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  1. 2 tbsp avocado oil
  2. 1/2 head large cauliflower, chopped into small pieces OR 1 bag cauli rice.
  3. 1 small potato, rinsed and cut into chunks ( I leave skin on)
  4. 1 yellow onion, chopped
  5. 1/2 tsp salt
  6. 900 ml low sodium chicken broth ( I use 1 carton of campbells)
  7. 2 tbsp paprika
  8. 1/2 tbsp garlic powder
  9. 1 cup unsweetend almond milk ( optional, but encouraged)
  10. 1 can baby corn, rinsed and drained ( I use non-gmo)
  11. 1/4 tsp cayenne papper ( optional, but encouraged)


  1. In a large pot, heat the avocado oil and saute onion for about 3 minutes on medium heat
  2. Add chopped cauliflower, potatoes, and 1/2 tsp sea salt, and stir. Cook for another 5 minutes.
  3. Add in the rest of ingredients ( aside from almond milk!) and bring to boil.
  4. Reduce heat to low, and simmer for 30 minutes.
  5. Add in 1 cup unsweetened almond milk and mix.
  6. Blend with hand held blender and make sure to keep the soup chunky!
  7. Season with salt and pepper to taste.


It’s sort of random but I like topping the soup with fresh dill and red pepper flakes!