Cauliflower Carrot Ginger Soup
this creamy, dairy free soup is filled with an array of refreshing flavors to satisfy both your taste buds and your tummy!
Ingredients
Soup
- 2 tbl coconut oil
- 1 each onion chopped. I used a red one which gave it a sweet flavor
- 2 cloves garlic minced
- 1 head cauliflower cored and chopped
- 1 bunch carrots chopped
- 1 inch organic fresh ginger peeled and grated
- 4 cups chicken (or vegetable) stock
- 1 can coconut cream
Brussels Toppings
- 6-8 heads Brussels sprouts thinly sliced
- 1 tbl extra virgin olive oil
- 1 pinch pink Himalayan salt
Apples topping
- 1 ea Apple cored, quartered and diced into small pieces
- 1 tbl extra virgin olive oil
- Salt and black pepper to taste
Instructions
Soup
- Saute over medium high heat (or in your InstaPot) the onion and garlic in the coconut oil till the onion is soft and starting to brown, about 5 minutes
- Add the cauliflower, ginger and carrots and cook for about 4 minutes
- Add the stock and simmer till veggies are soft. About 30 minutes. If you're using an InstaPot, seal and manual cook for 15 minutes
- Add the coconut cream and cook for about 3 minutes
- Put the soup into your high speed blender and blend till creamy. Reserve some of the liquid at first till you see how thick you want it.
- Pour into bowls, put the Brussels and Apple on top and enjoy!
Toppings
- For the Brussels: Heat the oven to 375 degrees F. Mixed the sliced Brussels sprouts with olive oil and salt on a baking pan or cookie sheet. Bake for 10 minutes till brown on the edges and crispy
- For the Apples: Heat the oil in a saute pan over medium high heat. Put in the apples and saute for about 5 minutes, till starting to brown. Season with salt & pepper
Tried this recipe?Let us know how it was!