- 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)
Steam cauliflower florets until they are mushy to the touch. (Over cooking them is key!)
Optional: Add garlic raw or saute until golden and fragrant.
Add all ingredients into a blender. Blend until smooth.
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