Coconut Cream of Cauliflower Soup

Cream of Cauliflower Soup


This creamy cauliflower soup comes with a couple finely chopped vegetables to give this otherwise plain looking soup a little texture and colour, along with the warm traditional flavourings of home.

Coconut Cream of Cauliflower Soup

Ingredients                             Makes: 6 servings
1 head cauliflower, trimmed of stalks and chopped
1 sweet onion, diced
3 garlic clove, finely diced
1 carrot, chopped into 1/4” to 1/2” pieces
1 celery stalk, chopped into 1/4” to 1/2” pieces
4 cups vegetable broth
2 Tbsp unsalted butter + 2 Tbsp unsalted butter
2 Tbsp brown rice flour -or- all-purpose flour
1/4 tsp thyme
1/4 tsp sea salt or to taste
black pepper to taste
1 cup coconut milk or 1 can of coconut milk
1/4 cup fresh parsley, chopped
2 to 3 Tbsp fresh dill, chopped (garnish)

Prepare vegetables. Cut the cauliflower heads off the stalks and clean, discarding the rest. Cut the cauliflower into 1” to 2” pieces. Place the cleaned cauliflower florets into a steamer and steam for about 5 to 7 minutes, or when the thick part of the cauliflower can be easily pierced with a fork. Remove the steaming basket from the pot and allow cauliflower to cool for 5 to 10 minutes.

Dice up a sweet onion and put aside in a small bowl. Finely dice the garlic and chop the celery and carrot and put all together in a medium bowl. Chop up parsley and put aside in its own bowl.

In a dutch oven or large soup pot, warm vegetable broth over medium heat, when it begins to boil, reduce to a low simmer and cover with a lid.

Sauté vegetables. In a skillet over medium-low heat (4 on dial of electric stove), melt a couple tablespoons of butter. Add the diced onion and cook for about 4 to 5 minutes or until onions have started to soften and turn translucent. Add the finely diced garlic and chopped carrots and celery and cook for another 5 to 6 minutes, stirring occasionally to prevent burning. The vegetables should not be fully cooked through but have softened. Transfer sautéed vegetable mixture to bowl and allow them to cool for about 5 minutes.

Thicken broth. In a medium sized bowl combine flour, sea salt, black pepper and thyme powder and mix to combine. In a small skillet melt two tablespoons of butter over low heat (3 on electric stove dial), then add flour mixture to the butter and stir to combine. Then add 1/4 cup of the soup broth to the pan and mix to combine with the flour mixture. When mixture is combined then add another 1/4 cup of soup broth and mix until combined. Repeat process a couple more times until 1 full cup of soup broth has been mixed into the flour mixture. The flour/broth mixture should be thick but smooth. Add this thickened mixture back into the large soup pot and mix until combined.

Finely chop vegetables. Place the cooled cauliflower in a food processor and gently chop up the cauliflower fine but not into a puree. Then add the sautéed vegetable mixture and gently chop vegetables to only reduce their size by half and no more. This soup is intended to have a little texture and the chopped carrot and celery also add some nice colour to this otherwise colourless soup. Add this finely chopped vegetable mixture to the warmed vegetable broth and stir to combine. Add chopped parsley and the coconut milk to the soup mixture and stir until combined.

Allow soup to simmer on low for about 15 minutes. Give the soup a final taste test and adjust seasonings to suit taste. Serve soup warm in bowls with a sprinkling of dried or fresh dill leaf for a garnish.

Recipe shared by: J. Marshall

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