Our Paleo Family

Cauliflower Soup (Paleo, Whole30, AIP option)

Does it look like this in your neck of the woods? We don’t have quite that much snow here today, but it is  flaking out there and it is starting to feel like winter just won’t quit. Therefore: soup! This cauliflower soup is extremely flavorful, full of vegetables and super gut healing with all that amazing bone broth! Best of all, it’s delicious! And this is coming from a cauliflower hater, who mothers two little cauliflower haters and is married to a big cauliflower hater. We are opening our minds and our palates!

Even if you don’t absolutely adore cauliflower, give this recipe a try. I think you’ll love it!


Cauliflower Soup (Paleo, Whole30)
Print Recipe
Warm, hearty, full of vegetables and delicious! What more could you ask for?
Servings
6-8 servings
Servings
6-8 servings
Cauliflower Soup (Paleo, Whole30)
Print Recipe
Warm, hearty, full of vegetables and delicious! What more could you ask for?
Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
  1. Begin by cooking your cauliflower. If you have an Instant Pot, simply clean the cauliflower, removing stem and leaves. Chop into medium-sized chunks. Place in Instant Pot, add 1 cup of broth, seal pot and cook on high pressure for 12 minutes.
  2. If you don't have an instant pot, cut cauliflower into smaller chunks (just to speed up the process). Add one cup of broth to a large enough pot to hold all the cauliflower. Bring up to a boil, then reduce to a simmer, cover and continue to simmer until cauliflower is completely cooked. You should be able to pierce it with the tip of a knife and meet no resistance.
  3. Whichever method you used to cook your cauliflower, once it is done, pour the whole contents, including the broth, into a blender or food processor.
  4. Process until completely smooth.
  5. While the cauliflower is cooking, prepare the rest of your soup: To a large stock pot over medium high heat, add your oil. Chop all onion, carrots and celery into about 1/4 inch dice. Add to the oil, sprinkle on the salt and pepper.
  6. Cook until veggies are slightly browned. This should take 10-12 minutes. This picture came from a batch with multi-colored carrots.
  7. Once the veggies are caramelized, add two cups of broth and deglaze your pan. Add coconut aminos and stir well. Whenever your cauliflower is cooked and blended, add that to this broth and vegetable mix.
  8. Now all you need to do is adjust for thickness and seasoning. Add more salt and/or pepper to your taste. Add more broth to achieve the thickness/thinness you prefer in your soup. I usually add between 4 and 5 cups of broth, but this depends on how big your cauliflower is. Seasoning depends on how salty your broth was so be careful with the early additions of salt.
  9. Right before serving, stir in the coconut milk. What I did here was take a sharp knife and simply cut the contents of my can of coconut milk in half so that I could scoop out mostly cream and then get a little of the water as well.
  10. If desired, brown some sausage and serve that over top. This is the way my meat-eating family most likes to enjoy this soup. Alternative toppings are toasted nuts or pumpkin seeds.
  11. Enjoy! This soup is delicious leftover! You may need to thin it a little with additional broth when eating leftover.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *