Cauliflower Soup

By Aimee McNew
Yield 4 servings

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.

Ingredients:

• 1 head(s) cauliflower separated into 1 inch pieces
• 2 tablespoon(s) ghee or coconut oil
• 1 medium onion(s), yellow 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

Method:

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.