This vegan Whole30 friendly soup is ultra creamy! It’s full of great ingredients, super delicious and perfect for all the garlic lovers out there!
Now that we’re moving into September, the days are slowly getting cooler (and the nights for sure!). We’ve had quite a bit of rain lately and I really found myself craving some warm soups. Creamy soups to be exact! While I love a creamy soup, I’m not a huge fan of cream itself. But substituting it with some coconut milk is always a fantastic option!
As a definite garlic lover I am generally up for adding garlic to any savory dish. For this soup, I decided on adding roasted garlic. Lots of roasted garlic to be exact! I hardly ever take the time to wrap up a head of garlic and roast it (which is ridiculous because it really doesn’t take much time at all)! And it’s SO delicious!
With this recipe, I wanted to create a soup that is super delicious and also Whole30 friendly! Whole30 is this brilliant plant where you only eat whole foods and nothing processed. I’m a huge fan! Giving that dairy and grains are a no, you have to find other ways to create a creamy soup. Other than that delicious roasted garlic, the soup contains cauliflower and potatoes. Cauliflower generally makes a soup (and other dishes) creamy! I used frozen cauliflower because I always have some in my freezer and it’s quick to use. By adding coconut milk as well, you’ve got this super smooth creamy delicious soup! I mean look at it!
Obviously the bread rolls on the side will not be an option for if you’re eating according to the Whole30 plan. But if you just want a healthy clean soup for your lunch or dinner, feel free to add bread, rolls or crackers on the side! Dipping any kind of savory baked good into soup is such a comforting thing to do!
When I last made the soup, I shared it with my husband who is not big on cauliflower. And he thought it was delicious! So I’m definitely going to make this more often on colder days – maybe I can even convince my 6 year old (who hates most vegetables) to eat it!
Will you make this delicious soup soon? Or how about my Vegan Healthy Broccoli Soup?
Roasted Garlic & Cauliflower Soup
Cut the top of the garlic bulb, put on top of a piece of auminium foil and drizzle with olive oil. Wrap the foil around it and airfry at 200°C (392°F) for 40 minutes. Let cool off for 15 minutes.
Peel and chop the potatoes. Add to a pot together with the frozen cauliflower and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
Squeeze the roasted garlic out of the skin and add to the soup together with the coconut milk. Blent until super smooth. Sprinkle some thyme on top. Enjoy!