Soups Recipe

Cauliflower Soup with Caramelized Shallots & Thyme


  • Melt 1 1/2 Tbsp. Pure Blends™ Avocado Oil Plant-Based Butter in Dutch oven or other large pot and cook shallots over medium heat, stirring occasionally, until golden, about 8 minutes. Remove and set aside.

  • Melt 4 Tbsp. Plant-Based Butter in same pot over medium heat and cook cauliflower, potatoes, onion, carrots, celery and garlic, stirring occasionally, until they begin to soften, about 5 minutes.

  • Stir in vegetable stock, water, 1/2 tsp. thyme and salt and bring to a boil over medium-high heat. Cover and cook over medium heat, stirring occasionally, until vegetables are tender, about 25 minutes.

  • Puree in pot with hand held immersion blender or let cook slightly, then puree in batches in blender until smooth. Stir in remaining Plant-Based Butter, thyme, lemon juice and season if desired with salt and freshly ground black pepper. Top each serving with about 1 Tbsp. caramelized shallots and garnish with thyme sprigs if desired.

We use all vegan ingredients to make this delicious vegan recipe.