No meat, No wheat

Archive for the ‘easy soups’ Category

Cauliflower Soup or Puree

cauliflower soup

My daughter Emily created a thick, creamy, delicious soup using a humongous cauliflower. Boy was that good. Throughout the week, I enjoyed the leftovers, both as soup, and then, instead of using the leftovers as soup in a bowl, I stuffed the cold puree inside of a hollowed out baked potato topped with salsa and some chopped cilantro. It was so good that they next day, I stuffed the cauliflower puree into a hollowed out zucchini. Yum. Delicious inside yams, too. Can’t wait to make this easy dish again. So it’s easy to make, requires only a few simple ingredients, you can make this as thin or as thick as you want. Adding more almond or coconut milk, or any non-dairy milk you like will dilute it further, make it go further, and possibly change the texture and taste, but you do have that option, if you so desire. Betayavon! Enjoy!

cauliflower soup, add florets to pot


  • one large head of cauliflower, washed, checked, and cut or broken into florets, or frozen florets
  • one large onion, chopped
  • 3 Tablespoons olive oil
  • one box (32 ounces) organic veggie broth
  • 1/2 cup coconut milk
  • salt and pepper, to taste
  • dash of turmeric


cauliflower soup ingredients, chopping onion


  • Cutting board and sharp knife
  • Large pan, spoon for stirring
  • measuring cups and spoons
  • Food Processor

cauliflower, checking in colandar


cauliflower soup, sauteeing onion


 Chop onions and sauté them in the olive oil. When they begin to turn brown and soft, add the cauliflower. Stir frequently so the entire batch of florets cook and become softened. This step may take up to 15 minutes, depending on the amount of cauliflower you’re working with. We used a very large head, so it took time until it all began to soften. Next time I’d use a larger pot to give a larger heated surface.  Once it is soft enough to easily pierce with a fork, remove the pot from the heat and cool the vegetables.

cauliflower soup in food processor

Then add the veggies to the food processor with only the S blade in. Puree the cauliflower until it is thick and the mixture is all pureed.  Now add the puree back to the pot and add the coconut milk and the broth. Dilute using more or less liquids so that your soup will be as thick or thin as you prefer. You can also thin it with water, but that will yield a more watery consistency and less flavor than the broth and coconut milk. But it still works. Stir and adjust the seasonings as you desire. Heat mixture and enjoy as a soup, vegetable, or stuffed inside your other veggies or potatoes.

Cauliflower Puree stuffed inside zucchini


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