Gluten-free,Paleo, Whole30, Dairy-free (optional)
Cozy up to this hearty and nutrient-rich, broth-based cauliflower soup and you'll be making this recipe more than once, guaranteed! Years ago, I made the switch from cream-based soups to broth-based soups, and I've never looked back. This is because traditional, pasteurized dairy caused me years of digestive discomfort, due to the extreme heating of the enzymes during the pasteurization process. I do much better with raw dairy, given that it's a living, unprocessed food that is far more gut friendly.
Read more about raw dairy vs pasteurized dairy HERE.
RECIPE
Serves 4
Ingredients
Roasted Cauliflower Soup
1 head cauliflower, large
1Tbsp avocado oil
1 tsp garlic powder
1 Tbsp ghee, grass-fed
1 yellow onion, chopped
3 cloves garlic, chopped
1/2 tsp fine salt
1/4 tsp pepper
sprinkle red pepper flakes
2 C water
2 C chicken broth, organic
1 C grated raw cheddar cheese (omit if strict Paleo, Whole30, or DF)
Toppings
2-3 slices cooked bacon, chopped
grated raw cheddar cheese (omit if strict Paleo, Whole30, or DF)
microgreens (sprinkle)
2 green onions, thinly sliced
sprinkle red pepper flakes
Equipment
baking sheet, parchment paper
large skillet
handheld blender or regular blender
Method
Preheat oven to 425 deg.
Line a baking sheet with parchment paper. Chop the head of cauliflower into florets. Mix in a bowl with avocado oil, garlic powder, and salt and spread evenly onto the baking pan. Bake for 30 min.
While the cauliflower is roasting, put the bacon on to cook if you plan to use it as a topping. Chop the onion and garlic.
Heat a large skillet on medium heat and add ghee. Add onion and sauce until translucent, about 5 min. Add garlic and sauté another 1-2 min.
Add water, chicken broth, salt, pepper, and red pepper flakes. Bring to a simmer and cook 5 min. Add roasted cauliflower.
Using a handheld blender, carefully blend the soup until the desired consistency is reached. I like mine mostly smooth with a few chunks. *If you don't have a handheld blender, you can pour the mixture into a blender. You may want to do this a little at a time to avoid making a huge mess.
Once you are satisfied with the consistency, your soup is almost ready to go. If you are adding cheese, go ahead and add the 1 C grated cheese, and stir to melt. Be sure to top it off with whatever yummies you have on hand. I like to serve it with chopped bacon, green onion, grated cheddar cheese, and microgreens.
NOTES:
Leftover soup will be good in the fridge for up to 5 days. This makes a great make-ahead meal for lunches during the work week.
If you would like additional tips on eating easy and healthy, please reach out!
You can contact me HERE.
If you make this recipe, I would love to see it! Please tag me on Insta @wholetosoulnutrition
In good health and food freedom,
Alyssa
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