This cauliflower soup recipe is a delicious, warming, creamy, comforting, and packed with nutrition. Instead of being reduced to a side dish or smaller part of a meal, this recipe puts cauliflower and all of its benefits at the center of the meal. The following cauliflower soup recipe is a perfect meal to have on the 21-Day Clean Program.
Cauliflower Soup Benefits
Some may underestimate the many good effects of cauliflower on our bodies. Whether it’s adding it to our smoothie bowls or making a pizza crust from it, cauliflower is so nutritious and adaptable. Just one serving provides 77% of our daily value of vitamin C, in addition to being a good source of other vitamins and minerals like vitamin K, protein, fiber, and more. The recipe below makes enough to serve 2-4 (depending on the serving sizes).
- 2 TB extra-virgin olive oil or coconut oil
- 1 large onion, peeled and sliced
- 3 cloves garlic, peeled and sliced
- 1 head of cauliflower
- sea salt to taste
- 1⁄2 cup white wine (optional)
- 1/2 cup of water (for baking)
- 6 cups homemade vegetable stock
- 4 fresh thyme sprigs (or 1 teaspoon dried)
- 1 cup non-dairy milk (almond or hemp)
- Place whole head of cauliflower in a baking dish.
- Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt.
- Add ½ cup water to the dish and bake uncovered at 350° for 1 ½ hours (or until a knife cuts through without resistance).
- Remove cauliflower from oven and allow to cool. Once it’s cool, chop into large pieces and set aside.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat and add onion and garlic, cooking until soft and translucent.
- Add cauliflower, stock, and all remaining ingredients to a pot.
- Simmer on stovetop until cauliflower is very soft, about 10 minutes, and use a handheld mixer or blender, blend until smooth.
- Transfer back to pot under low heat until ready to serve.
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