This Creamy Cauliflower Soup recipe is hearty, healthy, and delicious.
Made with organic cauliflower, onion, and garlic, it’s packed with nutritious vegetables and dairy-free coconut milk.
Cauliflower is one of my favorite vegetables for it’s many healthy food choices. In addition to being low in carbohydrates, cauliflower is rich in vitamins C, K, B6, folate, potassium and manganese, and is an excellent source of fiber.
Cauliflower is also a member of the cruciferous family of vegetables, a group of vegetables that contain glucosinolates, or sulfur containing compounds that support detoxification.
This creamy pureed soup recipe is the perfect comfort food to serve as the temperature begins to fall. I especially love the added flavorful toppings and crunchy texture they bring to this beautifully crafted soup.
Serve alone or with a salad for a complete meal.
- 1 head cauliflower, roughly chopped into pieces (organic)
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, diced (organic)
- 5 garlic cloves, minced
- 3 cups chicken broth (organic and gluten-free)
- 3 sprigs fresh thyme, tied together
- 1 jar full fat coconut milk
- Sea or pink salt
- Cracked black pepper
- Sauteed Cauliflower
- Sea salt
- Cracked pepper
- Fresh thyme
- Extra virgin olive oil drizzle
In a large pot over medium heat, add olive oil. Add onion and cook until translucent, about 5 minutes. Add garlic and cook another minute. Add in cauliflower and cook for 4 minutes, stirring. Pour in broth then add thyme and bring to a simmer. Cook until cauliflower is tender. Remove thyme and discard. Blend the soup with an immersion blender. Stir in coconut milk and add salt and pepper to taste. Add toppings and enjoy while warm.