Another reason to love Valentine’s other than chocolate? How about a pink and creamy, vegan healthy soup? I’ve got the recipe and let me tell you gorgies, it’s totally worth making.

Using purple cauliflower as the base, it has the taste and texture of a rich and decadent soup, without the fat or calories.  And can we talk about its pink colour? So pretty!

Top with vegan cheese, salt and pepper, a side of crackers or bread roll, and you’ve got yourself a bowl of Valentine’s deliciousness :).

Pretty & Pink Cauli Soup!


1 head purple cauliflower, cut into pieces
1 medium russet potato, peeled and chopped
1 cup water from boiling veggies
1 cup plain soy creamer*
1-2 tsp maple syrup (optional)
1 medium shallot, sliced
2 tsp olive oil for sauté
2-3 Tbsp apple cider vinegar
3 dashes (or more) cayenne
A pinch paprika
1/4 tsp lemon pepper spice
1/2 tsp pink salt
*If you prefer not to use soy, you can try using coconut milk or cream.


1. Saute the sliced shallots in the olive oil for 2-3 minutes until caramelized. Set aside.
2. Boil a pot of salted water. Add the cauliflower in pieces - and add the peeled/chopped potato. Cook until tender. Do not over cook! Drain water - reserve at least 1 cup. (Yes the water will be blue)
3. Add the cauliflower, potato, shallots (and oil from shallots), soy creamer, spices, maple and salt. Do not add the vinegar yet. Blend on medium in a Vitamix or food processor until smooth.
4. Add in the vinegar. You will see the colour intensify to a pinkish tone. Blend on low.
Do a taste test and add more pink salt if needed.
5. Your soup will be warm enough to serve right away. Or store in fridge and reheat.


For extra creaminess, top with vegan shredded cheese or a dollop of vegan cream cheese or yogurt.