Dairy Free Creamy Cauliflower Soup

This is one of those go-to recipes that is SO incredibly easy and so incredibly satiating. If you're part of my coaching world or Online Studio, you know that one of my core nutrition principles is satiation. This particular recipe, creamy cauliflower soup, ticks the boxes because it is high in protein, fiber and water, it's filling, the texture is satisfying (texture and density are both factors to satiety) and the list goes on. Why do we really love cauliflower? For its ability to regulate the immune system and of course for its anti-inflammatory properties since we are all about anti inflammation around here. 

Let's get into how to make this delicacy. Also to note, any "recipe" I share is very much a "throw together" meaning there's not a lot of accuracy required and you're still going to end up with a really delicious result. 

Ingredients

• 1 head of of cauliflower
• A few pieces of garlic 
• 1 large onion (I love a sweet or yellow onion)
• Butter and/or extra virgin olive oil
• Sea Salt
• Pepper
• Vegetable bouillon base (I use the cubes and depending on the size of cauliflower, I'll use one or two)
• A bonus herb that when I have it - adds extra juge is rosemary. I would sautee this with olive oil before popping into the blender. Keep in mind simple is amazing and you can add almost anything after the fact to make it more of what you wish. 

Putting The Ingredients Together

1. Chop the cauliflower florets into relatively bite-sized pieces. You can either roast these in the oven until soft or boil them. I gently boil them in water until I can almost slice through them with a fork or knife. The point is just softening them to the point of being able to be blended in a blending machine. 
2. Sauté the onions and garlic in butter (or olive oil). I love the taste of butter and the fat component and so I use butter. I sprinkle salt and pepper on the garlic and onion as they sauté. 
3. Strain the cauliflower and add the softened cauliflower to the sautéed and seasoned onions and garlic. 
4. Add water overtop of these things, and add the vegetable bouillon cubes. 
5. Bring everything to a boil. 
6. Let cool down slightly
7. Put into a blender and blend until pureed and smooth! 

Serve It

• Reheat it and add a drizzle of olive oil on top
• Add anything else to this that might satisfy your palette. I love adding croutons or toasted bread. Bacon or seafood would be delish, too. 

Et voila! This is a recipe that takes little to no time or effort to make, and without measuring ingredients or having to pay close attention to what you're doing - it's always a win. 

Photo source the New York Times