Creamy cauliflower soup

This creamy cauliflower soup is the perfect entrée or light dinner as the nights get colder, being easy to make and warming to the soul.

Serves: 4
Ingredients: 7
Serving size: 571 g
Total calories: 173
Protein: 3.99 g
Fat: 11.43 g
Carbohydrates: 16.91 g
Fibre: 4.1 g


  • 2 tbsp pastured ghee, butter or coconut oil
  • 2 cloves garlic, finely chopped
  • 1 small brown onion, finely diced
  • 1 medium turnip, finely chopped
  • 1 medium head cauliflower, chopped
  • 6 cups vegetable stock
  • ¼ cup coconut cream


  1. Heat the oil in a medium saucepan over medium heat and sauté the garlic and onion until softened.
  2. Add the cauliflower and turnip and cook, stirring for 2 minutes.
  3. Add the vegetable stock, turn down the heat and simmer until all vegetables are soft.
  4. Use a stick blender to blend the soup into a puree. Stir in the coconut cream and serve.
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