Wednesday, January 20, 2016

Cauliflower Soup

I made this the other night and it's delicious. This 60 degree weather we've been having calls for some nice warm soup. I know, we have it rough here.

1 large head of cauliflower (about 3 pounds)
1 tablespoon coconut oil
1 medium onion, diced
2 large carrots, peeled and diced
2 cloves garlic, minced
2 cups beef broth
1 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned coconut milk

Optional garnishes:
extra-virgin olive oil, ground nutmeg, minced parsley, chopped walnuts toasted, slivered almonds, ghee, minced dried dates, chopped pecans.

Wash and core cauliflower, then coarsely chop.
Heat a large pot over medium-high heat, add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir and cook until the onions are soft and golden, about 5 minutes. Add chopped cauliflower and cook 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 40 minutes.

Work in batches, or if you have a large enough blender or food processor, carefully pour everything into the blender and puree until smooth.

Pour the puree back into the pot, add salt, pepper, and coconut milk (enough to get the desired thickness you want). Stir to combine and cook over medium heat for 5 more minutes.

Recipe from Well Fed 2


  1. I love this soup! I've made it 3 times already. This last time I just used a bag of frozen steamed veggies and it worked great and made it even easier.

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