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Creamy Cauliflower Soup

Creamy Cauliflower Soup

Creamy Cauliflower Soup. And did I mention it’s Vegan Cauliflower Soup?! And creamy. So creamy! Insanely creamy, rich, and…healthy! Only a few plant-based ingredients, and BAM! And my husband has been asking for it on repeat, so you know it’s gotta be good!

When I was craving something comforting/healthy/easy-to-make, I saw a big head of cauliflower in the fridge and within minutes, I had exactly what I was hoping for. I just simmered the cauli in veggie broth with some garlic & onions, added some oat milk, blended, and that’s it!! Topped it with some chopped parsley and red pepper flakes and omg. So satisfying!

I used veggie broth and oat milk, but you can totally use whatever broth and milk you have on hand. I prefer using low sodium broth so that I can control the level of saltiness. And make sure whatever milk you’re using is unsweetened!

I’m gonna say that this soup serves three. Perfect on its own, or as an accompaniment/starter.


Creamy Cauliflower Soup


  • 1 tbsp olive oil

  • 3 cloves garlic, chopped

  • 1/2 of a small/medium onion, sliced

  • 1 head cauliflower, chopped

  • 1/2 tsp good quality salt

  • 1/4 tsp black pepper

  • 2 cups low sodium veggie broth (or broth of choice)

  • 1 1/2 cups oat milk (or unsweetened milk of choice)


In a large sauté pan or pot, over medium/high heat, add olive oil, onions, and garlic. Sauté until softened. Add chopped cauliflower, salt & pepper and stir to coat. Add broth and simmer with the lid on, about 5-7 minutes, or until cauliflower is very tender. Stir in milk and let come back up to a simmer. Transfer to blender and blend until completely smooth (may be done in batches). Taste for seasoning and add salt/pepper if needed. A tiny pinch of cayenne would be delicious too!!

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