Cauliflower Soup

This cauliflower soup recipe is a great solution for those who are looking for a meat-free meal that is not only hearty, but also packed with vitamins and nutrients. Serve this Paleo soup on a cold or rainy day as the main dish or as a side dish paired with mixed vegetables if you’d rather not use it as the main course. By replacing the chicken broth with vegetable stock, you can also make it vegetarian and vegan friendly.

If you enjoyed this Cauliflower Soup recipe, try our Broccoli Soup recipe next time! For more delicious Paleo soup recipes and other FREE Paleo recipes, visit the PaleoPlan recipe center.

Cauliflower Soup
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Cauliflower Soup

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 208

carbohydrate 19g

protein 7g

fat 13g

saturated fat 5g

cholesterol 15mg

sodium 795mg

potassium 829mg

fiber 7g

sugar 9g

Ingredients

  • 1 head(s) cauliflower separated into 1 inch pieces
  • 2 tablespoon(s) ghee or coconut oil
  • 1 medium onion(s) chopped
  • 1 medium garlic clove(s) chopped
  • 1/4 cup(s) almonds ground or cashews
  • 4 cup(s) chicken broth or chicken stock
  • 2 whole bay leaf(s)
  • 2 cup(s) almond milk, unsweetened or coconut milk
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste
  • 1/8 teaspoon(s) cayenne pepper to taste

Instructions

  1. In a medium skillet, saute the onion in the ghee for approximately 5 minutes (do not let it turn brown). Add the cauliflower, garlic, and almonds and saute for 3 minutes. Add the chicken bone broth, bay leaves, salt and pepper and bring to a boil. Reduce heat and simmer for 8-10 minutes until the vegetables become tender.
  2. Remove from heat and allow the mixture to cool for 5-10 minutes. Place the mix in a food processor and puree until smooth. Add the milk slowly, in 1/2 cup increments, until you reach a creamy consistency (you don't want it too watery).
  3. Simmer the soup again, but do not boil. Add the cayenne pepper to taste, and serve hot.