Cream of Cauliflower Soup

Cream of Cauliflower Soup

Course: Soups, Vegetarian


  • 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


  • In a medium skillet, saute the onion in the coconut oil for approximately 5 minutes (do not let it turn brown).
  • Add the cauliflower, garlic, and potato and carrots and saute for 3 minutes.
  • Add the chicken bone broth, bay leaves, salt and pepper and bring to a boil.
  • Reduce heat and simmer for 8-10 minutes until the vegetables become tender.
  • Remove from heat and allow the mixture to cool for 5-10 minutes.
  • Place the mix in a food processor and puree until smooth.
  • Add the milk slowly, in 1/2 cup increments, until you reach a creamy consistency (you don't want it too watery).
  • Simmer the soup again, but do not boil. Add the cayenne pepper to taste, and serve hot.
  • Top with grated cheese
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