Easy, Creamy Cauliflower Soup (Paleo)
This quick and easy cauliflower soup is healthy, creamy and delicious. It’s a comfort food chowder that’s Paleo, vegan-friendly, vegetarian, low-carb and full of Vitamin C!
As I sit here writing this post, it is 41 degrees outside, I’m in fuzzy socks and comfy sweats, butter coffee in hand and I couldn’t be happier.
It is finally Fall here in Atlanta, and the amount of joy the cold weather fills my heart with is borderline ridiculous.
True, I’ve been pretending it’s Fall for a while now (as evidenced by the sheer amount of pumpkin-laced recipes I’ve been cooking up, like this pumpkin bolognese or this homemade pumpkin spice latte or this superfood pumpkin pie green smoothie).
But it’s been in the 80s down here, and I was on the edge of moving to Iceland forever just to have a cool breeze brush my skin. No, I’m not dramatic…not ever.
The point is. It’s finally cool outside and though I love the weather for the boots and sweaters it allows me to wear, and the burning red and orange trees that now line the sidewalks, this time of year is really my favorite for one big reason: SOUP!
Yes, soup weather is the best weather!
Hear me out: not only is soup comforting, satisfying and delicious, but it’s also one of the most effortless dishes to make (my soups tend to be of the dump-a-bunch-of-stuff-into-a-pot-and-walk-away milieu).
AND AND AND soup is one of the quickest and easiest ways to incorporate tons of vegetables into your diet, usually without even noticing that you’re eating a ton of vegetables. #winning
They’re kind of like green smoothies in that way–you’re consuming something that tastes incredible, all the while forgetting that you just downed 3-4 servings of produce in a single sitting.
So needless to say, when the weather starts to get cool, I start to make soup.
In fact, I usually make 2-3 big pots of soup every week during this time of year–they’re one of those meals that you spend 15 minutes making one day, and you’re fed for at least four more meals throughout the week.
Give a woman vegetables, and you feed her for a day. Teach a woman to make soup, and you feed her for a lifetime. Oh yeah!
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Why You Should Eat Cauliflower if You Have PCOS
So let me tell you about this soup, because it’s a game changer!
I’m constantly trying to find new ways to use cauliflower. Why?
For starters, one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C (Hint: this soup actually contains 100 percent of the recommended daily value in each serving!).
Chockfull of other important vitamins and minerals, cauliflower is also an amazing ingredient for women suffering from PCOS.
Not only does cauliflower support liver function (which helps you detox and metabolize your hormones properly)–the cruciferous vegetable also contains a compound called DIM, which naturally binds to estrogen and removes it from the body.
So cauliflower, and other cruciferous veggies like broccoli and cabbage, are powerful in treating estrogen dominance.
Related: Reverse PCOS Naturally with Food
Note, cruciferous veggies also boost your metabolism, so even if you don’t have a hormone imbalance, they’re still fantastic at helping with weight loss, and treating other PMS symptoms (source).
Is this Cauliflower Soup Vegan?
So if you make this recipe exactly as it’s listed below, the answer is no. This cauliflower soup is not vegan because it starts with ghee (and there’s an optional bacon garnish, which you could, of course, skip if you’re simply vegetarian).
But this cauliflower soup is Paleo and it is dairy-free.
Remember, ghee (although made from butter) does not contain lactose and casein, so it is dairy-free, making it a brilliant option for anyone with allergies, gut issues or vegetarian leanings (source).
On top of that, you could simply swap out the ghee for olive oil and this cauliflower soup would become vegan, and still taste nearly identical.
Of course, extra-virgin olive oil is really good for you, but the reason I recommend ghee in this recipe is because I think it adds a delicious earthiness to this soup, and makes it extra creamy.
Plus, ghee is super high in omega-3 fatty acids, CLA, butyrate (a short-chain fatty acid that can both prevent and decrease inflammation), and it’s incredibly nutrient-dense.
A single tablespoon contains 500 IU of vitamin A, more carotenes than carrots, and is chockfull of vitamin K2, vitamin D, and vitamin E.
Likewise, I make this cauliflower soup more like a chowder by adding a few yukon gold potatoes to the mix.
But, if you’d rather create a low-carb cauliflower soup you can absolutely leave out the potatoes and add an extra head of cauliflower.
Like all of my recipes here, they’re just a starting point, serving as inspiration that you can tweak to your personal taste or dietary preferences.
If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag the recipe #rootandrevel/@rootandrevel on Instagram.
- 2 tablespoons organic grass-fed ghee (I recommend 4th & Heart Original)
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon organic red pepper flakes
- 1 head organic cauliflower, cut into small florets
- 5 organic yukon gold potatoes, diced (skin on)
- 1 tablespoon organic white miso paste
- 1 can organic unsweetened coconut milk (I recommend Native Forest Simple)
- 3 cups bone broth
- Salt and pepper , to taste
- Optional garnish: fresh chopped sage and pastured, organic bacon bits (I recommend Pederson's Farms), white truffle oil
In a large dutch oven over medium-high heat, add ghee. Once melted, add onion and saute until soft and translucent, about 5 minutes. Add garlic and red pepper flakes and saute until aromatic, about 1-2 minutes.
Add cauliflower florets and diced potatoes and cook until browned and softened, about 10 minutes, stirring frequently. Add miso and stir until fragrant, about 1 minute. Add coconut milk and bone broth, stir until combined. Season with salt and pepper, to taste.
Reduce heat to low, cover and cook for 30 minutes, or until potatoes and cauliflower are fully softened.
Using an immersion blender (I recommend Cuisinart's), puree the mixture until smooth and creamy. If you like a chunkier chowder, you can leave a few larger pieces, but if you prefer something extra smooth, make sure you blend it thoroughly.
Garnish with freshly chopped sage and crispy bacon bits. Serve and enjoy!
If you'd like to make this a vegan soup, substitute olive oil for ghee and leave off the bacon garnish.
Photo Credit: Heidi Geldhauser
Photo Credit: Heidi Geldhauser
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