Cauliflower? Who eats that stuff, I mean really? Well, I really never ate cauliflower until a year ago. Since we eliminated processed foods and grains from our diet, cauliflower has become a mainstay at our house. In fact I frequently by 2 heads a week! Talk about a turn around.
Cauliflower really has to be one of the most versatile foods there is. You can use it as rice, mashed like potatoes, as a pizza crust, as an Alfredo sauce, roasted, raw. The recipes are endless, and so are the possibilities within a recipe like cauliflower soup.
If you like Loaded potato soup (talk about comforting and hearty), you are going to like this. I know, I know, it’s hard to believe, but really it is and depending what you add, it can be just as comforting and hearty. It can offer you the creaminess you’re looking for. For example, I decided to whip this up the other night as my little guy was recovering from some tummy troubles. I wanted something that would be creamy and easy on his tummy. Now, one wouldn’t normally think, a veggie soup would be where you’d go, but because you really cook down the cauliflower it actually is super easy on the tummy, not to mention tasty too.
Here’s what I used:
2 small heads of cauliflower
1 1/2 quarts of homemade chicken broth (you could use veggie if your vegetarian or vegan)
2 cloves of garlic minced
2 stalks of celery diced
1/2 diced onion
2 tablespoons of coconut oil
salt and pepper to taste
1 drop of doTerra Rosemary oil (you can purchase it here, contact me for more questions on doTerra or essential oils)
Here’s what you do:
In a large pot, melt the coconut oil, add and saute the onions and celery until the onions run clear. Break the cauliflower up into smaller pieces and add to pan. Add garlic (I like to add towards the end of the next step, because I think the flavor stands out more. For example I would add it when the cauliflower is just about tender enough after 15 minutes or so of cooking).Add broth and bring to a boil. Lower heat and let simmer until cauliflower is soft (15-20 minutes). Remove from heat and transfer in batches to blender to create creamy texture, or alternatively use an immersion blender (this makes it so much easier). Add salt and pepper to taste and a drop of Rosemary essential oil if you like for an added boost of flavor.
This time, we kept it simple, but sometimes I’ll add cheese(blue is my favorite), meatballs, bacon, or other leftover veggies to it. Such a fun way to eat your veggies, and the creaminess makes it such a nice base for other creations as well. Have fun experimenting with different items, and let me know what you try. And as always, may our kitchens (and medicine cabinets) become a little less processed one day at a time!