This scrumptious and nourishing soup is dairy-free and compliant for paleo, keto, and Whole30.
INGREDIENTS
- 1 head cauliflower roughly chopped into pieces
- 3 Tbsp ghee or other cooking fat
- 1 medium yellow onion peeled and diced
- 4 cloves garlic peeled and minced
- 3 cups chicken bone broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 can full fat coconut milk
- 2 tsp fresh lemon juice
- 3 Tbsp nutritional yeast
- Sea salt and black pepper
- Toppings pictured: Sautéed cauliflower florets*, fresh herbs
DIRECTIONS
- In a large pot over medium heat, heat the ghee or oil. Add the onion and cook until soft, 3-5 minutes, then add in the garlic and cook until fragrant, 1 minute. Add in the cauliflower and sauté for 3-4 minutes, stirring. Then add in the broth, thyme, bay leaf and bring to a strong simmer. Cook until the cauliflower is very tender, about 15-20 minutes.
- When the vegetables are tender, remove the thyme and bay leaf and discard. Blend the soup with an immersion blender right in the pot; or, transfer to a blender in batches and blend until smooth.
- Stir in the coconut milk, lemon juice and nutritional yeast and reheat as needed. Taste and season with salt and black pepper to achieve desired flavor. Garnish with sautéed cauliflower* fresh thyme and serve immediately. Enjoy! Store leftover soup in a sealed container in the refrigerator for up to 4 days. You can also freeze the soup to keep it for longer – up to one month.
RECIPE AND IMAGE CREDIT: Michele Rosen of http://www.paleorunningmomma.com.
SERVES: 8
NUTRITIONAL CONTENT: Calories: 180kcal; Carbohydrates: 8g; Protein: 4g; Fat: 16g; Saturated Fat: 13g; Cholesterol: 14mg; Sodium: 29mg; Potassium: 402mg; Fiber: 2g; Sugar: 2g; Vitamin A: 18IU; Vitamin C: 37mg; Calcium: 32mg; Iron: 2mg
NOTES: “*Save about a cup of cauliflower florets and sauté in hot ghee or oil until softened while the soup cooks. Season as desired with sea salt and pepper.” – Michel Rosen