Love cream of mushroom soups? We do too, even though they can be very high-fat and unhealthy.

Dr. Michelle Marcoux ND’s new Creamy Mushroom Soup recipe includes tarragon and cauliflower for a delicious, savoury soup that is rich and creamy without being full of high-fat dairy. This soup is a terrific alternative to traditional creamy mushroom soups for anyone who is lactose intolerant, trying to cut down on their dairy intake for health reasons, or just wants to increase their vegetable intake.


1 small head cauliflower, around 12-15oz

3-4 cups broth – I use chicken bone broth

2 tbsp avocado, olive, or grapeseed oil

1 lb mushrooms

1 large leek

2-4 garlic cloves

1-2 tsp tarragon (optional)

1 tsp salt

¼ – ½ tsp ground pepper


Break cauliflower into small pieces and place in a large pot with 3 cups of broth.

Cook until cauliflower is tender, then transfer mixture to a blender. Blend until smooth and set aside. If you have trouble blending it, you can add more of the broth a bit at a time until it blends easily.

In the pot, add oil, leek, mushrooms, garlic, and tarragon if using. Sauté on medium heat until leeks are soft, 5 min or so, then add blended mixture, salt, and pepper. If soup is thicker than you would like it, add more broth until desired consistency is reached.

Bring to a simmer and cook for 20 – 30 minutes.

Serve with a drizzle of oil, a sprinkle of tarragon, and some parmesan if desired.

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