Wednesday, February 3, 2016

Day 27 / Cauliflower & Carrot Soup

I love a good creamy soup. This recipe is also extremely easy. I didn't have beef broth, but my roommates made chicken broth from the roasted chicken I did a few days ago. I think it really enhanced the flavor of the soup!

Golden Cauliflower Soup (from Whole30 Recipes Instagram)
Serves 6-8 | Prep 10 min | 1 hour


  • 1 large head cauliflower (about 3 pounds)
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 2 large carrots, peeled and diced
  • 2 cloves garlic, peeled and smashed
  • 2 cups Whole30 compliant beef broth (like I said, I used chicken broth)
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup canned coconut milk

optional garnishes:

  • extra-virgin olive oil + ground nutmeg
  • minced parsley + chopped walnuts
  • toasted, slivered almonds + ghee
  • minced dried dates + chopped pecans

I used olive oil and toasted pine nuts as a garnish.


  • Wash and core the cauliflower, then coarsely chop.
  • Heat a large pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir and cook until they’re soft and golden, about 5 minutes. Add the chopped cauliflower and cook 5 minutes.
  • Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes.
  • Working in batches, carefully transfer the cauliflower and some of the broth to a blender or food processor (or use an immersion blender right in the pot) and purée the cauliflower until smooth, adding more broth as necessary.
  • Pour the purée back into the soup pot and add the salt, pepper, and coconut milk. Stir to combine; cook over medium 5 minutes. Serve immediately with garnishes or store covered in the refrigerator up to 6 days.

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