Another delicious pureed vegetable soup to add into the winter rotation – and it’s dairy-free to boot! The creaminess comes from canned coconut milk, which is rich in healthy fats, MCTs, and vitamins. Also, with only a handful of ingredients, and comes together in under 30 minutes, it’s a winner in my book.
SOUP DAY: WEEK 5 | CREAMY CAULIFLOWER SOUP
This is a really great recipe to use for a dinner party, it serves 6-8 people, is dairy-free, rich yet feels light, and it’s delicious. It can also be jazzed up to look like it came out of a restaurant. It’s all about reserving some crispy cauliflower at the end, and getting a good drizzle of olive oil as a topping.
Creamy Cauliflower Soup
Equipment
- medium soup pot
- small baking sheet
- immersion blender
Ingredients
- 2 pounds cauliflower, cut into bite-sized pieces (about 1 large head)
- drizzle of olive oil
- kosher salt and freshly ground pepper to taste
- 1 (13.5-ounce) can coconut milk
- 13.5 ounces water
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 375 °F. Place 1/3 cauliflower on a lined baking sheet, drizzle with olive oil, season with kosher salt and ground pepper. Roast until golden, 20-25 minutes.
- Meanwhile, begin the soup. Place remaining cauliflower in a pot. Add coconut milk, water (I fill the now-empty can of coconut milk up with water, pour that in the pot), ginger, and garlic powder, season with salt and pepper; stir to combine, bring to a simmer over medium-high heat. Simmer until the cauliflower is tender, about 20 minutes
- Once the roasted cauliflower is done, reserve a tiny amount for topping the soup, then add the rest to the pot. Remove pot from heat, and using an immersion blender to blend until smooth. Top with reserved cauliflower and serve. I also like to give it an extra drizzle of olive oil, just for fun.