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As the seasons shift and the air turns crisp, there's nothing quite like a warm bowl of soup to provide comfort and nourishment. Enter the Creamy Maple Cauliflower Soup, a delightful plant-based recipe that perfectly captures the essence of fall. This unique soup marries the subtle sweetness of maple syrup with the rich, creamy texture of coconut milk, creating a dish that is both satisfying and luxurious. Not only is it ideal for chilly evenings, but it also serves as an impressive starter for a cozy dinner party, pleasing the palate of both vegans and non-vegans alike. With its simple preparation, this soup invites both novice and experienced cooks to explore the wonders of plant-based cuisine.

Creamy Maple Cauliflower Soup

Warm up this fall with a comforting bowl of Creamy Maple Cauliflower Soup. This unique plant-based recipe blends the subtle sweetness of maple syrup with the creamy texture of coconut milk, offering a delightful dining experience for everyone. Packed with nutrients and easy to make, it’s perfect for chilly evenings or as a stunning starter for dinner parties. Join the plant-based culinary adventure and impress your guests with this luxurious soup that highlights the versatility of cauliflower.

Ingredients
  

1 medium head of cauliflower, chopped into florets

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

1 cup full-fat coconut milk (for maximum creaminess)

2 tablespoons pure maple syrup

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh chives or parsley, finely chopped, for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot over medium heat, warm the olive oil. Once the oil is shimmering, add the diced onion. Sauté for 4-5 minutes, stirring occasionally, until the onion is translucent and soft. Then, stir in the minced garlic and cook for an additional minute, just until fragrant.

    Cook the Cauliflower: Add the cauliflower florets to the pot, mixing them well with the onion and garlic. Allow them to sauté for 3-4 minutes to begin softening a bit.

      Add Broth and Simmer: Pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, or until the cauliflower is tender enough to be easily pierced with a fork.

        Blend the Soup: After the cauliflower has cooked, carefully remove the pot from the heat. If using an immersion blender, blend the soup directly in the pot until it reaches a smooth, creamy consistency. Alternatively, you can transfer the soup in batches to a countertop blender, ensuring to vent the lid slightly to allow steam to escape while blending.

          Stir in Creaminess: Once blended, return the smooth soup to low heat. Gently stir in the coconut milk, pure maple syrup, and smoked paprika. Season to taste with salt and freshly cracked pepper. Allow the soup to simmer for an additional 5 minutes, stirring occasionally, to let all the flavors meld beautifully.

            Serve: Ladle the creamy soup into warm bowls. For a pop of color and flavor, garnish each bowl with a sprinkle of finely chopped fresh chives or parsley. For a delightful finish, consider drizzling a small amount of maple syrup on top right before serving.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve with crusty bread on the side for dipping or swirl a little extra coconut milk into the soup for an elegant touch before garnishing.