It’s October and that means Halloween….which basically means Thanksgiving…and well…that is practically Christmas. So Merry Christmas! : ) haha! You feel me? Welcome to my favorite time of the year. FALL! These next few months always seem to fly by and before you know it we are starting a new year so I’m going to make a conscious effort to be extra mindful and truly embrace all the meaningful moments that I experience this Fall.
That morning air is starting to feel a little crispy which means I’m getting way too excited to start embracing ALL of my fall favorites. I’m ready to throw on the boots and scarves and meet you by the fire at Starbucks for a Pumpkin Spice Latte. Just kidding. About the PSL that is. I’m more of a soup girl personally. How much would you LOVE if Starbucks sold some warm and cozy soup up in that joint? You get your latte, I’ll get my soup. HELLO Starbucks….get on it!
I’m pretty sure my love for soup making started out from a pure place of thriftiness. I hate wasting food so I would always find a way to make a soup out of anything in the fridge that was approaching the end of its life. Over time, however, I started loving the pure comfort and joy associated with a big ‘ole bowl of savory goodness to keep me warm and cozy during coldest months of the year. Some of my best soups (like this Spicy Coconut Kale Soup) were born from a clean out the fridge kind of night.
So let’s talk about this Cauliflower Soup because it’s going to make all your dreams come true! Well, not all but it may change your relationship with cauliflower forever. Like, fo-eva eva. 🙂 Like orange, cauliflower is the new black. It’s taking over the low-carb world and becoming the King Kong of substitutes for all the starchy things out there that we think are making us fat. Cauliflower rice, cauliflower crust, cauliflower mash, cauliflower tots, you name it. While rice, bread, and potatoes are not making us fat, they sure can spike our blood sugar quickly so low-carb options like my friend “cauli” can help to keep our health in check.
Inspired by the ever so talented Lindsay from Pinch of Yum, I created this soup after trying her amazing creamy cauliflower sauce (which you have to try by the way…YUM!). I loved the combination of the simple (yet powerful) ingredients in her sauce that I decided to semi-veganize some of the ingredients and use them to create the base of my soup. There is a twist of course (no surprise there). You all know how much I love ‘dem herbs so I added lots of thyme and the option of parmesan for all you cheesy peeps out there like me. When blended, roasted cauliflower is so naturally creamy on its own making it the perfect base for a practically dairy-free soup. Cozy up folks, because you are in for a treat!
- 1 head cauliflower
- 8 cloves of garlic, minced
- 5 to 10 sprigs of fresh thyme
- ½ cup almond milk
- 1.5 cup water
- 2 Tbs butter
- 3 tsp salt
- pepper to taste
- parmesan cheese (optional)
- Saute garlic and butter for a few minutes until garlic is cooked.
- Cut cauliflower into florets.
- Bring a large pot of hot water to a boil and add cauliflower florets.
- Cover and cook for about 8 to 10 min.
- Add cauliflower and remaining ingredients to a blender.
- Blend until smooth and creamy.
- Option to add a sprinkle (or two) of parmesan to soup while blending.
- Serve and slurp up!