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Creamy Cauliflower Soup

Mary Vance, NC
An easy, healthy, can-be-made-vegan, creamy comforting soup.
Prep Time 10 mins
Cook Time 30 mins


  • 1 leek, sliced or 1/2 yellow onion, chopped
  • 1 tbsp olive oil or butter
  • 1-2 carrots, sliced
  • 1 head cauliflower, sliced into florets
  • 1-2 cups broth (chicken or veggie)
  • 1/2 - 1 cup coconut milk
  • sea salt to taste
  • black pepper to taste (about 1/8 tsp)
  • 1 tsp other spices you like curry, garlic powder, thyme, cilantro
  • pinch of cayenne for a kick


  • Chop and prep everything.
  • Heat olive oil in soup pot over medium-high heat til it shimmers.
  • Add chopped leek or onion and let it soften about 10 minutes.
  • Add carrots and cauliflower and a splash of broth to prevent sticking if needed. Let cauliflower brown a bit.
  • 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.
  • Add ½ cup coconut milk to start (can add more later).
  • 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.
  • 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.
  • You can add more broth and/or coconut milk at this point to achieve desired thickness.
  • Top with avocado if you want. A nice touch.
Keyword paleo, vegan, soup
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