Creamy Cauliflower Soup (Whole30 Paleo) – loaded with veggies, dairy free, and so warm and comforting! (includes Instant Pot instructions)
I absolutely LOVE soup! Any kind, any flavor. Creamy, brothy, stew, or chowder. But always from scratch. It’s one of my favorite things to make and eat. In fact, I think soup was one of the first things I made as a teenager learning to cook.
Sunday is my soup-making day. Along with my other meal prep, I make a big batch of soup, like this one and this favorite, for lunches during the week or to have on hand for a quick dinner when things get crazy. I love this cauliflower soup because it is so nutritious and simple to make. Full of veggies like cauliflower, carrots, and parsnip…even my 9 year old is a fan!
This cauliflower soup has all the richness of a creamy chowder, but without any cheese or heavy cream. Coconut milk is my secret ingredient for creating a silky texture and rich flavor. Another tip for perfectly creamy soups? Use an immersion blender for pureeing all or part of the soup. I often use different combinations of vegetables in this recipe, but this version is my favorite. It’s so hearty and tasty, AND low in fat! Perfect on a cold day!
Creamy Cauliflower Soup (Whole30 Paleo) - loaded with veggies, dairy free, and so warm and comforting!
- 1 tablespoons olive oil or coconut oil
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 head cauliflower, roughly chopped
- 1 parsnip, peeled and roughly chopped
- 1 medium potato, peeled and roughly chopped
- 4 cups low sodium chicken broth
- 1 cup light coconut milk
- salt and pepper
Heat olive oil in a large pot over medium high heat. Add carrot, celery, and onion and cook for 2-3 minutes.
Add garlic, cauliflower, parsnip, and potato and cook for another 4-5 minutes until vegetables are beginning to soften.
Add chicken broth and bring to a boil. Reduce heat and simmer 15-20 minutes, until vegetables are tender. Remove from heat.
Use a hand immersion blender to blend soup until creamy. (Or transfer to a blender)
Stir in coconut milk and season with salt and pepper to taste.
Place carrot, celery, onion, garlic, cauliflower, parsnip, potato, and broth in the Instant Pot. Give it a stir. Seal the lid and program using the Manual setting for 15 minutes. When cycle is complete, quick release pressure. Blend soup using an immersion blender until smooth and creamy. Stir in coconut milk and season with salt and pepper.