Last Updated on November 26, 2023 by Cathy
This ginger cauliflower soup is so creamy and comforting. It’s packed with flavor and gut-healing ingredients!
I know it’s summer and it’s warm outside but I’ve been eating a lot of different soups lately. I’ve been getting a lot of vegetables from my garden and making different vegetable soups. But I had some cauliflower I bought from the grocery store and wanted to make some soup from it.
I decided to make a creamy cauliflower soup without any cream. First, I don’t eat dairy, and second I avoid coconuts (coconut cream). I have a high food sensitivity to coconuts.
Even without the cream, this recipe is still creamy. Cauliflower is easy to break down when cooking because it’s low in fiber. This allowed the soup to become creamy.
Unfortunately, cauliflower loses its flavor when its been in the water for a long time. I wanted to keep the flavor of the cauliflower so I cooked it in two batches.
I also wanted a soup that would help with digestive issues and a leaky gut. So I added bone broth and ginger.
Bone broth and ginger are perfect for calming the digestive system. The first time I made this recipe I peeled the ginger root and chopped it into tiny pieces.
To peel ginger root use the back of a spoon instead of a vegetable peeler.
As I was eating the soup I kept biting into the ginger which I didn’t like. The next time I finely grated the peeled ginger root which turned out much better when eating it. I also added leeks and onions for a little flavor.
For the oil you can use coconut oil, olive oil, or your favorite animal fat, I used duck fat. You do need to keep duck fat refrigerated after opening but it doesn’t harden up like coconut oil so it’s easier to scoop out.
Enjoy!
Creamy Ginger Cauliflower Soup
Ingredients
- 1 head cauliflower
- ½ cup oil animal fat, coconut oil, olive oil
- 1 leek white part only
- 1 small yellow onion halved and sliced thin
- 1 teaspoon fresh ginger root pealed and shredded
- 3 cups chicken bone broth
- 2 cups water
- 1 tablespoon fresh parsley minced
Instructions
- Pull outer layers leaves of cauliflower and trim the stem off. Using a paring knife, cut the core of cauliflower out and set aside.
- Cut cauliflower head in half.
- Cut one half of the cauliflower head into 1/2 inch pieces and set aside.
- Heat 3 tablespoons of your favorite oil in large saucepan or pot on medium.
- Add leeks, onions, and salt. Cook until softened stirring frequently, 5-7 minutes.
- Stir in bone broth, water, ginger, and half of the cauliflower florets and bring to simmer.
- Reduce heat to medium-low and simmer for 15 minutes.
- Meanwhile, cut the other half of the cauliflower head into 1/2 inch pieces and set aside.
- After the 15 minutes is up stir in remaining cauliflower and cook until cauliflower is tender 15-20 minutes.
- Once the cauliflower is tender carefully pour it into a blender until it is two-thirds filled.
- Place a folded dishtowel on top of the blender to keep from getting burned.
- Pulse the blender a few times then blend the soup until smooth.
- Pour the pureed soup into a clean pan/pot and repeat step 12 until all the soup is pureed.
- Warm the pureed soup adding more water or bone broth if needed.
- Garnish with parsley.
You May Also Enjoy These Soup Recipes:
Dairy-Free Paleo Clam Chowder
Dairy-Free Sweet Potato Soup
Creamy Chicken “Zoodle” Soup
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Creamy Ginger Cauliflower Soup
