Servings: 3 Servings
Easy Cauliflower Soup
Creamy, delicious creamy cauliflower soup is quick and easy to prepare and light yet comforting!
Ingredients
- 2 Tbsp avocado oil
- 1 large yellow onion chopped
- 5 cloves garlic minced
- 1 large head cauliflower chopped into florets
- 1 cup unsweetened almond milk *
- 2 cups low-sodium chicken broth
- 1 tsp salt or to taste
- 3 strips bacon cooked and chopped for serving, optional
Instructions
- In a large pot, heat 2 tablespoons of avocado oil and add the onion. Sauté the onion until it is soft and browned, about 10 to 12 minutes.
- Add the garlic and sauté an additional 3 minutes.
- While the onion and garlic is sautéing, chop the cauliflower into florets and discard the green stems.
- Fill a large pot with a couple of inches of water and insert your steamer*
- Bring water to a boil, add the cauliflower florets and steam covered until the florets are soft when poked with a fork, about 6 to 8 minutes.
- Add the sautéed onion and garlic, steamed cauliflower, almond milk, vegetable broth and salt to a blender (all ingredients except for the bacon) and blend until completely smooth. The texture should come out pillowy, creamy and soft.
- If the soup is not already piping hot coming out of the blender, pour it back into the pot and gently heat to desired temperature, stirring frequently.
- If desired, chop 3 strips of bacon and cook them over medium heat until they crisp up. Serve soup with crisped bacon on top or skip the bacon to make this vegetarian.
Notes
*You can also use full-fat canned coconut milk, unsweetened oat milk, cashew milk, regular cow's milk, half & half, or heavy cream.
If you don’t have a steamer, simply put the cauliflower strait into the boiling water and strain it out using a colander when cauliflower is done cooking
Nutrition
Serving: 1Serving, Calories: 133kcal, Carbohydrates: 19g, Protein: 9g, Fat: 4g, Fiber: 6g, Sugar: 6g