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Creamy Golden Cauliflower Soup

Serves Serves 6-8     adjust servings


  • 1 head of cauliflower, chopped
  • 3 carrots, coarsely chopped
  • 1 cup celery, chopped
  • 2 leeks, trimmed and chopped
  • 2 to 4 cloves of garlic, minced
  • 2 cups of carrot juice
  • 4 cups of water*
  • 1/2 teaspoon nutmeg
  • 2 teaspoons salt
  • 1/2 or 1 teaspoon black pepper
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sage
  • dash cayenne pepper
  • 1 to 2 cups Unsweetened Original Almondmilk Cashewmilk Blend
  • 4-5 handfuls of spinach, chopped
  • optional: 1 tablespoon chicken bouillon
  • optional: shredded cheddar cheese, to garnish


  1. Chop all of the vegetables.* Mince the garlic.
  2. Add carrot juice and water to a large soup pot. Add the vegetables and bring to a boil.
  3. Add the nutmeg, salt, pepper, basil, thyme, sage, and cayenne. Add the chicken bouillon at this point, if you are using it. (All liquid in this soup can be replaced with chicken broth.)
  4. Once the soup has come to a boil, reduce to a simmer and cook for 20-30 minutes, or until all the vegetables are tender.
  5. Turn off the heat. (Add the spinach at this point if you are pretty sure you want it blended, and wait a couple minutes for it to wilt.)
  6. Use an immersion blender to blend the soup. Or transfer the soup to a blender, leaving the center open to allow steam to escape. Blend in batches if necessary. Hold a towel over the top so you don't spray yourself with vegetable lava. Pour the soup back into the pot.
  7. Turn the heat back on to medium and add the Almondmilk Cashewmilk Blend, and the spinach. Cook for a couple minutes until the spinach wilts.
  8. Serve hot! (Sprinkle cheese on top of each bowl if you want.)