Start by roasting the cauliflower to help bring out its natural sweetness. Meanwhile, sauté onions and garlic until fragrant. Pour in your homemade veggie broth to keep this recipe vegan, or use homemade bone broth if you prefer. Add the roasted cauliflower and let the soup simmer.
Once all the flavors are married and the cauliflower is nice and tender, season the soup with lemon juice, black pepper, nutmeg, and red pepper flakes. Remove a few cauliflower florets to use as garnish before blending until smooth, or even blend the soup a bit to leave it chunkier if you prefer. Season with fresh parsley, the reserved cauliflower florets, and a drizzle of olive oil if you prefer, and dive in!
If you have leftovers, this soup will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for up to three months.
Tips:
- For more protein, you can add shredded chicken to the soup. Just add it to the soup after blending and warm it over low heat if you’re using leftover chicken from the fridge.
- You can garnish the soup with chopped green onions or chives instead of parsley.
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and Real Paleo Diet Fast and Easy.
Crispy Asian Cauliflower Bites
By Jennafer Ashley