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Cauliflower Soup
Sheila & Charlie Kerrian
Print Recipe
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Course
Soup
Cuisine
American
Servings
4
Equipment
4 quart pot
Large food processor
Ingredients
1
Tablespoon
avocado oil
1
cup
chopped celery, 1/4" pieces
1
cup
chopped carrots, 1/4" pieces
1/2
teaspoon
sea salt
1/2
teaspoon
garlic powder
1/2
teaspoon
onion powder
2
cups
vegetable broth
1
cup
whole milk
4
cups
roasted cauliflower
1/2
teaspoon
chopped green onion per serving for garnish
1/2
teaspoon
diced carrots per serving for garnish
pretzel bread bowls
Instructions
Use 4 quart pot.
Place avocado oil in pot on medium heat.
Add celery, 1 cup carrots, sea salt, garlic powder, and onion powder to pot.
Stir frequently and cook on medium heat until celery is translucent - about 10 minutes.
Add vegetable broth, stir, and bring to boil - about 5-6 minutes.
Add whole milk and simmer 10 more minutes.
Add roasted cauliflower and stir, reserving 1-2 florets per serving for garnish.
Heat through for 2-3 minutes.
Pour heated mixture into food processor and puree for 2-3 minutes until creamy.
Pour into bread bowls or soup bowls.
Garnish with green onion, diced carrots, and cauliflower florets and serve warm.
Notes
Add additional 20 minutes for prep if roasting cauliflower same day as making the soup.