Creamy Ginger Cauliflower Soup
This cauliflower soup is so creamy and comforting. It’s packed with flavor and gut healing ingredients!
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.