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 Crockpot Cauliflower Soup

Servings: 4 servings
Calories: 216 kcal
Adapted from the genius cookbook, Well Fed 2
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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 always have chicken stock on hand with this easy stock here
  • 1/2 cup coconut milk find coconut milk here
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

For Garnish: Turkey or beef bacon, crumbled Parsley, chopped

    Instructions


    Nutrition Facts
    Creamy Crockpot Cauliflower Soup
    Amount Per Serving (1 serving)
    Calories 216 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 7g35%
    Cholesterol 5mg2%
    Sodium 933mg39%
    Potassium 1083mg31%
    Carbohydrates 25g8%
    Fiber 6g24%
    Sugar 10g11%
    Protein 10g20%
    Vitamin A 5095IU102%
    Vitamin C 114.8mg139%
    Calcium 79mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Other delicious dairy-free soups:

    Creamy Cauliflower & Carrot Soup -GAPS and Paleo