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5.0 from 3 votes

Creamy Vegan Cauliflower Soup

This creamy, rich soup gives you that awesome feeling that you just slurped up practically the whole day's veggie requirements (PS: It's vegan. And paleo.)

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 102 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 head cauliflower chopped
  • 3 carrots coarsely chopped
  • 1 cup celery chopped
  • 2 leeks trimmed and chopped
  • 2 to 4 cloves of garlic minced
  • 2 cups of carrot juice
  • 4 cups of water *
  • 1/2 teaspoon nutmeg
  • 2 teaspoons salt
  • 1/2-1 teaspoon black pepper
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sage
  • Dash cayenne pepper
  • 1 to 2 cups Unsweetened Original Almondmilk Cashewmilk Blend
  • 4-5 handfuls of spinach chopped
  • optional: 1 tablespoon chicken bouillon
  • Optional: shredded Cheddar cheese to garnish

Instructions

    Cup of Yum
  1. Chop all of the vegetables.* Mince the garlic.
  2. Add carrot juice and water to a large soup pot. Add the vegetables and bring to a boil.
  3. Add the nutmeg, salt, pepper, basil, thyme, sage, and cayenne. Add the chicken bouillon at this point, if you are using it. (All liquid in this soup can be replaced with chicken broth.)
  4. Once the soup has come to a boil, reduce to a simmer and cook for 20-30 minutes, or until all the vegetables are tender.
  5. Turn off the heat. (Add the spinach at this point if you are pretty sure you want it blended, and wait a couple minutes for it to wilt.)
  6. Use an immersion blender to blend the soup. Or transfer the soup to a blender, leaving the center open to allow steam to escape. Blend in batches if necessary. Hold a towel over the top so you don't spray yourself with vegetable lava. Pour the soup back into the pot.
  7. Turn the heat back on to medium and add the Almondmilk Cashewmilk Blend, and the spinach. Cook for a couple minutes until the spinach wilts.
  8. Serve hot! (Sprinkle cheese on top of each bowl if you want.)

Notes

  • If you don't want to use carrot juice or can't find it, you can use chicken broth instead, or I'm sure vegetable broth would work too. I found the carrot juice in the refrigerated section in produce (like next to salad dressing).
  • *Wash your leeks!! See photos for how I chopped them. Right after you slit them in half, run them under a sink for a second. Leeks are diiiirty.
  • My friend Sarah tried this recipe with all chicken broth, and she pureed the spinach. It turned out bright green! Tasted great, she said. Just a heads up :)
  • Recipe adapted from It All Begins with Dirt, I think it's originally from Dr. Fuhrman.com.

Nutrition Information

Serving 1cup Calories 102kcal (5%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Potassium 831mg (24%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 22591IU (452%) Vitamin C 65mg (72%) Calcium 154mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 102

% Daily Value*

Serving 1cup
Calories 102kcal 5%
Carbohydrates 21g 7%
Protein 4g 8%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Potassium 831mg 18%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 22591IU 452%
Vitamin C 65mg 72%
Calcium 154mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.