Creamy Vegan Cauliflower Soup Whole30 Recipe

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds creaminess while being nut-based, and soy milk is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be healthier and cheaper than store-bought.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach provides similar nutrients, while dried parsley is a cost-effective alternative.

Start by chopping the cauliflower into florets and set aside.

Chop 1/2 of a yellow onion and 2 cloves of garlic, or use a food processor to blend them together.

Melt 1 tablespoon of butter in a pan over low heat.

Add the chopped garlic and onion to the pan and sauté until fragrant and soft.

Add the chopped cauliflower florets, fresh rosemary, and 32 ounces of chicken broth to the pan.

Stir everything together and cover the pan.

Set a timer for 25 minutes and let it simmer on low heat until the vegetables are soft.

After 25 minutes, remove the lid, take out the rosemary, and stir the mixture again.

Transfer the soup mixture into a Vitamix blender carefully, as it will be hot.

Add 1 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, and sea salt to taste into the blender.

Blend on low for 30 to 45 seconds until the soup is smooth and creamy.

Serve the soup hot, garnished with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary