Picture yourself coming inside from a brisk walk, cheeks flushed and hands chilled, with the earthy scent of fallen leaves still lingering in the air. A pot of this soup bubbling on the stove is like a little reward for weathering the day’s chill — it’s warm, creamy, and satisfying, but still light enough to leave you feeling good. Here’s why this recipe is a must-try this season:

1. Creamy, Comforting Texture

Without a drop of dairy, this soup has a smooth, velvety texture that feels indulgent, thanks to the coconut milk. As you take the first spoonful, the soup’s rich texture and depth feel like comfort in its purest form, ideal for those who crave creamy soups without the heavy cream.

2. Healthy, Hearty Warmth

Each ingredient is Whole30- and paleo-friendly, so you can savor this bowl of warmth knowing it’s packed with nourishing, wholesome foods. Cauliflower is the star here, rich in fiber and antioxidants, and it cooks down beautifully, creating a thick, satisfying soup that fills you up without weighing you down.

3. Quick and Easy to Make

With just 10 minutes of prep time and minimal ingredients, this recipe is a breeze to whip up. Perfect for busy weeknights or lazy weekends, it allows you to focus on unwinding while your soup simmers, filling your kitchen with a delicious, savory aroma that invites everyone in.

Creamy Cauliflower Soup

10 ingredients | 10 minutes prep time | 25 minutes cook time  |  2-4 servings

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 tablespoon olive oil or coconut oil
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 2 cups (about 16 ounces) vegetable or chicken broth
• 3/4 cup full-fat coconut milk
• 3/4 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• Fresh herbs like chives, thyme, or parsley for garnish (I like thyme for this one)
  

Directions:

1. Sauté the Vegetables: In a large pot, heat the oil over medium heat. Add the onion and cook until it becomes translucent, about 5 minutes. Add the garlic and cook for another minute until it’s fragrant.

2. Add Cauliflower and Broth: Add the cauliflower florets to the pot, then pour in the broth. Season with salt, pepper, and smoked paprika. Stir to combine.

3. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the cauliflower is very tender.

4. Blend the Soup: Using an immersion blender in the pot, or carefully transferring the soup in batches to a blender, blend until smooth and creamy.

5. Add Coconut Milk: Stir in the coconut milk, reduce the heat to low and let simmer for 5 minutes. Taste and adjust seasonings as desired.

6. Serve and Garnish: Ladle into bowls, drizzle with olive oil and garnish with fresh herbs.

Hints & Tips

Leftovers - Refrigerate in an airtight container for up to four days.

Tips - This soup can be made up to 3 days in advance. Store in an airtight container in the refrigerator, and reheat gently on the stove.

More Flavour - This soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.