Recipe for a vegan Creamy Cauliflower Soup with Sriracha Swirls, topped with toasted Pumpkin Seeds. Gluten-free, dairy-free, vegan and delicious!
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 :)
- 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
- 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!
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You can’t go wrong with sriracha, especially in something so mild as cauliflower soup. This looks and sounds wonderful! Pinned. :)
Thank you so much Linda for your lovely comment and the pin! That’s so nice of you. I really enjoyed the soup :)
yummy, this soup looks tasty and easy to make. You had me at Sriracha :)
Mary, you should totally give it a try :) I loved the spicy Sriracha Swirls :)
Nice!
Thank you Simona!
This CAULIFLOWER SOUP looks so delicious. Indeed super creany and gull of YUM! Loved SRIRACHA SWIRLS on tops! :)
Thank you so much Anu :)
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!
I’m so glad you liked it, Katelynn! :)