Creamy Cauliflower Soup (Paleo with Vegan Option)
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Cook time: 
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Serves: 4 servings
An easy, healthy, can-be-made-vegan, creamy comforting soup.
  • 1 leek or ½ yellow onion, chopped
  • 1 tbsp extra virgin olive oil, butter, or coconut oil
  • 1-2 carrots, diced
  • 1 medium head cauliflower, trimmed and cut into florets
  • 1-2 cups bone broth, chicken broth, or vegetable broth (depending on how thick you like your soup)
  • ½ - 1 cup coconut milk
  • sea salt to taste (depends on if your broth is salted)
  • black pepper to taste; I probably added ⅛ - ¼ tsp
  • 1 tsp other spices including spice blends you like: curry, garlic powder, thyme, cilantro
  • Pinch of cayenne if you like a kick
  1. Chop and prep everything.
  2. Heat olive oil in soup pot over medium-high heat til it shimmers.
  3. Add chopped leek or onion and let it soften about 10 minutes.
  4. Add carrots and cauliflower and a splash of broth to prevent sticking if needed. Let cauliflower brown a bit.
  5. Add about 2 cups broth; bring to a low simmer; let simmer until all veggies are soft (can be easily pierced with a fork). Stir periodically.
  6. Add ½ cup coconut milk to start (can add more later).
  7. Add seasonings to taste: needs sea salt and pepper for sure. I added the spice blend (about 1 tsp) plus a dash of curry, which gave it a yellow color.
  8. Blend everything with immersion blender until smooth. Taste to correct seasonings. If using a regular blender, blend in batches and be careful that the lid doesn't pop off from the heat.
  9. You can add more broth and/or coconut milk at this point to achieve desired thickness.
  10. Top with avocado if you want. A nice touch.
  11. Also good with sausage for added protein.
Recipe by Mary Vance, NC at