Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Wisconsin Cauliflower Soup

cauliflower vegan soup winter soup Apr 27, 2024

Wisconsin Cauliflower Soup
Serves: 8 • Total Time: 35 minutes • FODMAP rating: high

Cauliflower is part of the cruciferous family and offers a lot of great nutritional benefits including antioxidants and phytonutrients that protect against cancer and choline which is essential for brain health. Cauliflower is easy to blend into meals because it’s pretty mild in flavor and white. Easy way to get vegetables in without noticing!

Ingredients
1 head of cauliflower, chopped
1 medium onion, diced
2 teaspoons minced garlic
1 cup cashews, soaked if needed
½ cup nutritional yeast
2 tablespoons arrowroot flour or cornstarch
2 teaspoons seasoned salt
1 teaspoon onion powder
1 cup water
½ teaspoon paprika
3 cups plant-based milk (or 1/2 block of firm or extra firm tofu blended with 2 cups water)
3 cups vegetable broth (or 3 teaspoons vegetable paste with 3 cups water)
1 tablespoon lemon juice
pepper to taste

Instructions
1.Sauté cauliflower, onion, and garlic until soft in a small shallow pan
2.Place in a blender and mix until smooth.
3.Blend in cashews (soaked if not using a high-speed blender), nutritional yeast, arrowroot flour or cornstarch, seasoned salt, onion power, water, and paprika until smooth.
4.Pour mixture into a pot and add in your plant-based milk, vegetable broth, lemon juice and bring to boil for 7 minutes.
5. Taste and add pepper if desired and serve immediately.

*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Start with ¾ cup of soup and increase as tolerated (due to cauliflower); vegetable broth and paste do have onion and garlic in it so be mindful of that and or dilute with water and use less (start with 1 cup), check introduction of meal guide for detailed ways to reduce gastric distress with onion and garlic

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.

Before You Dive Into This Delicious Recipe… 🍲

Wisconsin Cauliflower Soup

Stay connected with news and updates!

Stay Connected