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Cauliflower Soup

Servings 4 People
Author Ferra

Ingredients

  • 2 T extra virgin olive oil
  • 1 yellow onion
  • 2 cloves garlic
  • 3 ribs celery
  • ½ tsp fresh thyme
  • 1 tsp tapioca starch
  • 1 head cauliflower roasted
  • 32 oz chicken stock
  • 1 cup full fat coconut milk or almond milk
  • Salt & Pepper to taste

Instructions

  1. Pre heat oven to 425
  2. Chop the cauliflower into florets and roast in the oven at 425 until they start to brown. About 20-25 minutes
  3. In a large soup pot, sauté the onion in EVOO until it’s translucent, then add the celery and garlic and cook until the garlic becomes fragrant
  4. Sprinkle the tapioca starch over the onions, garlic, celery and stir it in
  5. Slowly stir in the chicken stock
  6. Add the roasted cauliflower to the pot and use an emersion blender until the soup is smooth
  7. Stir in the coconut milk
  8. Enjoy!