My absolute FAVORITE thing about traveling is the recipe inspiration that comes with it. Right back to where we started our love story, the hubs and I basically ate our way through New York City pre-Thanksgiving weekend…. but hey, what’s new! Thankfully for me, he went along with all of my requests.

This soup came from our delicious lunch stop at Butchers Daughter and after one bite I knew I had to recreate! Im pretty pretty pleased with what I came up with and I know yall will be too.

Eight main ingredients and a half hour is all you need to set your tastebuds up for success. And since December is looking festive and hectic as can be, I hope this one saves you during all the crazy times!! 



2 tbsp olive oil

6 cups cauliflower florets ( yielded from 1 large cauliflower head)

1 large yellow onion, diced

3 cloves garlic, minced  

1 tbsp fresh thyme  

3 cups flavorful broth of your choice

1 can full fat coconut milk

1/4 cup nutritional yeast

3/4 tsp sea salt

1/2 tsp pepper

1 tbsp sherry vinegar

 Optional : Scoop a heaping serving of sauteed mushrooms into each bowl! 



Add olive oil to a deep sauté pan or small soup pot (that has a lid) and warm to medium heat.

Add your diced onion and sauté until translucent. Add your thyme, sauté for a minute more. Add your cauliflower and sauté a few minutes more.

Add your broth, full fat coconut milk, nutritional yeast, salt, and pepper and stir until everything is mixed well. Bring mix to a boil.

As soon as your soup reaches a boil, cover with a lid, and reduce heat to a simmer. Continue to simmer until your cauliflower is very fork tender, about 15-20 minutes.

Turn off heat, and add your soup mix to a blender (might have to do in two rounds depending on your blender) OR blend with an immersion blender!

Add your sherry vinegar into the blender and blend until all is perfectly pureed.

Add soup back into your pot, taste, and adjust salt, pepper, and vinegar to taste.