Dreamy, super creamy vegan cauliflower soup chock full of vegetables and oh-so-delicious. This is healthy food that doesn’t taste like it! This soup gets my kids to eat kale (it’s that good). Made creamy with the addition of cashews, but you could leave them out and it would still be quite tasty!

2 bowls of vegan cauliflower soup

I love this soup so much. It’s easy to make, almost effortless, especially if you use frozen cauliflower. The best tasting soups in my opinion are the creamy ones, which is totally achievable even once you go vegan!

This super creamy vegan cauliflower kale soup is beautiful and perfect for any time of year. It’s one soup recipe I make again and again because I always feel like eating it; it’s so delicious. I usually eat it with some brown rice, or sometimes just with a green salad. My kids love to have some fresh bread for dipping, so I try to get some for them. If it helps them eat their veggies, I’m all for it! 🙂

close up of cauliflower soup in a bowl


That’s the other thing, my 3 children LOVE this soup. They actually get super excited when we are having it for dinner! They don’t seem to mind the greens, but I do recommend chopping the kale or spinach up small if you have picky kids; they will be much more likely to eat it that way.

Honestly, this is one of the only ways my kids get so many greens. Oh, and these Stuffed Jumbo Shells with Spinach (omg, amazing). They just aren’t a fan of that taste or texture of leafy greens like kale, so I’m always trying to find fun ways to include them. I’m not one for forcing my kids to eat anything; I want eating to be an enjoyable experience for them. I am a fan of teaching my kids to listen to their own bodies and eat intuitively.

I use cashews in this soup to make it so rich and creamy without a drop of dairy. It might not be totally necessary if you soak your cashews really well, but it is really helpful to have a high powered blender. This is the one I have and love: Vitamix 1300. I wholeheartedly recommend it; it will change your life.

The other tool I use for this soup is my Immersion Blender. Pretty inexpensive, and I find it really handy for soups and sauces.

This Creamy Vegan Cauliflower Kale Soup is made with just 8 ingredients and about 30 minutes. I prefer to use frozen cauliflower in this recipe; it just really simplifies things and means less chopping for me, yay!

close up of cauliflower soup in a bowl

Don’t forget to follow me on Pinterest for more easy, healthy and tasty plant based vegan recipes!

2 bowls of vegan cauliflower soup
4.96 stars (47 ratings)

Super Creamy Vegan Cauliflower Kale Soup

Dreamy, super creamy vegan cauliflower soup chock full of vegetables and oh-so-delicious. This is healthy food that doesn't taste like it! This soup gets my kids to eat kale (it's that good). Made creamy with the addition of cashews, but you could leave them out and it would still be quite tasty!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6 servings


  • 1 onion, chopped
  • 4 cloves garlic, minced or pressed
  • 4 medium carrots, chopped small
  • 1 cup celery, chopped
  • 1 lb frozen (or fresh) cauliflower florets
  • 6 cups vegetable broth
  • 3 cups chopped small kale, tough ribs removed (or baby spinach)
  • 3/4 cup raw cashews, soaked in hot water for 5 minutes
  • salt, to taste


  • In a large soup pot, saute the chopped onion in a few tablespoons of water or vegetable broth for 3-5 minutes, until translucent.
  • Add the garlic, carrots, celery and saute a few more minutes. Next add the cauliflower and vegetable broth. Bring to a boil and cook for 10-15 minutes.
  • Add the cashews and 1 cup of the soup to a blender. Blend until smooth and add back to soup pot. 
  • Now, use your immersion blender if you have one and blend a few times, until the soup is creamy but still has some texture. If you prefer, you can blend all the soup in a blender and then add in the greens. I prefer to leave some texture. Add salt, to taste (will depend on the saltiness of your vegetable broth).
  • Now add the chopped kale or spinach to the pot and stir well. If using kale, let it simmer for about 10 more minutes, until kale is tender. If using baby spinach, simply let it wilt into the soup. Serve with brown rice if desired or a good loaf of bread and salad.


