I love chowder, cream of broccoli soup and anything-cheesy soup, but I always feel so guilty when I eat them. At some point, I discovered pureeing boiled cauliflower and using it as a broth played a delectable healthy twin to our evil butter and cheese bases. The first recipe I came up with still called for cheddar, milk and butter… just, not nearly as much as the original creamy recipes, and it still tasted great! As I tried more and more recipes, I had a thought to take all dairy completely out. Yikes! Don’t worry - it turned out delicious!
I discovered a recipe by Oh She Glows for a dairy free whipped cream a few months back, and absolutely fell in love. Before finding this recipe, I had never used coconut milk for… well, anything. Of course, this meant that I switched up my game, and I now always keep a can upside-down in my fridge and an extra can in my pantry. Another new love of mine is coconut oil, something I have been using for a few years now. And so… Cream of Cauliflower Coconut Soup was created in my kitchen.
First thing is first – clean and cut up your cauliflower. If it is organic and needs a good cleaning, go ahead and do your salt water bath. Cut it up into small florets, and put it in a small pan with ½ of your veggie broth and let it simmer away.
In the meantime, pull out your cast iron Dutch oven, and put you heat to medium high. If you don’t have a Dutch oven, any pan will do… I just love mine so much I use it for everything! Your coconut oil will be a thick white consistency, but when heated it will become clear again.
Let the coconut oil heat up a little more after it goes clear so it gets hot enough to brown the veggies. Now that your cauliflower is probably at a simmer, add a can of coconut milk and stir it all in. Keep it on your low heat and let the aroma of coconut fill your kitchen.
Chop up your onion, garlic, parsnips and carrots into small pieces about a ¼ inch think. Add it to the heated coconut oil and let the vegetables get brown. The root vegetables take much longer to soften up, so once the veggies start to soften, add the celery.
Let the vegetables brown for a bit and then add the remaining broth to the vegetables. Let them boil until the carrots and parsnips are soft, but not mushy.
Remove the cauliflower and broth from the heat. Add your salt, pepper, nutmeg and cardamom to the cauliflower and coconut milk mixture and blend. I used a stick blender to pureed the broth, but you can use any blender. Add the mixture to your simmering vegetables and add your corn. Turn it to low and stir it all together until it is all heated up.
Remove, and let the soup cool for about 5 minutes so that the broth thickens a bit.
Serve and enjoy!
- (1) head of cauliflower
- (2) parsnips
- (3) carrots
- (4) cloves of garlic
- (1) medium white onion
- (3) stalks of celery
- (1) bag of frozen corn
- (1) can of coconut milk
- 3 T coconut oil
- 32 oz. vegetable stock
- ½ T nutmeg
- 1 T cardamom
- Salt and pepper