Cauliflower Soup
Cauliflower proves once again that it is the ultimate magical vegetable. This puréed soup is creamy and smooth. It’s perfect for a Fall or Winter day, and I love it for breakfast.
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
45minutes 15minutes
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
45minutes 15minutes
Ingredients
Optional Garnishes
Instructions
  1. Wash and core the cauliflower, then coarsely chop. Set aside.
  2. Prepare onions, carrots, and garlic.
  3. Heat coconut oil in a large, deep pot over medium-high heat.  Add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden for about 5 minutes. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
  4. Heat coconut oil in a large, deep pot over medium-high heat.  Add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden for about 5 minutes. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
  5. Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes.
Adding the coconut milk
  1. Immersion blender method: In the stockpot, add coconut milk, salt, and pepper to the vegetable mix and submerge the immersion blender into the liquid; blend to your desired consistency. 
  2. Blender or Food Processor Method: Working in batches, carefully transfer the cauliflower and some of the broth to a blender or food processor. Cover the top with a dishtowel to protect yourself from splatters, and purée the cauliflower until smooth, adding more broth as necessary.
  3. Pour the purée back into the soup pot, then add the salt, pepper, and coconut milk. Stir to combine and cook over medium until heated thoroughly.
  4. Serve immediately with garnishes, or store covered in the refrigerator.
  5. To reheat, warm the soup gently over medium-low heat until bubbly.
Recipe Notes

NOTE: I tried adding herbs and spices during cooking but got the best results when I kept the soup plain and added seasonings at the end as garnishes as recommended above. I also experimented with chicken broth, beef broth, water, and different combos for this soup base; the hands-down winner was the beef broth.    

Spread the Word!