Creamy Cauliflower Soup

CREAMY CAULIFLOWER SOUP
(Fat Free Version provided with adjustments)

I LOVE this creamy cauliflower soup  – it is comforting, filling and so so tasty. The usual consistency of this soup is very thick and creamy. However, if you add more vegetable broth or less cauliflower it is ok, but it will be thinner. Either way, it is a recipe for the win. I usually double the recipe for my family and if this is all I am serving with a side of salad, my family will all take two servings. 

Serves 4 – 6 

INGREDIENTS

• 1 tsp avocado oil (optional) 
• 2 stalks celery, chopped 
• 1 small hanna sweet potato diced 
• 1 medium sized potato, diced (3 potatoes if omitting the coconut milk)
• 1 Onion, chopped
• 1 cup leeks, chopped 
• 7 cloves garlic, sliced 
• 1 tsp herbes de provence 
• ¼ tsp turmeric powder 
• ½ tsp nutmeg ground 
• ¼ tsp chipotle pepper 
•  1 tsp Veggie Pepper blend by Frontier Organics (or use ¼ tsp black pepper)
• 1 Large Head Cauliflower (chopped)*
• 1 whole lemon, juiced 
• ½ cup parsley, chopped 
• 2 cups  Healing Broth by Medical Medium (need 3 cups if you are choosing to omit oil and water saute the veggies and spices)
• 1 14oz  Can Coconut Milk (optional – if you are omitting the coconut milk, add in more 2 more potatoes)
• Salt to taste

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DIRECTIONS

1. For this first step, start it 20 minutes before you are doing step two. Firstly, the cauliflower needs to bake before you can put it into the soup. Use ½ tsp of avocado oil in your palm and massage it into the head of the cauliflower, with the turmeric, chipotle, nutmeg, Herbes de Provence. Then bake in the oven with parchment paper covering your baking tray, for 30 m at 400 F.
2. Secondly, use the remaining ½ tsp of avocado oil, onion, sweet potato,  garlic, potato(es), celery, salt and Veggie Pepper blend to a pot and sauté until the onions are softened. Then continue to add water to prevent sticking. In case you are choosing to be oil free, you can just saute everything in 1 cup water or an additional 1 cup healing broth for flavor. 
3. Once the cauliflower is ready, remove from the oven. Then chop and add to the saute mixture. Next, add 2 cups of healing broth and add enough filtered water to cover the veggies. Let it simmer for about 15 minutes. 
4. In case you are choosing to add the coconut milk, do so in this step. 
5. Finally, blend with an immersion blender until smooth. In case you don’t have an immersion blender, transfer to a blender jug in stages and blend until smooth then return to the pot.
6. Then adjust salt and pepper to taste. 
7. Serve with a squish of lemon juice and parsley to garnish. 

*Can use two small heads of cauliflower if you can’t find one large one. If you use less cauliflower the soup will be slightly thinner. 

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CREAMY CAULIFLOWER SOUP

Muneeza Ahmed

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Ingredients

  

1x2x3x

• 1 tsp avocado oil optional
• 2 stalks celery chopped
• 1 small hanna sweet potato diced
• 1 medium sized potato diced (3 potatoes if omitting the coconut milk)
• 1 Onion chopped
• 1 cup leeks chopped
• 7 cloves garlic sliced
• 1 tsp herbes de provence
• ¼ tsp turmeric powder
• ½ tsp nutmeg ground
• ¼ tsp chipotle pepper
• 1 tsp Veggie Pepper blend by Frontier Organics or use ¼ tsp black pepper
• 1 Large Head Cauliflower chopped*
• 1 whole lemon juiced
• ½ cup parsley chopped
• 2 cups Healing Broth by Medical Medium need 3 cups if you are choosing to omit oil and water saute the veggies and spices
• 1 14 oz Can Coconut Milk optional - if you are omitting the coconut milk, add in more 2 more potatoes
• Salt to taste

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Instructions

 

• For this first step, start it 20 minutes before you are doing step 2. The cauliflower needs to bake before you can put it into the soup. Use ½ tsp of avocado oil in your palm and massage it into the head of the cauliflower, with the turmeric, chipotle, nutmeg, Herbes de Provence. Bake in the oven with parchment paper covering your baking tray, for 30 m at 400 F.
• Use the remaining ½ tsp of avocado oil, onion, sweet potato, garlic, potato(es), celery, salt and Veggie Pepper blend to a pot and sauté until the onions are softened. Continue to add water to prevent sticking. If you are choosing to be oil free, you can just saute everything in 1 cup water or an additional 1 cup healing broth for flavor.
• Once the cauliflower is ready, remove from the oven. Chop and add to the saute mixture. Add 2 cups of healing broth and add enough filtered water to cover the veggies. Let it simmer for about 15 minutes.
• Add the coconut milk (if you are choosing to add this).
• Blend with an immersion blender until smooth. If you don’t have an immersion blender then transfer to a blender jug in stages and blend until smooth then return to the pot.
• Adjust salt and pepper to taste.
• Serve with a squish of lemon juice and parsley to garnish.
• *Can use two small heads of cauliflower if you can’t find one large one. If you use less cauliflower the soup will be slightly thinner.

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