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.

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.

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. Not only has this improved his overall health, but it’s changed the way I cook for my family. 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. Make sure to download the Target app to receive the 20% off Cartwheel offer on So Delicious Dairy Free through March 17th. You can find So Delicious Dairy Free Organic Almondmilk in the refrigerated section next to the organic dairy.

Creamy Cauliflower Soup with Garlic & Fresh Herbs (Dairy-Free)

INGREDIENTS:

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

DIRECTIONS:

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.

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TO PRINT:

Creamy Cauliflower Soup with Garlic and Fresh Herbs

Serves: 8

Ingredients

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

Instructions

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.