Creamy Cauliflower Soup

I was shopping at Whole Foods last week and there were beautiful golden colored organic cauliflower. Irresistible. I bought a couple. I bought more than I should have bought but they were really a beautiful color. I waited a couple days to see if they would get roasted or steamed but I just wasn’t feeling it.

It was kind of cold and I thought soup would be nice and I thought something creamy would be nice but not dairy creamy and then there were these cauliflowers in the refrigerator and also a couple of cups of homemade vegetable stock – kind of the bottom of the pot where the sediment and flavor is – sitting in the freezer just waiting for their part in something. The start of something – cauliflower soup.

I started poking around on the internet for recipes for cauliflower soup. I got a good sense of combinations and proportions and off I went. This is what I came up with but honestly, you can make a delicious soup with different quantities of these ingredients. More onion, less carrot or less carrot, more onion, more garlic, etc.

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Categories: Dinner, Side Dishes, Soup, Vegan, Vegetable Dishes, Vegetarian


  1. Dear Amy,
    This sounds deeee-lish.
    So you’re using coconut oil instead of olive oil these days?
    And where’e the recipe for the vegetable broth?

    Comment by Victoria on March 19, 2014 at 7:59 am

  2. Vic – Thanks for your comment!! I use coconut oil sometimes but not all the time. Depends on what I’m making. Example – I haven’t used coconut oil in salad dressing. Also, make sure that you use organic coconut oil. Also, for cakes and cookies I use grapeseed oil. I just wrote the post for the vegetable stock. It should be up in a week or so. I’ve been meaning to post it since I started this! Thanks for the reminder.

    Comment by Batch-33 on March 19, 2014 at 9:48 pm

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