“Cream” of Cauliflower Soup
by
Ingredients
- 2 cloves garlic, minced
- 1.5 cups cauliflower florets
- 8 ounces water (Preferably the cauliflower cooking liquid!)
- 1 tsp Himalayan pink salt or sea salt
- 1 tsp coconut oil (optional if sauteeing garlic)
Instructions
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Steam cauliflower florets until they are mushy to the touch. (Over cooking them is key!)
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Optional: Add garlic raw or saute until golden and fragrant.
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Add all ingredients into a blender. Blend until smooth.
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Serve immediately!
Recipe Notes
This velvety smooth "cream" of cauliflower soup is a delightful stand alone dinner option!
Use caution when blending the hot cauliflower. Do not fill your blender more than half way.
If you will be reheating the soup, I recommend cooking the garlic before blending!
Recipe by: Megan Gilmore