I know that last week was the first week of Spring and we’re all excited about the warm weather headed our way. But it’s not that warm yet and that means it’s still soup season! I’m making it last as long as possible because hearty soups like this one are so easy, healthy and filling. Maybe I’ll start playing around with chilled soups soon, but for now I’m sticking to warming ones like this Dairy Free Cauliflower Soup (also gluten free and Paleo–if you make without the quinoa).
And here we go, a new soup for you to try!
Dairy Free Cauliflower Soup
Ingredients
- 2 heads of cauliflower, roughly chopped
- 1 red onion, roughly chopped
- 1 box light vegetable broth (4 cups)
- 1 can light coconut milk
- 1 cup quinoa
- 1 cup shiitake mushrooms
- 1 tablespoon ghee
- 1 tablespoon avocado oil
- Dash of rosemary
- Salt
- Pepper
- Onion Salt
What to do:
In a large pot, place 2 heads of chopped cauliflower, chopped red onion and vegetable broth and heat on medium. Allow this to cook down for about 10 minutes, then add in the coconut milk, a touch of salt and pepper, and a dash of rosemary and cook for another 10 minutes or until the cauliflower is soft. Stir occasionally.
While this is cooking, start on your mushrooms. Heat the ghee and avocado oil in a medium pan. Once hot, add in the chopped mushrooms and continue to toss around to avoid burning. Cook until the mushrooms have a nice little crisp to them, then place in a bowl and set aside as you work on the quinoa and finish up your soup.
Make 1 cup of quinoa according the box/bag directions (this should take about 15 minutes to cook).
Take the ingredients from your soup pot and transfer to a high powered blender (like a Vitamix) or you can use an immersion blender. Blend to your liking. If you prefer a chunkier soup, only pulse for a couple of seconds. For a creamier soup, blend until smooth. This should take about 30-60 seconds. Place the soup back in the soup pot and place on simmer if you need more time for your quinoa to finish. At this point, taste the soup and add additional salt and pepper as needed.
Once the quinoa is ready, it’s time to serve it up. Take soup bowls and fill half with quinoa, half with the cauliflower soup and top with the crisped mushrooms. Sprinkle onion salt over the top as your final touch.
Enjoy!
