A creamy cauliflower soup without the cream? If you’re sensitive to dairy or if you just want to try something new, we think you’ll love blending cauliflower and bone broth for an ultra-satisfying soup. Serve as is or make it fancy with garnishes, it’s delicious either way!
Prep Time: 5 minutes
Cooking Time: 20 minutes
4 tablespoons of ghee or butter
1 yellow onion, peeled and chopped
3 cloves garlic, peeled and sliced
2 teaspoons sea salt
½ teaspoon black pepper
4 cups of cauliflower florets
3 cups chicken or beef bone broth
Dried red pepper flakes
Crumbled raw cauliflower
Add ghee or butter to a large stock pot and place on the stove set to medium-low heat.
If serving with sautéed shallot, peel and slice a shallot and sauté until soft and browned in the ghee or butter and set aside.
Add chopped onion and garlic to the same pot and toss with ghee or butter, sea salt and black pepper.
Sauté until the onion begin to soften, about 5 minutes.
Add the cauliflower florets (reserving a few florets to use as an optional garnish) and bone broth, cover with a lid, and simmer until everything is soft, about 15 minutes.
Remove from the heat and transfer to a blender.
Blend on high until everything is creamy.
Serve with sautéed shallot, fresh thyme, dried red pepper flakes and crumbled raw cauliflower.
Store any leftovers in a glass container in the fridge for 3-5 days.
Nutrition includes all garnishes
Net Carbs: 5