Golden Cauliflower Soup

Cauliflower 3


1 large head cauliflower, washed-cored-then coarsely chopped

1 tablespoon coconut oil

1 medium onion, diced

2 large carrots, peeled and diced

2 cloves garlic, peeled and smashed

2 cups beef broth (Pressure Cooker Bone Broth)

1 cup water

1 teaspoon salt

½ teaspoon black pepper

½ cup canned coconut milk


1 teaspoon minced fresh ginger

Olive Oil



1.)   Melt the coconut oil in med/large deep pot.  Once the oil is melted, add onions, carrots, and garlic.  Stirring with a wooden spoon until everything is soft and golden, about 5 minutes.

2.)   Pour in the broth, water and add ginger (optional) and bring to a boil.  Reduce heat to simmer and cook, covered, until the veggies are very soft and tender, about 45 minutes.

Cauliflower 1

3.)   Mix in the salt, pepper and coconut.

4.)   Puree the soup directly in the pot with an immersion blender, or transfer the soup in a batch to a blender and process until smooth.

Cauliflower 2

5.)   Serve immediately.

Optional Garnish: Extra virgin olive oil or nutmeg.

Note: I wouldn’t substitute chicken broth; it would make it taste more like gravy.

Yields: 8 Servings

Leave a Reply

Your email address will not be published.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