Cauliflower Soup - Only 5 Ingredients! (vegan & gluten free)

As soon as the cold weather sweeps in, my mom always asks, "Do you have a taste for cauliflower soup?"  Ah, yes please!

This soup is quick, easy, inexpensive (with only 5 ingredients), and packed with flavor.  I hope it will become a cold weather staple in your kitchen.

Serves 4
30 minutes

Ingredients
1 tablespoon unrefined coconut oil
1 small onion, roughly chopped
1 head cauliflower, chopped into 1 - 2" florets
3 small potatoes, chopped into 2" pieces (leave the skin on as that's where the majority of nutrients are!)
8 cups vegetable stock
salt & pepper to taste

Heat the oil in a large pot over medium heat.  Add the onion and sauté until translucent, about 3-5 minutes. 

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Once the onion is translucent, add the cauliflower florets.  Sauté about 3-5 minutes. 

 The potatoes are roughly chopped into 2" pieces.  If you want the soup to cook faster, cut the potatoes into smaller pieces. 

The potatoes are roughly chopped into 2" pieces.  If you want the soup to cook faster, cut the potatoes into smaller pieces. 

Next, add the vegetable stock and potatoes.  When the potatoes are fork tender, about 15 minutes, add the soup to a food processor or blender and puree. 

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Add salt & pepper to taste.  You can top the soup with fresh herbs (try parsley or chives), a fragrant olive oil, or try toasted pumpkin seeds. 

I like to leave the soup a little chunky - a few small chunks of potato help add texture and richness.  Enjoy! 

Will keep for 4 days in the frig, but unfortunately this soup does not freeze well. 

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