Creamy Cauliflower Soup

Creamy Cauliflower Soup

Don’t be fooled by the name, this creamy soup is vegan so it contains no dairy. The secret ingredient that gives this soup its kick is almond butter, which gives the soup its nutty taste and also provides healthy fats! The kidney beans give this soup protein so you don’t feel hungry after an hour. Not only is this soup delicious, but it also is great for your nails! The vitamins in the cauliflower are great for nourishing frail nails, and the protein form the kidneys bean speed up growth!

Creamy Cauliflower Soup
(gluten-free, vegan, no soy)
Prep time: 10 minutes | Cook time: 25 minutes | Serving size: 2 meals or 4 sides


2 Tbsp coconut oil
1 onion, chopped
1 small cauliflower, diced roughly 4 cups
3 cups veggie stock
1 cup cooked white kidney beans
1/3 tsp nutmeg
Juice of ½ a lemon
1/3 cup almond butter
Salt and pepper to taste
Optional garnish – toasted almonds, parsley, roasted cauliflower, nutmeg


  1. Heat coconut oil in a large pot over medium heat. Add the onion and cook until browned, roughly 5 minutes.
  2. Add cauliflower, veggie stock, navy beans, nutmeg and bring to a boil. Cover and simmer until cauliflower is soft, 20 minutes.
  3. Add lemon juice, almond butter, salt and pepper and blend using an immersion blender or in a food processor.
  4. Serve hot and garnish with toasted almonds, parsley, and crispy navy beans.
Jesse Lane Lee, CNP