Woo, after my hospital visit for food poisoning, nothing sounded good to eat, and so I created what my tummy needed. This soup is a keeper. Really flavorful, creamy, and full of goodness! This was just what the doctor ordered, but instead it became one of Lutz’s favorites as well. So easy and quick. Check this out!
Gather all your fresh, frozen, or leftover veggies. Slice them into bite-sized pieces. I happened to use frozen veggies since I hadn’t been shopping for a while. If you have cooked veggies in the fridge, pull them out. This is the perfect soup for leftovers. Ok, let’s get busy!
Creamy Cauliflower Veggie Soup
July 30, 2026
: 6
: 20 min
: 50 min
: Easy
Ingredients
- 1/2 medium cauliflower, cut into florets
- 3 medium potatoes, peeled, cut into quarters
- 1/2 white onion, diced
- 2 cloves of garlic, diced
- 1/2 tsp ground nutmeg
- salt and pepper to taste
- 2 cups frozen or fresh veggies or frozen
- 1/2 cup coconut cream milk or milk of choice
- Tbsp each of fresh diced parsley, chives, basil, etc.
Directions
- Step 1 Place the peeled and diced potatoes and cauliflower in a soup pot. Pour the veggie broth over them. Make sure the potatoes and cauliflower are fully submerged in the broth. Add a bit more water or broth, if needed.
- Step 2 Add the diced onion and garlic, along with nutmeg, salt, and pepper to taste. Simmer on medium until the potatoes and cauliflower are soft. Use your immersion blender to puree the potatoes and cauliflower until smooth. If using a blender to puree, make sure it cools a bit before you pour it in. Add more broth or water depending on how thick you like your soup.
- Step 3 Once it is smooth, pour it back into the soup pot and add the veggies, coconut milk, and fresh herbs. If using frozen or uncooked veggies, cook on the stove over medium heat until slightly bubbling, then reduce the heat and simmer for about 30 minutes, or until the veggies are done, depending on their size. If using leftover veggies, simmer on low for 20 minutes.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.