It has been snowing in Boulder since the morning. I was hoping that spring would be here soon, but Nope! Looks like today soup weather is the best weather!
I’m staying home, and I decided to make this wonderful cream of cauliflower soup.
The soup is quick and easy, creamy and delicious. Cauliflower is one of my favorite vegetables, low in carb and full of nutrients.
Making soups is my specialty. It is definitely a comfort food for me, and I have great memories of making soups from my childhood. Soups are choke-full of nutrients and the easiest ways to incorporate tons of vegetables into your diet. Even children will eat it!
I usually make at least 2-3 big pots of soup every week during the fall and wintertime.
What I love about Cauliflower is that it is high in nutrients (it contains almost every mineral and vitamin that you need!), and low in carbs but still gives a creamy and thick texture to this soup once blended.
It can be an excellent alternative for grains and legumes if you can’t eat them, or if you want to lose weight. You can make cauliflower rice, hummus, tortillas, mash, mac and cheese and even a pizza crust with it!
To make cauliflower soup creamy?
I used cashews instead of dairy because a lot of people are sensitive to eating dairy (but you can use heavy cream if you are not!). Cashews add creamy and velvety results to the texture of the soup.
The saltiness and crispiness of bacon complement the creamy soup base beautifully. I used turkey bacon for a healthier version, and it is nitrate-free, pasture-raised bacon, which I highly recommend. If you love your bacon use a slice of regular bacon but make sure that it is organic and nitrate-free too.
For the broth, I recommend nutrient-rich bone broth when you make any kind of soup to make it even more healing and nourishing, but regular chicken broth can also work. You can find this kind of broth at any health food store…
If you want to try to make another delicious soup try this Polish Chicken Soup!
Did you make this recipe?
- 1 cauliflower Large head
- 1 onion
- 5 celery stalks
- 4 garlic cloves
- 1 veggie broth or chicken stock
- 2 tbsp olive oil
- 1 cup full fat coconut milk
- 1 cup cashews
- 1 tbsp onion powder
- 1 tbsp basil
- 1/2 tbsp black pepper
- 1/4 tsp nutmeg
- 1/2 lemon juice
- Chives for garnish
- 6 strips turkey bacon for garnish
- Wash all the veggies and chop them
- Pressure cooker method:
Sautee onion and garlic until brown. Add all the ingredients to the pot beside chives and bacon. If you need more liquid, you can add more water or stock. Set the pressure cooker for 30 minutes.After when the soup is done cool it down. Blend in the blender or use a hand blender.Serve with bacon and chopped chives.
- Stove method:Sautee onion and garlic until brown. Add all the ingredients to the pot beside chives and bacon. If you need more liquid, you can add more water or stock. Bring in to boil then reduce the heat to medium-low. Cook for 2 hours.After when the soup is done cool it down. Blend in the blender or use a hand blender.Serve with bacon and chopped chives.