Category: Soup

Creamy Cauliflower Soup Recipe to Die For!

Creamy Cauliflower Soup Recipe to Die For!

I’m never eating cauliflower in any other form from now on. Only in this soup recipe. It’s too good to waste cauliflower on anything else. If you’ve been looking for a delicious cauliflower soup recipe you’ve come to the right place. How is it that cauliflower can be made to taste so good?

I seriously had to put this soup away as soon as it cooled, because I kept slurping it from the ladle as I passed by. That’s when you know you’ve made a great soup. It’s luxurious and silky. This coconut-creamed cauliflower soup is infused with spices like cardamom, cumin, coriander, and turmeric. So good, it’s the only cauliflower soup you’ll ever want to make.

  • 1 Tbsp. olive or coconut oil
  • 2 medium yellow onions, diced
  • 1 bay leaf (don’t forget to pull it out before you blend the soup)
  • 1 1/4 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1 tsp. ground turmeric (take turmeric everyday)
  • 1/2 tsp. ground coriander
  • 1/8 tsp. ground cardamom
  • dash of ground black pepper
  • sprinkling of crushed red pepper flakes
  • 4 garlic cloves, minced
  • 4 1/2 cups vegetable broth
  • 1 large head of cauliflower, roughly chopped to the same size
  • 1 cup canned coconut milk
  • 1 Tbsp. apple cider vinegar
  • fresh dill (for garnish – optional)

In a large soup pot, heat the oil over medium-low. Add the onion and the spices, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.

Add the vegetable broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.

Remove from heat and transfer carefully to your Vitamix. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.

Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn’t boil.

Serve hot and topped with fresh dill and ground black pepper, if you like.

Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

baked butternut pumpkin

I’ve had a butternut squash sitting in my kitchen for the past 2 weeks just begging to be made into soup. Finally, last night, I complied. Really, you can’t get any more fall than butternut squash soup. It was the perfect way to welcome the fall season here in Virginia.

The methods below will vary a little depending on whether your Vitamix has a soup mode. I prefer to pre-bake everything in the oven and throw it in the Vitamix. I also pre-bake all of the veggies… the carrots, the apple, the celery, and squash all together.

Butternut Squash Soup Recipe


8oz butternut squash, peeled and cut into small chunks
1/2 green apple, washed, not peeled, cut in half
1 stick celery, chopped
2 carrots washed not peeled and cut into chunks
1 1/2 cups water, vegetable, or chicken stock
pinch cinnamon
pinch sea salt


Combine all the ingredients in your Vitamix container and secure the lid.

Turn the machine on and quickly increase speed to variable 10 and then to high

Blend for 5 minutes or, if you have a souping unit, until the soup heats up and steam starts to escape from the ventilation lid. You can choose to have this soup as warm or hot as you like I like to run my Vitamix for 5 minutes until it becomes nice and hot.

Serve in bowls sprinkled with fresh chopped garden herbs

Tips and Hints:

You can also add 1/4 tsp. of fresh grated ginger or turmeric curcumin to help stimulate circulation, aid digestion, and fight inflammation. For added protein add a scoop of whey protein. Dollop over 1 tsp natural, unsweetened, yogurt before serving.

baked butternut pumpkin

baked butternut pumpkin