Wonderfully creamy and perfect for chilly days. The addition of tofu increases the protein content and gives the soup a smooth, rich texture too. Instead of the croutons scatter over some toasted pumpkin seeds if wished.

Vegan Cauliflower 'cheese' Soup


Serves 4

Preparation time: 10 minutes

Cooking time: 15 minutes


What’s Good About It?

Cauliflower like other cruciferous vegetables are high in glucosinolates and isothiocyanates, antioxidants known for their health benefits and ability to support detoxification and lower inflammation.


  1. Heat the oil in a large casserole dish or saucepan. Saute the onion and garlic until soft, about 2-3 minutes. Add the remaining ingredients (except the cheese) and simmer covered for 10-12 minutes until the cauliflower is soft.
  2. Place in a blender with half of the cheese and blend until smooth and creamy.
  3. Pour back into the pan and heat gently. Season with salt and pepper.
  4. Spoon into bowls and top with a little extra cheese, croutons and black pepper.

Did You Know?

You can replace the cauliflower for broccoli if wished. Instead of tofu try adding a can of butterbeans.

Serves 4

1tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed

600ml vegetable stock

1 cauliflower, cut into florets

1 packet silken tofu (300g)

2tbsp nutritional yeast flakes

1/2 tsp smoked paprika

pinch of turmeric

Salt and pepper

100g grated vegan cheese ( I used Violife)

Croutons or toasted seeds for topping