My sister made this amazing soup for me last week, and I instantly fell in love with it. Why is it so special? It’s filling, easy to make, and it doesn’t feel like it’s ‘missing’ anything despite having no dairy or gluten. It’s also a great way to get more broth into your diet (if you’re not vegan/vegetarian). Oh and it’s delicious!
I recreated it tonight with a couple of tweaks, though I still think hers was better – kind of like how coffee always tastes nicer when someone else makes it for you 🙂
Thanks C for this amazing recipe!
Easy cauliflower soup – dairy, gluten and refined sugar free; vegan
Serves 4 to 6
- 1 – 2 tsp coconut oil
- 2 medium onions
- 3 – 4 cloves garlic
- 1 large head of cauliflower
- 1 large sweet potato (for SCD, omit or use butternut)
- 1 cup vegetable stock*/chicken stock/bone broth
- A handful of fresh coriander
- Garlic salt (optional)
- Salt and black pepper
“I let the ingredients fry while I chop the next thing. I think it makes a difference to the flavour to let it fry a while,” advises my sister.
– Chop the onion and add to a large pot with the coconut oil. Fry on medium-high heat.
– Chop the garlic and break the cauliflower into florets and add to the pot. If the pot becomes too dry, add more coconut oil or a splash of water.
– Add the cubed sweet potato and chopped coriander to the pot and season everything well with salt and black pepper, and garlic salt if desired.
– Pour in the stock/broth, then fill the pot with water and bring to a boil. Reduce heat, cover and simmer for 1 hour.
– Remove from heat, blend with a stick blender and serve.
It’s that simple! I say it serves four to six, but if I’m eating it, it probably serves two to three 😛
*Most shop-bought stocks aren’t suitable for those of us following healing diets. Make your own vegetable stock by simply reserving the cooking water when you boil veggies on the stove.