Creamy dairy free cauliflower soup with sauteed carrots, mushrooms, garlic, and onions. An easy whole30, paleo, and healthy dinner for meal prep!
Can we just take a sec to appreciate the creamy-factor of this soup?
Ahhhhh.
Okay, done now.
I’m in LOVE with cauliflower!
It never ceases to blow my mind with all the ways to use it- pitas, gnocchi, muffins, and now this soup!
This creamy creamy creamy cauliflower soup is made purely with all the veg and a bit of olive oil.
My taste buds are saying yah!
And my tummy’s sayin’, yes pluuuuse.
So good- I don’t even know where to start.
How about here?
With three things I love about this soup…
It’s awesome COLD. Summer style- straight outta the fridge.
Get your spoon and start scooping ice-cream style.
Also, healthy like salad, but way better!😉
Meal prep goals.
This soup is perfect for prepping up ahead of time, storing in zip locks in the freezer, and using as needed.
That’s what I call fast food.
CREAMY summer soup lovin’
I know that it is officially summer now, since the whole fourth of July and all, but if you met me, you’d know that I don’t care what time of year it is, because soup is always season!
I am better known for scooping cold soup out of the fridge on summer days.
Smoothies for breakfast and cold soup for lunch, that’s just the way it is.
This recipe was a hit with the fam!
Its chill mellow garlicky flavor with all those golden sautéed veggies and that epic creamy cauliflower base. Dreams.
Okay, now that you are properly briefed on all the creamy layers going on here and the fabulous uses for this soup- let’s make it!!
Enjoy!
P.S. This is a favorite soup pot for sautéing!
Creamy Cauliflower Vegetable Whole30 Soup
Ingredients
- 1 medium cauliflower head chopped
- 2 large carrots chopped
- 8 oz brown cirmini mushrooms sliced
- 1/2 large white onion minced
- 4 large garlic cloves minced
- 6 tablespoons olive oil
- 1-2 teaspoons sea salt to taste
- fresh cracked black pepper to taste
- 1 cup spinach optional
Instructions
- In a soup pot saute minced garlic, onion, chopped carrots, and mushrooms with 2 tablespoons olive oil until golden and soft (add water if needed- to keep from sticking to pan).
- Steam cauliflower in a saucepan with water until soft, then puree in a high speed blender with olive oil, salt, and pepper until smooth (add more or less olive oil, based on the size of your cauliflower head to get the right thick and creamy consistency). Stir pureed cauliflower into sautéed vegetables, add spinach and wilt, then serve!