Homemade soup is the best, you have to agree! When the weather starts to get colder and the wind starts to get crisp, I crave coming home, getting cozy and making homemade soup for dinner! It’s just the best for so many different reasons! This creamy cauliflower soup is my go to, its sooo creamy and flavourful and just so satisfying on a cold autumn evening with some fresh sourdough to go with it! I love this creamy cauliflower soup because it’s really easy, has so much flavour with the leeks, thyme, and garlic, and lastly because it feels so nourishing to eat! The ingredients are simple and wholesome, and it only takes about 30 minutes to make! What You’ll Need … I have listed out everything you will need for this creamy cauliflower soup below! The leeks, onions and shallots add so much flavour, the leeks add the perfect sweetness and the shallots and onions balance it perfectly! I love thyme and garlic so I add a-lot of this, you will taste these hints in the creamy cauliflower soup as well, it’s so delicious! The navy beans are a great added source of plant based protein, and make the soup so creamy and hearty! I also love to add crispy chickpeas on top for some more protein and they are the yummiest addition to this soup but that’s totally optional! I can’t forget about the thyme sourdough garlic bread…. when I make soup I always get a fresh loaf of sourdough and make some garlic bread to go along with it! CREAMY CAULIFLOWER SOUP cauliflower leeks onions & shallots garlic thyme white beans coconut milk vegetable broth cumin paprika lemon salt & pepper THYME GARLIC SOURDOUGH BREAD fresh loaf sourdough fresh thyme springs garlic butter or olive oil Making Creamy Cauliflower Soup The process of making this creamy cauliflower soup is really simple, and I honestly love the cooking process because the smell is absolutely immaculate! You will know what I mean! To start you will want to begin by prepping and dicing your onions and shallots and your leeks, as these will all go on to cook first! Cut the top and bottom off of your leeks and slice them lengthwise and begin to dice! Once your leeks, onions and shallots are diced, heat a large pot on low to medium heat with olive oil and add them to this! Allow them to cook and become translucent for about 5 minutes! Make sure to add a generous amount of salt while these are sautéing here to really get the flavour! Now you can add your minced garlic and thyme springs (you will remove the springs later) and stir, you will begin to smell the aromatics of all the flavours! Add some salt and pepper here too! Now you can add your chopped cauliflower, white beans, vegetable broth, and coconut milk! I make sure that the cauliflower and veggies are just submersed in the liquid so you might need a little less or a little more of the veggie broth depending on how much cauliflower you added! I find it’s usually between 4-5 cups veggie broth sometimes a little more if I’m using a lot of cauliflower for a larger batch of soup! Let the cauliflower soften in the broth, to simmer and cook for about 10-15 minutes! Once the cauliflower is soft, remove the thyme springs and you can either blend your soup using a blender or use a handheld immersion blender! Taste test here, add some more salt and pepper and adjust to your liking! Add in your cumin and paprika, and a little squeeze of lemon juice! I roast chickpeas and add them on top as well as some fresh thyme for garnish with a drizzle of olive oil around the dish! It’s so pretty! Making Thyme Sourdough Garlic Bread Making the thyme garlic bread is really easy and it’s so delicious! Start by slicing your bread into slices, and warm up a frying pan to medium heat with some olive oil or organic grass fed butter, thyme springs, and pull a few thyme leaves off the spring so they will attach to the bread! Slice your garlic cloves into thin slices and allow those to cook in the butter/oil with the thyme! Add salt and pepper here too! This will create a beautifully flavoured butter/oil that the bread will absorb! Once that has all cooked together for a few minutes place your bread in the frying pan with it! Allowing it to get crispy and to cook in your butter/oil! While the bread is cooking in the oil/butter I add salt, pepper, parsley, and garlic salt to each side! You will have to add more butter or oil, thyme and garlic as you cook more pieces! This is actually the best garlic bread I have ever had! I’m not joking! Serve with your soup, and voila! Vegan Creamy Cauliflower Soup