Creamy Cauliflower Soup

I don’t remember the last time I had cauliflower soup before I made this recipe. It’s probably been at least 7+ years. But with the changing seasons, the cooler days and autumn circling in all around us (which I could NOT be happier with, by the way!) I am feeling all the cozy, comforting, warm bowls of soup. So I got thinking on what soups I could make that were outside the recipes I already have, and the ones I make all  the time.

Cauliflower soup was one of the first that came to mind, and you guys this recipe did not disappoint. In fact, my sweet little brother said it was the best soup he had ever had when I made it for him. A huge achievement if you knew how much he doesn’t like most super clean, healthy meals. So I know you are going to love this one! Make sure that if you post, you use my #naturallychelsrecipe and tag me @naturallychelsbates on Instagram. I love seeing your creations and what you guys think!


If you are looking for a fast, yet comforting bowl of soup to make this week, look no further! This creamy cauliflower soup is everything you will want. It's creamy, flavorful, and only 7 ingredients!

Course Main Course, Soup
Keyword plant based, soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Chels


  • 2 heads roasted cauliflower
  • 1 leek
  • 1 onion
  • 4 garlic cloves
  • 1.5 cartons broth of choice
  • 1 can coconut milk
  • Pink salt and pepper to taste
  • A dash of paprika
  • Avocado oil


  1. If you do not have roasted cauliflower, chop it up and roast for 20 minutes at 400

  2. Saute leeks, onion, and garlic in avocado oil with salt and pepper

  3. Add in roasted cauliflower, broth, coconut milk, paprika and use an immersion blender to blend until the soup is very creamy. Do this over low-medium heat to keep it all warm while you blend!