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Cauliflower soup recipe

Cauliflower Soup Recipe


  • Author: Dr. Josh Axe
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

This cauliflower soup is super-simple to make and is hearty enough to work as a lunch all by itself, maybe accompanied by some crunchy bread.


Ingredients

Scale
  • 2 tablespoons coconut oil
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 head cauliflower, chopped into large pieces
  • ¼ cup Paleo flour (gluten-free)
  • sea salt and black pepper to taste
  • 4 cups low-sodium chicken bone broth (go with veggie broth if vegan)
  • 13.5 ounces coconut milk
  • 6 slices turkey bacon, cooked and diced (remove if vegan)
  • ½ cup fresh parsley, chopped

Instructions

  1. In a stock pot over medium high heat, melt coconut oil with garlic, onion, carrots and celery. Cook until tender.
  2. Blend cauliflower in a food processor until consistency of fine pieces is achieved. Add to stock pot until cooked through.
  3. Add in flour, salt and pepper to taste, and cook for another 5 minutes.
  4. Add in broth and coconut milk. Stir well. Bring mixture to a boil and then reduce heat and simmer for 20 minutes until desired consistency is achieved.
  5. While the soup is cooking, use a pan to cook the turkey bacon about 4 minutes per side at medium heat on the stovetop.
  6. Season to taste and garnish with bacon and fresh parsley.

Notes

You could even make this a vegan-friendly cauliflower soup recipe by eliminating the turkey bacon and using veggie broth instead of chicken.

  • Prep Time: 20 min
  • Cook Time: 30 min
  • Category: Soups, Side Dishes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 265
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 20.8g
  • Saturated Fat: 16.7g
  • Unsaturated Fat: 2.8g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 4.4g
  • Protein: 7.8g
  • Cholesterol: 12mg

Keywords: cauliflower soup recipe