I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Monday, June 15, 2015

Vegan Creamy Cauliflower Soup (so yummy)

I have recently found a great way to buy organic vegetables at a bargain.  My local grocery store daily puts out store specials, usually veggies that are bruised, about to expire or just not pretty in some way.  Recently one of these specials was organic heads of cauliflower, some already cut up and ready to use and some sold as whole heads.  Our family loves cauliflower and I use it often in recipes to sub out dairy or meat.  So I loaded up.  Here is a recipe we tried and everyone loved!  Cauliflower soup.

 Vegan Cauliflower Soup



  • 1 stick of vegan butter or coconut oil
  • 1 whole Onion, Finely Diced
  • 2 whole Carrot Finely Diced
  • 1 stalk Celery, Finely Diced
  • 2 whole Cauliflower Heads (roughly Chopped)
  • 2 Tablespoons italian seasoning
  • 2 quarts of vegetable broth
  • 6 Tablespoons Gluten free Flour
  • 2 cups Coconut Milk (carton- we use Trader Joes brand that does not contain Carageenan) you could also use Almond milk or any dairy substitute.
  • 1 cup Coconut milk in a can (we use the Trader Joes Thick coconut milk in a can)
  • up to 4 Teaspoons Sea Salt & pepper, To Taste


In a large soup pot melt 4 tablespoons vegan butter or coconut oil. Add the onion, carrots and celery and cook for a few minutes, or until it starts to turn brown.
Add cauliflower and Italian seasoning and stir to combine.
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in vegetable broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons vegan butter or coconut oil. Mix the Gluten free flour with the Coconut milk (carton) and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 c. of the cream part of the coconut milk, discarding the liquid.   Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.  Use a immersion blender and blend the soup until creamy, or if you want it more chunky scoop out 3/4 of the soup into a blender and blend until smooth then pour back into soup pot. 

Serve immediately.

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