This Creamy Cauliflower Soup is so rich and flavorful; you’d never guess that it’s made with just a handful of ingredients that you probably already have in your pantry.
I’m all about easy-to-make, healthy recipes that can be made in a jiffy. Who’s with me? As much as I adore being in the kitchen, it’s not always practical. As a busy mom, I’ve quickly become a firm believer in 30-minute (or less) dinner ensembles.
My little sous chef loves to assist with our daily cooking festivities (wonder where he gets that from?), so I always make sure to have fresh herbs on hand for him to prepare. His exposure to scratch-made cooking has immensely helped with our meal-time vegetable battles because he’s generally willing to try new things when he can watch it all come together.
Added Bonus: Cooking is the ideal way to boost self-confidence and talk about the importance of nutrition in a non-pushy environment. Have you ever tried to sit a two-year-old down and discuss vitamins? Ha… kudos to you if that went well. I’ve found that if you give your toddler some busy-work in the kitchen, they’re all ears. Go for it, mom (or dad)!
My father, whom our son calls “ampa”, has practiced a vegan lifestyle for several years now (here’s a lemon tahini dressing I made for him recently). Not only has this improved his overall health, but it’s changed the way I cook for my family.
CREAMY CAULIFLOWER SOUP NOTES:
The base recipe for this soup is dairy-free, vegan and paleo… so I’ll usually double the batch and send half home with my dad. I used So Delicious Dairy Free Organic Almondmilk in this recipe because it’s vegan-certified and even comes in a plant-based bottle! Talk about commitment. The flavor is clean and simple, which blends flawlessly with savory dishes.
MORE SOUP RECIPES FOR SOUP LOVERS!
Potato Leak Soup with Cheddar and Chive Sausage Biscuits
Better Than Olive Garden Zuppa Toscana
Classic Homemade Chili (the kind grandma used to make)
Beef and Mushroom Lasagna Soup
Easy Chicken Noodle with Lemon and Thyme
Cheesy Buffalo Blue Lasagna Soup
Jalapeño Popper Cream Cheese Chicken Chili
Sweet Potato Chili (Stovetop and Instant Pot Directions)
VIEW ALL RECIPES BY CLICKING HERE!
- 1 large sweet yellow onion
- 2 tbsp. ghee
- 4 cloves garlic
- 2 (10oz) bags frozen cauliflower rice
- 3 cups vegetable stock
- 2 fresh thyme sprigs, + more for garnish
- 1 cup So Delicious Dairy Free Organic Unsweetened Almondmilk
- 1 tsp. sweet paprika
- 1 tsp. salt (+ more to taste)
- Fresh chives, garnish
- Bacon, garnish (optional)
- Crusty French bread, for serving
- Preheat oven to 425F. Line baking sheet with aluminum foil and set aside.
- Meanwhile, cut onion into slices and mince the garlic. In a large stockpot over medium heat, sauté the onion in ghee until fragrant and brown (about 7-8 minutes).
- Add cauliflower rice and garlic, then sauté for another 4-5 minutes until the cauliflower rice is cooked and softened.
- Pour vegetable stock into the pot with two thyme sprigs and So Delicious Dairy Free Organic Unsweetened Almondmilk. Bring to a low boil and simmer for 10 minutes.
- Toss French bread onto the lined baking sheet and toast in the oven for 10 minutes while the stock simmers. (You could also serve this soup in a bread bowl, that would be phenomenal!) Remove from heat and reserve for serving.
- Remove from heat, add sweet paprika and salt and discard thyme sprigs. Using an immersion blender, blend soup together until smooth.
- Pour soup into bowls and garnish with chives and additional fresh thyme. Add crispy bacon pieces (optional) and serve with crusty French bread.
- Recipe Notes: You can easily swap fresh cauliflower florets in place for the frozen cauliflower rice. Simply roast in a 450F oven for 15 minutes prior to adding in at step 3. I have also found that if you roast the garlic beforehand, it adds an extra depth of flavor.
NOTES ON MY CAULIFLOWER SOUP:
- You can easily swap fresh cauliflower florets in place for the frozen cauliflower rice. Simply roast in a 450F oven for 15 minutes prior to adding in at step 3. I have also found that if you roast the garlic beforehand, it adds an extra depth of flavor.
- When serving my own family (who is not vegan), I like to add a little sprinkle of bacon for extra flavor and protein.
- Leftovers should be kept in an airtight container, refrigerated, and enjoyed within the next 3 -4 days. Be sure to mix together before reheating, as some of the ingredients might separate over time.
This is a sponsored recipe written by me on behalf of So Delicious Dairy Free Organic Almondmilk. All opinions and text are my own and I would never promote a product I didn’t enjoy myself.
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