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Creamy Cauliflower Soup (vegan, gluten free, dairy free, paleo, Whole30)

Creamy Cauliflower Soup (vegan, gluten free, dairy free, paleo, Whole30)

I love soup. Even when it's hot outside I like bowl of soup. My mom said when I was a little toddler I would request soup every day for lunch! I usually make broth based soups but sometimes I'm in the mood for something a little more rich. I've been wanting to make cauliflower soup for awhile but I wasn't sure I could achieve a rich, creamy result without using all of the milk, cream and sour cream that typically goes into cauliflower soup. I gave it a shot using just veggies, broth, fresh herbs and some coconut milk and it was delicious. Still light enough for summer, but nice and creamy. I used my immersion blender to partially puree the soup which helped to thicken it without the dairy. I served the soup with roasted chicken and it was a perfect dinner! 

Creamy Cauliflower Soup 

Ingredients:

1 large head of cauliflower, chopped 

2 carrots, diced

3 stalks of celery, diced

1 large yellow onion, diced

3 cloves of garlic, minced

5 cups of broth (or broth and water) 

1 cup of full fat coconut milk 

1/2 a lemon, juiced 

1-2 Tbs of coconut oil or ghee

1/2 tsp of dried thyme

1/2 tsp of herbs de Provence 

1/2 tsp of dried tarragon

1 Tbs of fresh tarragon, minced

3 Tbs of fresh parsley, chopped

3 Tbs of fresh chives, minced

sea salt and pepper to taste 

 

Directions:

Heat a large soup pot over medium heat. Add the oil or ghee, onion and garlic and saute for 5 minutes or until the onion is translucent. Add the carrots and celery and sauté another 5-10 minutes or until the carrots and celery are slightly softened. Add the cauliflower, dried seasoning, sea salt and pepper to taste and broth. Simmer for 30 minutes or until the vegetables are completely cooked. Add the coconut milk and lemon juice. Turn off the heat.

Using an immersion blender, blend the soup until it's slightly chunky or if you prefer, totally smooth. If you don't have an immersion blender you can puree about half of the soup in a regular blender and pour it back into the pot. Turn the heat back on and simmer for another 5-10 minutes. Adjust the salt and pepper to taste. Serve with a sprinkling of fresh parsley, chives and tarragon. 

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