Growing up I loved cauliflower soup. Over the years I had stopped making cauliflower soup at home, because I believed it could not be prepared without the cheese and the milk.
Try this gluten free ,dairy free yet equally yummy version of my childhood favorite.
What is your child hood favorite? Do you have a healthier version of it?
If not: share the recipe and I can put together a healthier version for you 🙂
Cauliflower Soup
Serves 4-6
3 TBSP Coconut Oil
1 large yellow onion diced
2 cloves garlic minced
2 TBSP Fresh chopped cilantro
4 whole peppercorns
Sea salt
1 large head cauliflower- chopped (about 6 cups)
5 cups water or vegetable broth (I used water)
1 granny smith apple chopped
½ cup toasted hazelnuts or sunflower seeds chopped (I used hazelnuts)
- Heat 2 ½ TBSP oil in a 4 qt saucepan or pressure cooker, add onion and sauté for6-8 minutes, add garlic and sauté till onion changes color the edges begin to caramelize
- Add cilantro, cauliflower, peppercorns, sea salt,water or broth and cook in the pressure cooker for about 10 minutes or until tender, if cooking in a sauce pan, cover the pan and simmer for 25 minutes until the vegetables are tender.
- Blend cooled soup in a blender. Add more water if the soup is too thick.
- Cook the chopped apple in coconut oil till tender and slightly caramelized.
- Serve the soup with Chopped Nuts and Caramelized apples.
Would love to hear what you think?
