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Creamy Cauliflower Vegetable Soup

Perfect for a chilly evening or a night when you're looking for something lighter, this soup is a winner.
Prep Time 5 mins
Cook Time 20 mins
Course Soup
Cuisine American
Servings 4 servings


  • 1 med. cauliflower head chopped
  • 2 large carrots chopped
  • 8 oz. cremini mushrooms sliced
  • ½ large white onion minced
  • 4 large garlic cloves minced
  • 6 tbsp. olive oil
  • 1-2 tsp. sea salt
  • pepper to taste
  • 1 c. spinach optional


  • In a soup pot (like this one), saute the garlic, onion, carrots, and mushrooms with 2 Tbsp. of the olive oil until soft and golden. If you need to add a little water to keep things from sticking, go for it. But don't add more oil.
  • Then, in a separate saucepan (or the microwave), steam the cauliflower until soft. Using a blender (or immersion blender like this one), blend the cauliflower until smooth while adding in the remaining olive oil, salt, and pepper. You want a nice thick consistency. Stir this into the veggies, add spinach if desired, and serve!
Keyword Creamy Cauliflower Vegetable Soup Recipe, Pegan Recipe