Creamy Cauliflower Soup
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • 1 large head cauliflower, cut into florets
  • 2 Tbsp. olive oil
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • ½ medium yellow or white onion, diced
  • 3 cloves garlic, minced
  • 1 can coconut milk
  • 1 C chicken broth
  • dash onion powder
  • 1 tsp. salt (more to taste)
  • pepper to taste
  • FOR GARNISH (optional):
  • green onions
  • bacon bits
  • cheese
  1. In a large pot add olive oil and heat over medium high heat.
  2. Add the onions, carrots, celery and garlic.
  3. Cover with lid and let veggies steam until soft. (6-7 minutes)
  4. Place cauliflower florets in a sauce pan with a little water. Season with a dash of salt and pepper, cover with lid and let steam until easily pierced with a fork. (8-10 minutes)
  5. While all vegetables are cooking, cook bacon according to package directions (if not already cooked).
  6. Place canned coconut in blender and add all but 1 C cauliflower florets to your blender (I used a Vitamix). Blend until creamy.
  7. Pour mixture in the big soup pot with the carrots.
  8. Add the preserved cup of cauliflower florets to the pot along with the chicken broth, onion powder, salt and pepper.
  9. Stir to combine and serve topped with chopped bacon bits, sliced green onions, and cheese (if desired).
Recipe by Shanell For Real at