer and longer instead of shorter… What am I doing wrong?!

However I had some leftover cauliflower and decided it was time again. For a creamy soup. So here it is: Creamy Cauliflower Soup with Sriracha Swirls topped with toasted Pumpkin Seeds. The Sriracha Swirls gave the soup a lovely spicyness, so I wanted the soup itself mild but if you’re like a super spicy person, feel free to use hot curry powder instead of a mild one. But I’m not brave enough for that. But I’m getting there. I hope :)

Creamy Cauliflower Soup

Creamy Cauliflower Soup with Sriracha Swirls

Elephantastic Vegan
Recipe for a vegan Creamy Cauliflower Soup with Sriracha Swirls, topped with toasted Pumpkin Seeds. Gluten-free, dairy-free, vegan and delicious!
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Cuisine Vegan
Servings 2
Calories 118 kcal

Ingredients
 
 

  • 2 cups chopped cauliflower
  • 1 teaspoon olive oil
  • 3 cups veggie broth
  • salt to taste I added 1/4 teaspoon
  • 1/4 cup full-fat canned coconut milk
  • 1/4 teaspoon mild curry powder
  • sriracha sauce
  • optional: toasted pumpkin seeds

Instructions
 

  • Chop your cauliflower in small florets and wash them.
  • In a large pot on medium high heat add one teaspoon of olive oil.
  • Add the cauliflower, let it roast for about 5 minutes, stir occasionally.
  • Add the veggie broth and let it cook on medium-high heat (with the lid on) for about 20 minutes or until the cauliflower is soft.
  • Let it cool off a little before putting it in a blender. Take the center piece out of the lid! This should prevent it from exploding all over your kitchen. Blend until the soup is completely smooth.
  • Put the mixture back in the pot, add the coconut milk and let it cook for about 7 minutes on high heat with the lid off until it reaches your desired consistency. This is also the time to salt it to taste. I've added 1/4 teaspoon of salt, but it really depends on the veggie broth you're using.
  • Pour the soup into the bowl, make swirls with Sriracha Sauce and additional coconut milk and add toasted pumpkin seeds on top, if you like. Enjoy!

Nutrition

Calories: 118kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 1445mgPotassium: 382mgFiber: 2gSugar: 5gVitamin A: 750IUVitamin C: 51.6mgCalcium: 29mgIron: 1.4mg
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Recipe Rating




Katelynn

Thursday 25th of June 2015

This was amazing! I didn't use as much veg broth- just enough to cook the cauliflower and added a bit more to blend it. Thanks for the great recipe!

bianca

Friday 26th of June 2015

I'm so glad you liked it, Katelynn! :)

Anu-My Ginger Garlic Kitchen

Saturday 21st of March 2015

This CAULIFLOWER SOUP looks so delicious. Indeed super creany and gull of YUM! Loved SRIRACHA SWIRLS on tops! :)

bianca

Sunday 22nd of March 2015

Thank you so much Anu :)

Simona

Wednesday 18th of March 2015

Nice!

bianca

Thursday 19th of March 2015

Thank you Simona!

Mary

Wednesday 18th of March 2015

yummy, this soup looks tasty and easy to make. You had me at Sriracha :)

bianca

Wednesday 18th of March 2015

Mary, you should totally give it a try :) I loved the spicy Sriracha Swirls :)

Linda @ Veganosity

Tuesday 17th of March 2015

You can't go wrong with sriracha, especially in something so mild as cauliflower soup. This looks and sounds wonderful! Pinned. :)

bianca

Wednesday 18th of March 2015

Thank you so much Linda for your lovely comment and the pin! That's so nice of you. I really enjoyed the soup :)