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.
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
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Toss the cauliflower, carrots, onion, garlic, and stock in a 2-quart slow cooker.
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Cook on low for 6 hours or on high for 4 hours.
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Add milk, salt, and pepper, then puree with a stick blender until smooth, adding more stock or water if needed to get desired consistency.
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Garnish generously with bacon and parsley.
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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!
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Linda
Delicious! Made this tonight for dinner and my kids loved it. I added fresh kale to the warm soup at the end. It added some nice color. This will br a favorite for us this fall and winter!
OH MY!!!!..what a delicious, satisfying soup. I can’t eat cereals, grains,eggs or processed meats, so this will be a wonderful start of my day. In fact, I won’t be able to wait to get up and have a bowl of this luscious soup! Thank you for this recipe!
So yummy!!! I didn’t sauté the veggies first; I just dumped everything into the slow cooker raw. Healthy and delicious, with a perfect texture that’s not too thin or thick. Wouldn’t change a thing about the recipe.
Thoughts on making this in a pressure cooker? 8 minutes?
thankyou for sharing