Creamy Cauliflower Soup

Creamy Cauliflower Soup


2 heads of cauliflower, chopped

1 medium onion, diced

2 stalks of celery, diced

1 red potato, chopped

3 garlic cloves, crushed

5 sprigs of thyme

2 bay leaves

1 tbsp turmeric

1 tsp salt

1/4 tsp ground pepper

3 tbsp coconut oil

1 14oz can of coconut milk

5-6 cups of vegetable stock

Garnish: Lightly toasted scallions


Add coconut oil to a large pot on medium heat, and add onions and salt.

Saute for 3-4 minutes until translucent but not brown.

Add potatoes and celery. Mix thoroughly to coat all vegetables with coconut oil for 5 min.

Add cauliflower and crushed garlic and mix thoroughly.

Add black pepper, thyme, bay leaves, and vegetable stock. Mix well and bring to a boil.

Lower heat to a simmer, About medium heat. Add turmeric.

Let cook for about 20 min until the cauliflower is tender.

Remove thyme sprigs and bay leaves.

Pour soup into a blender and puree.

Pour soup back into the pot, add 1 can of coconut milk on low heat.

Mix slowly until the body of the soup is transformed into a golden creamy texture. Enjoy!



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