The Creamiest Vegan Soup

Use a large 2 1/2 - 3 pound head of cauliflower here.


  • 2 tablespoons extra virgin olive oil
  • 1 1/2 yellow onions, chopped
  • 1 1/2 teaspoon fine grain sea salt, plus more to taste
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons mustard seeds (optional)
  • 7 cups water, plus more if needed
  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons nutritional yeast
  • black pepper, to taste
  • 2 cups yellow split peas, cooked
  • topping ideas: freshly squeezed lime, black pepper, crushed croutons, seeds, crumbled kale chips


  1. In a heavy-bottomed soup pan, heat the oil over medium heat. Add the onions and salt, and cook for 7 minutes, stirring occasionally, until the onions are translucent. Stir in the turmeric and mustard seeds and cook for another couple of minutes. The mustard seeds might pop, but don’t let them burn.
  2. Next, add 2 cups of the water, bring to a simmer, and stir in the cauliflower. Cover and allow the cauliflower to steam for 10-15 minutes. Add the remaining water and nutritional yeast, and let simmer, uncovered, for another 5 minutes or so.
  3. Blend using a hand blender or high-powered blender. Thin with more water if needed. Taste and adjust with more salt and lots of black pepper, to taste. Serve topped with a big squeeze of lime, a big scoop of yellow split peas, and any other toppings you like.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serves 6