Nothing says fall and winter like soup. I really like a good vegetable soup, but sometimes the classic toss-a-bunch-of-veggies-in-a-pot-and-cook-them-for-forever gets old. And flavorless. But it’s so easy, right? That’s why we keep doing it. This cauliflower soup is a marvelous cure for that problem because it IS easy.

You DO toss a bunch of veggies in the crockpot and let them cook all day in a strong, nourishing broth. However, when you puree it with coconut milk and generously sprinkle it with bacon and parsley, a miracle happens.

Soup goes from ho-hum to awesome, and our fall and winter staple is saved.

 

Creamy Cauliflower & Carrot Soup -GAPS and Paleo

Slow Cooker Carrot-Cauliflower Soup with Coconut milk and Caramelized Onions

Course: Soup
Cuisine: GAPS, Gluten Free, Paleo, SCD
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6
Author: Cara Comini
Print

Ingredients

  • Two 1-pound bags frozen cauliflower or 1 head cauliflower, cut into florets
  • 2 carrots chopped
  • 1 onion chopped
  • 2-3 cloves garlic crushed
  • 3 cups beef or chicken stock
  • 1/2 cup coconut milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • For Garnish: Turkey or beef bacon crumbled Parsley, chopped

Instructions

  1. Toss the cauliflower, carrots, onion, garlic, and stock in a 2-quart slow cooker.
  2. Cook on low for 6 hours or on high for 4 hours.
  3. Add milk, salt, and pepper, then puree with a stick blender until smooth, adding more stock or water if needed to get desired consistency.
  4. Garnish generously with bacon and parsley.
  5. Optional step: If desired, saute onions, carrots, and garlic in a little coconut oil over medium high heat until onions are translucent before adding them all to the crockpot. This adds an extra depth of flavor!

 

Please follow and like us: