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The middle of January means cold and chilly weather so making yummy comfort food a must! One of our go-to recipes this winter is this delicious Cauliflower Soup with Caramelized Shallots & Thyme​! This easy to make recipe is perfect for a cold winter evening. Plus it’s vegan, making it great for those wanting to incorporate a more plant-based diet this year and makes a great meatless-monday dinner! Best of all, you can swap out regular butter for Pure Blends Plant Based Butter in this recipe to help make the switch to a more plant based diet!

You can pick up any of the ingredients you need at Publix, where you already love to shop, plus save an extra $1.50 with a Pure Blends Digital Coupon! Keep reading to see how to save, and how to make your own Cauliflower Soup.

Savings at Publix

Shop your local Publix where you’ll find Pure Blends Plant Based Butter in the refrigerated spread section. They carry both the Pure Blends Avocado Oil and Coconut Oil varieties. Pick one up for $3.99 then use the $1.50 off one Pure Blends Spread Publix Digital Coupon to pay just $2.49 each!

► Buy 1 Pure Blends Plant-Based Butter (15oz) = $3.99
(Avocado Oil or Coconut Oil Varieties)
Use 1 $1.50/1 Pure Blends Publix Digital Coupon (x1/25) = -$1.50
Final Price: $2.49 (Reg $4)

Make Some Cauliflower Soup with Caramelized Shallots & Thyme

Soup is the perfect cold weather comfort food! It’s easy to make and guaranteed to be a hit in your house. Our favorite tip is to switch regular butter for Pure Blends Plant-Based Butter to make an easy switch to a more plant based diet. This recipe makes 6 servings, only takes 10 minutes to prep, and 40 minutes to cook and bake.

Ingredients you’ll need:

• 7 Tbsp. Pure Blends Avocado Oil Plant-Based Butter, divided​
• 4 large shallots sliced​
• 1 head cauliflower (about 2 lbs.) – cut into florets​
• 4 Yukon gold potatoes (about 1 1/2 lbs.) peeled and cut into chunks​
• 1 medium onion chopped​
• 2 large carrots thickly sliced​
• 2 ribs celery thickly sliced​
• 3 large cloves garlic chopped​
• 4 cups vegan vegetable stock​
• 2 cups water​
• 2 1/2 tsp. chopped fresh thyme leaves, divided​
• 1/2 tsp. salt​
• 1 Tbsp. fresh lemon juice​

Melt 1 1/2 Tbsp. Pure Blends Plant-Based Butter in Dutch oven or other large pot and cook shallots over medium heat, stirring occasionally, until golden, about 8 minutes. Remove and set aside.

Melt 4 Tbsp. Pure Blends Plant-Based Butter in same pot over medium heat and cook cauliflower, potatoes, onion, carrots, celery and garlic, stirring occasionally, until they begin to soften, about 5 minutes.​

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