Organic Emily

Creamy Vegan Cauliflower Soup

Creamy Vegan Cauliflower SoupCauliflower has this amazing creaminess about it when it is cooked and pureed!  You won’t even know there isn’t any cream in this!  With fresh herbs and a drizzle of olive oil you may want to double the recipe!  It’s so good!


1 tablespoon good olive oil

1 large onion, chopped

1/2 teaspoon sea salt

3 cloves garlic, chopped

1/2 cup white wine

1 large head cauliflower, chopped

4 cups chicken or vegetable broth

fresh ground pepper

4 tablespoons olive oil

2 tablespoons minced chives

2 tablespoons minced parsley

Cook onions, salt and oil in a large dutch oven on med high heat until softened.  Add garlic and wine, cook until liquid is almost gone (about 5 minutes).  Add cauliflower and broth.  Bring to a boil with the lid on the pot and then lower the heat to simmer 20-25 minutes until veggies are soft.  Blend in blender until smooth.  Add salt and pepper to taste.  Drizzle the olive oil and mix in the herbs. Serve warm.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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