Cream of Cauliflower Soup

Cream of Cauliflower Soup

Cranberry Charmer Smoothie Reading Cream of Cauliflower Soup 1 minute Next Almond Spice Drizzle
From the Everyday Wholesome Soup book by Kim Wilson, this simple to prepare recipe is a great to unwind with on a long day with the comfort food of soup. You can relax and enjoy this comfortable food without the unhealthy aspects of traditional comfort foods.


2 Tbsp. oil/butter
1 onion, chopped
2 cloves garlic, crushed
4 cups water
½ large head cauliflower or 1 small head
4-5 carrots (about ½ lb.)
1 tsp. dried thyme
¾ tsp. curry powder
½ tsp. ground ginger
½ tsp. turmeric
¾ tsp. sea salt or less
1 Tbsp. dried parsley


1. Chop cauliflower and carrots. Saute onion and garlic in oil/butter. Add the rest of the ingredients (except for the parsley). Simmer until vegetables are quite tender (about ½ hour). Puree in blender or with hand/ immersion blender, then mix in parsley.
2. (Let soup cool down before blending in a blender.)
3. Optional: Thicken soup with the addition of your choice of flours: 5 Tbsp. sorghum flour, 4 Tbsp. brown rice flour, or 3 Tbsp. whole wheat flour. Mix with a bit of water or some of the soup broth, mix into soup and then simmer briefly.

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