NATALIE’S CREAMY CAULIFLOWER SOUP
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NATALIE’S CREAMY CAULIFLOWER SOUP
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| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time | Passive Time |
| 20-25minutes | 35minutes |
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Ingredients
- 1heaping tablespoon unrefined coconut oil
- 1large vidalia or sweet oniondiced
- 2 carrotspeeled and chopped
- 2 celery stalksdiced
- 1/4 cup gluten-free flour or spelt flour
- 4cups vegetable broth NO SALT
- 1cup non-dairy unsweetened milk*I like to use So Delicious unsweetened coconut* can substitute for milk of choice
- 1 head of cauliflowerroughly chopped
- 1 bay leaffresh if possible
- sea salt & pepperto taste
- 1can garbanzo beans (chickpeas)rinsed and towel dried *optional (for garnish)
- 1teaspoon extra virgin olive oilor @chosen foods extra virgin olive oil spray
- sprinkle cumin/paprika/sea salt & pepper
- fresh thyme*optional (for garnish)
- 1 bulb of garlicslice off end to expose garlic cloves *optional (for garnish)
Instructions
- Preheat oven to 400 degrees F. Place towel dried chickpeas and entire exposed garlic clove on a parchment lined large baking sheet. Spray with @chosenfoods extra virgin olive oil or drizzle 1 teaspoon of oil over both chickpeas and garlic. Sprinkle cumin, paprika, sea salt & pepper, to taste.
- Melt Coconut oil in a large stockpot over medium heat. Add garlic, onion, carrots, and celery. Cook, stirring occasionally until tender, about 3-4 minutes.
- While that is tenderizing, place baking sheet in oven and set timer for 15 minutes.
- Next, stir in roughly chopped cauliflower and bay leaf into soup. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. Add a little more flour if you would like the soup to be thicker consistency (more chowder like). Take off heat and leave lid on to soak in all of the flavours.
- When your timer beeps for the chickpeas, take the baking sheet out of oven, roll chickpeas around and place them back in for another 10-12 minutes keeping an eye on them so they don’t burn.
- Serve finished soup immediately, garnished with roasted chickpeas, garlic and fresh thyme, if desired.