Serving: 1serving | Calories: 166kcal | Carbohydrates: 21g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 520mg | Potassium: 706mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10717IU | Vitamin C: 82mg | Calcium: 101mg | Iron: 2mg
Course: Soup
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Loved this! I agree with others that it was a bit sweet. I added a bit of white balsamic vinegar and it really made a difference. I also added fresh Thyme (although doesn’t have to be fresh), like others, and that was wonderful. I didn’t have vegetable broth, so used chicken broth, and that was fine if you are not vegan. Added a dollop of sour cream on top. Even without that, it was really tasty and filling!! Love adding another of Nora’s delicious soups to my repertoire!

  2. Planning on making this for Christmas dinner. Could you add nutritional yeast for more cheesy-nutty flavor.? How much would you recommend adding?

  3. There’s always a first. First time my husband didn’t complain about the kale. I didn’t add salt -guess my veggie broth had enough. Just a little cracked pepper on top with a grilled cheez’ sandwich on the side. Absolutely delicious I will make this again and again!

    1. Hi Linda. LOL! How fantastic you guys loved the soup, and there were no kale complaints! Thanks for your fantastic feedback and review. Grilled cheese sandwich…yumm

  4. I liked this soup and so did my husband! It was a little in the sweeter side for me – any suggestions to balance it or with some savory flavoring?
    Also, I like to do my soups in a slow cooker. Would this recipe do well in one?

  5. I have made this a few times. It is so good. I make it creamy for my daughter. She eats all those vegetables and doesn’t know it. 😂 and chunkier for us. But still oh so creamy. Thank you for this recipe. One the whole family eats. And that never happens.

    1. Yahoo for a recipe the whole family will eat! I’m so happy it’s a hit with all! Thanks for sharing your fabulous feedback and review!

  6. Thank you Nora! This recipe was easy to follow and perfect for the uncharacteristically COLD temperatures in Georgia so far this winter. I’m a Big cauliflower fan and this soup didn’t disappoint. My soup turned out super smooth using a Vitamix blender, and was very comforting in the evening after a long day in the office. The flavor was great (even before I added additional garlic…no such thing as too much garlic in my kitchen!). This tasted even better the second day, and I will definitely use this recipe again…soon. This was the first recipe from your page and I have bookmarked you to try more dishes. Thanks again for this recipe.

    1. Hi Lynda. I’m so happy to hear that you love the soup! It sounds like you may be new to my site, so welcome! I hope you will enjoy your journey through my many recipes! I appreciate your terrific feedback, and wish you lots of happy cooking!

  7. Loved this soup, so rich and creamy. It’s amazing how something so nutritious can tast so darn good. Do you think it would tast just as good if I were to use broccoli instead of cauliflower?

  8. This soup is soooo tasty!! I added in a few generous sprinkles of nutritional yeast for a bit of a cheesy flavor, but it was yummy without it too! Thank you so much for sharing this perfection with the world!

  9. This soup was delicious!! I added dried thyme and a bay leaf and served it with Trader Joe’s vegan rosemary croutons on top. My family loved it! Thanks again Nora for another fantastic recipe!

    1. You are welcome, Amy! I’m happy your family loved the soup! Thank you for sharing your wonderful feedback and ideas. Those rosemary croutons are a wonderful topping!

  10. Super delicious. I along with another commenter used fresh thyme in this. This has a subtle cheesy flavour. I prefer it blended more during the fourth step.

  11. I would love to try this recipe. I am allergic to most tree nuts (cashews and walnuts are the worst). I can eat almonds. What would you suggest in substitution of the cashews?

    1. I haven’t tried making this without cashews but raw slivered almonds or sunflower seeds might work instead. Let me know how it works out!

  12. I absolutely LOVE this soup!! It’s probably one of my very favorite soups ever! Thank you for another delicious recipe!

  13. I’ve made this twice – Once as a creamy soup and once as a chunky soup. Both times, my family ate it up. Delicious!

  14. Another night, another bit of Nora magic. This is sooooo delicious! Creamy, filling, flavorful (how’d you do that?), and comforting on a cold Colorado night. Thanks again, Nora!!

    1. Hi Trudy, in Colorado! The nights are finally getting a little cold here as well! I am so glad you love the soup, and that it brought some magic to your cold evening!! Thank you for sharing your terrific review and comments! Happy cooking!

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