Creamy Cauliflower and Spinach Soup

Active Time: 5 minutes • Total Time: 25 minutes

Yields: 3 Servings

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  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 1 head cauliflower, chopped
  • 1 package Earthbound Farm Organic Frozen Spinach
  • 4 cups vegetable broth
  • 1 teaspoon poultry seasoning
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • garlic powder and pepper to taste
  • hemp seeds and fresh spinach for topping

We love this veggie heavy twist on creamy soup from Shannon at Another Hungry Vegan.  If you’d prefer to use fresh baby spinach, sub in roughly the same amount of fresh (8oz), or more to your liking. Because fresh baby spinach cooks so quickly, you don’t need to do anything to it in advance.

This Creamy Cauliflower and Spinach soup features Earthbound Farm’s frozen organic spinach, which I always have on hand for soups, smoothies and other quick meals. This recipe is completely vegan, gluten-free, oil-free and low fat, but full of flavor! It has ingredients you likely have in your kitchen already, and it’s a wonderful way to get in some extra veggies. I hope you have a chance to make this for yourself!

Add about an inch of water to a medium soup pot. Sautée the onion and garlic in the water over medium-high heat, adding a little water or vegetable broth if they begin to stick. Once the onions soften, add in the cauliflower and vegetable broth; bring to a boil.

Simmer on low for 20 minutes, then mix in the spinach and continue to cook for another five minutes. Transfer the soup to a blender, being careful of the heat, and blend throughly until the mixture becomes creamy. Add in the nutritional yeast and spices and continue blending.

Serve in soup bowls and top with fresh baby spinach and hemp seeds for a tasty crunch.

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