It’s Almost Soup Season: Creamy, Dairy-free Cauliflower Soup, 2 ways

Normally I wouldn’t start on my soup craze until September, but I turned up with a bad cold this rainy Monday morning, and there’s nothin
g better. Luckily I tried out (and tweaked to perfection) this lovely Cauliflower Soup Recipe. I can’t wait to post a picture of what it looks like with It's Almost Soup Season: Creamy, Dairy-free Cauliflower Soup, 2 waysthe curry powder in it! Cauliflower is such a superstar in the kitchen– from bread to pizzas, to rice to mash, and soup too! Versatility is key for me. Check out the simple recipe below, adapted from Paleo Leap and look for my DIY video later this week for the incredible Bacon-Wrapped Dates in the corner of my Cauliflower Soup photo!

Creamy, Dairy-free Cauliflower Soup, 2 Ways (8 servings, easily doubled)

1 head cauliflower
1 cup of light coconut milk ( I like the Trader Joe’s brand with no sugar or additives)
3 cups of chicken stock (or vegetable stock for a vegan soup, chicken has more flavor and homemade is always best)
3 garlic cloves, minced
1 small yellow onion, chopped
1 bay leaf
1 Tb thyme
cooking fat
GENEROUS salt and black pepper

*Garnish with crumbled bacon (pictured with cheddar cheese because I had bacon wrapped dates! yum!)

for 2nd way: add 2 Tb. Curry Powder, 2 Tb turmeric, and Cilantro garnish at the end! 

  1. Preheat Oven to 425 degrees; Combine chopped onion, garlic, and cauliflower head onto a sheet pan and bake roast for 30 minutes
  2. Move your roasted mixture to a large pot and add chicken stock and herbs. Let this mixture come to a boil and simmer for 20 minutes.
  3. After flavors are incorporated through simmer, turn heat off, remove bay leaf,  and use hand-held mixer/ emulsifier (or move to a blender/processor) to blend into a creamy consistency
  4. Once all your cauliflower is broken down, stir in your coconut milk, and then you can add spices (salt and pepper to taste).
    * if you choose to make it the 2nd way with curry powder and turmeric, your soup will be a bright golden color, garnish with cilantro.
  5. I like to serve in large bowls with crumbled bacon as a garnish. I’m not dairy-intolerant, I eat low lactose, so I also enjoy this soup with aged cheddar shredded on top, which has a very low lactose content.

This is also a great soup to enjoy with my grain-free bread

Comments

  1. I have everything I need (well, almond instead of coconut milk) to make this! I’ll add cheese on the family’s bowls and serve with garlic bread. Hmmm, what’s a good sub for garlic bread for me?

    • Erin, the last time I made this, I had a few bacon wrapped dates with mine. I think I’ll do that once this week, and then also do the curry version with green onion and cilantro on top and a green salad with broccoli, onions and raisins on the side

Leave a Reply

Your email address will not be published. Required fields are marked *