Creamy Cauliflower Soup
Mary Vance, NC
An easy, healthy, can-be-made-vegan, creamy comforting soup.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
- 1 leek, sliced or 1/2 yellow onion, chopped
- 1 tbsp olive oil or butter
- 1-2 carrots, sliced
- 1 head cauliflower, sliced into florets
- 1-2 cups broth (chicken or veggie)
- 1/2 - 1 cup coconut milk
- sea salt to taste
- black pepper to taste (about 1/8 tsp)
- 1 tsp other spices you like curry, garlic powder, thyme, cilantro
- pinch of cayenne for a kick
Chop and prep everything.
Heat olive oil in soup pot over medium-high heat til it shimmers.
Add chopped leek or onion and let it soften about 10 minutes.
Add carrots and cauliflower and a splash of broth to prevent sticking if needed. Let cauliflower brown a bit.
Add about 2 cups broth; bring to a low simmer; let simmer until all veggies are soft (can be easily pierced with a fork). Stir periodically.
Add ½ cup coconut milk to start (can add more later).
Add seasonings to taste: needs sea salt and pepper for sure. I added the spice blend (about 1 tsp) plus a dash of curry, which gave it a yellow color.
Blend everything with immersion blender until smooth. Taste to correct seasonings. If using a regular blender, blend in batches and be careful that the lid doesn't pop off from the heat.
You can add more broth and/or coconut milk at this point to achieve desired thickness.
Top with avocado if you want. A nice touch.
Keyword paleo, vegan, soup