Vegan “Cheesy” Cauliflower Soup

Now that cauliflower prices are back below $11 a head, we can feed our kiddies this family favourite , scrumptious “Cheesy” Cauliflower Soup. Even our recently picky 9 year old gobbles it up! I like to cook it in my crockpot, so that it is ready to serve when I finish up work. YUM!


  • 1 head of cauliflower (chopped- including stem)
  • 4 carrots (chopped)
  • 2 celery stalks (chopped)
  • 4 cloves of garlic (chopped)
  • 2 onions (diced)
  • 2 tbsp coconut oil
  • 1 tsp cumin
  • 1/4 cup nutritional yeast (or more if you like extra cheesy flavour)
  • salt and pepper to taste
  • 4 cups of vegetable broth
  • water, to thin if desired (about 1/2 cup)

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  1. Heat oven to 425F. Melt coconut oil and shake it with chopped cauliflower and carrots to coat.
  2. In a large roasting pan, roast carrots and cauliflower for 40 minutes or until vegetables start to brown.
  3. Meanwhile….On low/medium heat sauté onions in coconut oil on a large skillet until caramelized (golden brown-approx. 8 minutes)
  4. Add celery and garlic. Sauté for another 5 minutes.
  5. Add all vegetables to blender with vegetable broth (split into 2-3 batches to prevent splatter.
  6. Pour mixture into crockpot and add cumin, nutritional yeast, and salt and pepper.
  7. Heat on high for 4-5 hours or low for 6-8.
  8. Add up to 1/2 a cup of water to this the soup, if needed. (I personally prefer mine thick)
  9. Serve hot and enjoy.

TIP: Substitute 2 small heads of broccoli for the cauliflower to make a yummy “cheesy” broccoli soup instead! A great way to get the kiddos to eat their greens. 


Roasted Beet and Chickpea Hummus

This delicious and beautiful savoury hummus recipe will be sure to delight your senses and is packed full of an array of nutritious ingredients to make you feel great about what you are putting in your body.


  • 4 medium sized purple beets (peeled and chopped into 1″ squares)
  • 1/2 tbsp coconut oil
  • 1 14oz can of chickpeas (drained and rinsed)
  • 4 cloves fresh garlic (minced)
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1/2 tsp “Sriracha” hot sauce
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • salt and pepper to taste
  • Garnish:  I use walnuts and arugula or pea shoots.


  1. Preheat oven to 450 degrees F. Melt coconut oil and shake beets in it to coat them. Place beets in a single layer on a cookie sheet lined with parchment paper for 25-30 minutes or until browning on the edges, turning half way through the cook time. Set aside to cool.
  2. In food processor add all the ingredients including the cooled beets and puree until smooth. I like mine a little chunky, but you can decide the texture that you like the best.
  3. Garnish with a handful of walnuts and some greens and serve.


Tip: This is a perfect dish to add to a charcuterie platter or just with a side of rice crackers and veggies.