Another creamy soup without the cream or coconut cream, in this bowl of nutritious delight of a combination of lower and higher carb veggies, creating a good balance and fabulous tasting soup-weather must-make.
There are a few other cauliflower -based soups on this blogs, highlighted below which may appeal to you, each delicious and nourishing for a Paleo or low carb lifestyle: [Click on the links below, for the full recipe]
The aromatics of garlic and onion, slow-sautéed in ghee and cumin seeds, as well as the sweet potato in this soup, contribute to it’s taste and silky creaminess. The combination of cauliflower and sweet potatoes is an ideal Autumn/Winter combination with a slight twist, if you are prepared to try it out, which may be an acquired taste for some – the addition of apple cider vinegar or lemon juice or lime juice, to create a bit of acidity if you want it – this is entirely optional though and the soup without the vinegar or fresh lemon or lime juices, is just as amazing tasting.
Once cooked, blended for a minute or two, not too smooth, makes this a bowl of awesome tasting goodness that will be enjoyed by the entire family. Roasted sunflower seeds or pine nuts with chopped chives for the topping, rounds off this soup beautifully.
600g-800g combination of washed cauliflower florets, shredded cabbage, sweet potato and sliced leeks (cauliflower is the largest amount of the ingredients and 1 medium sized sweet potato is diced)
1 tblsp ghee, grass-fed butter or extra-virgin olive oil
1/2 – 1 tsp cumin seeds
1 onion, sliced
2 -3 cloves garlic, chopped
4 cups chicken OR vegetable stock (preservatives and sugar free) OR water
Himalayan or Sea Salt to taste
Freshly ground black (& red) pepper to taste
1 tblsp Raw apple cider vinegar OR lemon juice or Lime juice (optional)
- Heat the ghee or oil in a medium-sized soup pot on medium stove-top heat. Add in the cumin seeds and as they begin to sizzle, add in the sliced onions and leeks and saute until soft and translucent.
- Add in the garlic and allow to saute for a minute or two, stirring the mixture, allowing the fragrant garlic to combine with the onions.
- Add in the cauliflower, cabbage and sweet potato and mix with the onion mixture and allow to cook for 2-3 minutes.
- Now add in your stock or water and cover the pot with its’ lid, and cook for about 5 minutes until the soup begins to boil.
- Uncover the pot, reduce the stove-top heat to low and cook for about 20 minutes until the sweet potato is soft.
- Once the soup has cooked, use an immersion blender or carefully transfer the soup to a blend, and blend for a minute or so ensuring that the cauliflower is well blended.
- Return to the soup pot, add in the apple cider vinegar if using, and bring to a quick simmer for about two minutes for the vinegar to combine. Remove from the stove-top, season with salt to taste and a generous grinding of black pepper.
- Garnish with freshly chopped chives or parsley and roasted nuts and seeds of your choice and serve hot