Goodbye beach days. We’re feeling ready for cozy nights on the couch with a book, a throw, and a bowl of this creamy vegan cauliflower soup.

Super clean and comforting, this dish has been a staple of our fall recipe repertoire for years thanks to holistic health coach, Holli Thompson. After leaving a career in high fashion, Holli reinvented herself as a certified health coach with a focus on food individuality. She’s now helping others find their own nutritional style through her blog and her book, Discover your Nutritional Style.

Learning simple, seasonal recipes like this one makes it easy to load up on gut-friendly whole foods. Rich and creamy with a light feel and an addictive flavor, this vegan cauliflower soup is a knock-out…



1 head of cauliflower
1 cup diced sweet onion
2 cups vegetable broth
1 cup coconut milk
1 Tbsp olive oil
sea salt to taste
rosemary or nutmeg


Heat the olive oil in a saucepan and add the onion. Sauté until golden around the edges.

Add the cauliflower and the broth to the pot. The broth should just cover the cauliflower.

Simmer and cook until the cauliflower is tender. Then transfer to a blender, or use an immersion blender to blend until creamy. Add back to the original pot, and add coconut milk.

Serve immediately with a drizzle of olive oil, sea salt, and rosemary or nutmeg to desired taste.

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