Cauliflower is a vegetable that I crave, so I am always finding ways to prepare it.
With this 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.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1 large Head of Cauliflower
- 1 Tablespoon Coconut Oil
- 1 medium Onion chopped - about one cup
- 2 large Carrots chopped - about two cups
- 2 cloves Garlic chopped
- 2 cups Beef Broth you can use any flavor, chicken or vegetable is fine
- 1 cup Water
- 1 Teaspoon Redmond's Sea Salt or any other sea salt of choice
- 1/2 Teaspoon Fresh Ground Black Pepper
- 1/2 Can Coconut Milk
Optional Garnishes
Ingredients
Optional Garnishes
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Instructions
- Wash and core the cauliflower, then coarsely chop. Set aside.
- Prepare onions, carrots, and garlic.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- Serve immediately with garnishes, or store covered in the refrigerator.
- 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.