This cauliflower soup is so creamy and super delicious and not to mention that it’s quick and easy to make. With just a handful of ingredients and a few simple steps, you will have yourself a delicious bowl of creamy cauliflower and garlic scape soup.
Garlic scapes are the tender stem and flower bud of a hardneck garlic plant. These thin, green stalks are in season here in Brisbane and can be found in Asian supermarkets in the fresh produce section or at farmers markets. Scapes taste like a unique blend of onion, shallots and garlic, however, they are usually less fiery and have a “greener” taste than the actual garlic bulbs and the texture is similar to that of asparagus. If you cannot find garlic scapes, you can easily replace it with some french onion and a few cloves of garlic.
Cauliflower is a versatile vegetable that can be dressed up in many ways. Roast it, mash it, make cauliflower rice, cook into a curry and more. If you’re a cauliflower lover like myself, there is another delicious vegan cauliflower recipe on my blog worth checking out – Savoury Cauliflower Popcorn!
But if you are one of those people who turn their nose at the mention of cauliflower, this soup will change how you feel about this. Take a chance and find yourself pleasantly surprised by this recipe.
This vegan cream of cauliflower soup requires no roasting, no fine chopping or dicing and can be made in one pot for a quick and healthy soup recipe! Just break off the florets of cauliflower and roughly chop the garlic scapes, toss them into a pot with milk or stock. Once tender, whizz with a handheld blender or blitz it in a blender to create this perfectly luscious soup. You can add your own twist by adding spices and different other vegetables.
I prefer using full-fat coconut cream for the best creaminess but feel free to replace it with your favourite non-dairy milk/ cream. You can also use regular dairy milk or cream if you are a vegetarian or non-vegan. Anything will do!
- 1 bunch (100g) garlic scapes roughly chopped (or 3-4 garlic cloves roughly chopped)
- 2 cups coconut cream (any – dairy, non-dairy, full fat, low fat or chicken/ vegetable broth)
- 1 tablespoon olive oil
- Salt and pepper to taste
To garnish (optional)
- a few garlic scapes roughly chopped
- cream and/or olive oil, to drizzle
Heat the olive oil in a large pot, and fry the onion and garlic scapes gently for 4-5 minutes until it starts to go translucent.
Add in the cauliflower and coconut cream. Bring to the boil and simmer for 15 minutes
Use a handheld blender and blend until smooth and then add salt and pepper to taste.
If the soup is too thick, add a little water or stock, water or stock. If you want it even thicker, let it simmer on the stove for a while longer to reduce down and thicken.
Garnished with chopped garlic scapes and drizzled with cream and/or olive oil, if desired.