Soup season is almost here, and I'm finding myself making a big pot of it each week & loving it!

Cauliflower soup is seriously underrated (IMO) and this creamy goodness was easy to make, tastes great, and honestly is just as good cold as it is hot.

I love cauliflower soup because it is so comforting, and feels creamy and delicious - you would never know it’s vegan and packed with vegetables.

I used Frontier Soups cauliflower soup pack to start this recipe and added some of my own flare to finish.

Ingredients:

Frontier Soup cauliflower mix
4 cups low sodium vegetable broth
1 head of organic cauliflower
1 cup full fat coconut milk
4 stalks celery
3 carrots
1 onion
2 cloves garlic
3 tbs avocado oil

How to:
In a pot, saute garlic and onion in oil
Add in chopped carrot, celery, and cauliflower and saute for 5-10 minutes
Stir in soup mix. Add broth, boil, cover, and reduce to a simmer for ~20 minutes. Then pour in coconut milk. Transfer soup (in batches) to a blender to puree to desired consistency, garnish with parsley and ENJOY.