Cream of Cauliflower Soup

Cream of Cauliflower Soup

  • 1 head cauliflower ( separated into 1inch pieces.)
  • 2 tablespoons coconut oil
  • 1 medium onion (yellow chopped.)
  • 1 clove garlic (chopped)
  • 1 medium potato
  • 1 carrot
  • 4 cups chicken broth
  • 2 whole bay leaf
  • 2 cups almond milk (unsweetened or coconut milk.)
  • 2 oz cheddar cheese
  1. In a medium skillet, saute the onion in the coconut oil for approximately 5 minutes (do not let it turn brown).
  2. Add the cauliflower, garlic, and potato and carrots and saute for 3 minutes.
  3. Add the chicken bone broth, bay leaves, salt and pepper and bring to a boil.
  4. Reduce heat and simmer for 8-10 minutes until the vegetables become tender.
  5. Remove from heat and allow the mixture to cool for 5-10 minutes.
  6. Place the mix in a food processor and puree until smooth.
  7. Add the milk slowly, in 1/2 cup increments, until you reach a creamy consistency (you don’t want it too watery).
  8. Simmer the soup again, but do not boil. Add the cayenne pepper to taste, and serve hot.
  9. Top with grated cheese

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