Cozy + Comfy Cauliflower Soup

Tried this for the first time last week + Patrick and I are totally hooked. I wasn’t sure Patrick would be quite as much of a fan as I was – so I actually made him another dinner as well but he WANTED the soup [4 nights in a row until it was gone]!! That is what you call success my friends! Perfect for this change from fall to winter – curl up in a ball and enjoy this super simple soup!


  • 1 head cauliflower, broken into florets
  • 5 carrots [or more! we used the whole package], chopped
  • 4 celery stalks, chopped
  • 2 diced jalapeno peppers
  • 2-1/2 cups water
  • 2 teaspoons chicken bouillon or 1 vegetable bouillon cube [we used low sodium]
  • 2 tablespoons butter [we used vital farms]
  • 3 tablespoons whole wheat flour [or gluten free flour of your choice]
  • Black pepper to taste
  • 2 cups almond milk
  • 1/4 cup shredded cheddar cheese [we left this out]


  1. In a large pot, combine cauliflower, jalapeno carrot, celery, water and bouillon.
  2. Bring to a boil.
  3. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender [do not drain]
  4. In a large saucepan, melt butter.
  5. Stir in the flour and pepper until it is mixed well.
  6. Gradually add almond milk.
  7. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese [if desired] until melted. Stir  into the cauliflower mixture.

Hope you enjoy

-The Neilan Family-