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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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