Creamy Cauliflower Soup

cauliflower soupWant a delicious, heart warming soup for one of these cold winter nights?  Try this incredibly easy, filling soup for lunch or dinner.


1 large head of cauliflower
1 potato, peeled and diced
1 tablespoon coconut oil
1 onion, diced
2 large carrots, diced
6 fresh cloves garlic, smashed
2 cups vegetable broth
1 cup of water
1/2 teaspoon ground black pepper
1/2 cup milk
  • Wash and core the cauliflower, then coarsely chop. 
  • Heat a large, deep pot over medium-high heat, then add  coconut oil. When oil is melted, add onions, potatoes, carrots, and garlic. Stir with a spoon and cook until they’re soft and golden for about 5 minutes.
  • Add the chopped cauliflower and cook until beginning to brown.
  • Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 30-40 minutes.
  • Add in milk and pepper.  
  • Puree soup in a blender (if you use blender, make sure you do not completely close the top… want the hot air to escape.  MAKE sure to keep your hand on the lid or else you will have a huge mess) or with an immersion blender.

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