This vibrant Edamame Cauliflower Soup is a creamy, plant-powered delight that’s both satisfying and nourishing.
Packed with protein-rich edamame and fiber-loaded cauliflower, it offers a low-carb, low-saturated-fat option perfect for everyday meals.
Quick to prepare, naturally vegan, and freezer-friendly, this soup balances rich flavor with wholesome nutrition, making it ideal for weeknight dinners or healthy meal prep.
Edamame Cauliflower Soup
Equipment
- 1 large baking sheet
- 1 large saucepan
- 1 blender or immersion blender
- 1 cutting board
- 1 knife
- Measuring Spoons
Ingredients
- 1 head green cauliflower ≈2 pounds, trimmed and cut into florets
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 1 small white onion roughly chopped
- 1 garlic clove minced
- 12 ounces frozen shelled edamame reserve 1/4 cup for garnish
- 4 cups water
- 1 tablespoon minced fresh chives
- ½ cup roasted cauliflower reserved for garnish
Instructions
- Prepare and Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While the oven warms, trim the green cauliflower by removing the thick stem and any discolored outer leaves. Break the cauliflower into evenly sized florets, roughly 1 to 2 inches each, so they roast uniformly. This step ensures a tender yet slightly caramelized texture in the final soup.
- Season and Roast the Cauliflower: Place the cauliflower florets in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss gently until each floret is lightly coated in oil and seasoning. Spread the florets in a single layer on a baking sheet, ensuring they aren’t crowded. Roast for 25–30 minutes, flipping once halfway through, until the cauliflower is tender and golden brown at the edges. Roasting enhances the natural sweetness and develops a rich, nutty flavor that adds depth to the soup.
- Prepare the Aromatics: While the cauliflower roasts, place a large saucepan over medium heat and add the remaining 1 tablespoon of olive oil. Once warm, add the roughly chopped white onion and sauté for about 5 minutes. Stir occasionally until the onions become translucent and fragrant. Add the minced garlic along with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, cooking for an additional 3 minutes. This gentle cooking releases the aromatic flavors, forming a savory base for the soup.
- Combine Soup Ingredients: Add the frozen shelled edamame to the saucepan, reserving 1/4 cup for garnish later. Then, pour in 4 cups of water and carefully add the roasted cauliflower, reserving 1/2 cup of the florets for garnish. Stir the mixture to combine all ingredients evenly. Bring the soup to a gentle simmer over medium heat and let it cook for 10 minutes. This allows the flavors to meld and the edamame to cook through, creating a soft, creamy texture when blended.
- Puree the Soup: Carefully transfer the soup to a blender in batches to avoid splashing and overfilling. Blend each batch until completely smooth and creamy. If using an immersion blender, blend directly in the saucepan, moving slowly to ensure a uniform texture. Taste the soup and adjust seasoning with additional salt or pepper if needed. The pureeing step transforms the roasted cauliflower and edamame into a silky, velvety base while preserving the vibrant green color.
- Reheat and Finish: Return the blended soup to the saucepan over low heat to reheat gently, stirring occasionally. Avoid boiling to preserve the delicate flavors.
- Garnish and Serve: Divide the soup evenly into bowls. Top each serving with the reserved roasted cauliflower florets, reserved edamame, and a sprinkle of fresh minced chives. The garnishes add texture, color, and visual appeal, making the soup feel restaurant-quality while remaining wholesome and satisfying.
- Optional Tips for Extra Flavor: For added richness, drizzle a tiny amount of extra virgin olive oil over the soup just before serving. You can also add a squeeze of fresh lemon juice to brighten the flavors, or a pinch of smoked paprika for a subtle depth.
- Storage and Meal Prep Notes: Allow any leftover soup to cool completely before transferring to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave, stirring occasionally to restore its smooth texture.
Notes
- For the best flavor, always roast the cauliflower until it develops golden brown edges; this brings out natural sweetness and deepens the soup’s overall taste.
- Use fresh garlic and onions instead of pre-minced for a brighter, more aromatic base.
- Frozen edamame works perfectly for convenience, but make sure it’s fully thawed or cooked before blending to achieve a smooth texture.
- Adjust the soup’s thickness by adding more or less water depending on your preference. A thicker soup feels hearty, while a lighter version is perfect as a starter.
- Garnishing with reserved florets, edamame, and chives adds color, texture, and visual appeal that makes the dish feel more gourmet.
Chef’s Secrets: Unlock Rich Flavors Easily
To create a truly memorable Edamame Cauliflower Soup, focus on layering flavors.
Roasting the cauliflower caramelizes its natural sugars, giving the soup a subtle, nutty undertone that raw or steamed cauliflower can’t match.
Sautéing the onions and garlic separately before adding other ingredients ensures a rich, aromatic base.
When pureeing, blend slowly in batches to prevent overworking the vegetables, which can make the soup too thin or watery.
Finally, reserving some edamame and cauliflower for garnish adds texture and visual contrast that elevates this simple soup to a dish that feels special.
Serving Suggestions: Enhance Presentation And Flavor
This soup is versatile and can be enjoyed as a light lunch or a comforting dinner.
Pair it with warm, crusty bread or homemade whole-grain croutons for added crunch.
A drizzle of extra virgin olive oil or a sprinkle of sesame seeds enhances richness.
For a complete meal, serve alongside a simple green salad or roasted vegetables.
Garnishes such as fresh herbs—like chives, parsley, or cilantro—add freshness and color, making each bowl visually appealing while maintaining the soup’s clean, natural flavors.
Storage Tips: Keep Soup Fresh Longer
Allow the soup to cool completely before storing it to prevent condensation and watery texture.
Transfer leftovers into airtight containers; it can be refrigerated safely for up to 4 days.
For longer-term storage, portion the soup into freezer-safe containers or zip-top bags and freeze for up to 2 months.
To reheat, warm gently over low heat on the stovetop or in the microwave, stirring occasionally to maintain a smooth, creamy consistency.
Avoid boiling frozen soup, as high heat may alter its flavor and texture.
Frequently Asked Questions
1. Can I use regular cauliflower instead of green cauliflower?
Yes! While green cauliflower adds a unique color and mild flavor, white or purple cauliflower will work just as well. The taste remains delicious, though the visual impact will change slightly.
2. Is this soup suitable for meal prep?
Absolutely. This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 2 months. Portion it into individual containers for quick weekday lunches or dinners.
3. Can I make this soup nut-free or allergy-friendly?
Yes. This recipe is naturally vegan, gluten-free, and nut-free. Simply ensure your olive oil or any optional toppings are allergy-safe.
4. Can I add more vegetables to the soup?
Yes! Spinach, kale, or zucchini can be added during the simmering stage. Just make sure to adjust the water slightly to maintain the desired consistency.
5. How can I make the soup creamier without dairy?
For extra creaminess, you can add a splash of unsweetened plant-based milk, like almond or oat milk, during the blending stage. Coconut milk is also an option, adding subtle richness while keeping it vegan.
