Creamy Cauliflower Vegetable Soup (Vegetarian)


2 tbsp. olive oil
1 white onion
1 head of garlic
1 inch of fresh chopped ginger
1 tsp chopped rosemary
1 tsp oregano
1 head of cauliflower (I used cheddar cauliflower, regular works too)
1 1/2 cups roasted tomatoes (about 3 large tomatoes)
1 1/2 cups chopped brussel sprouts
1 cup grass fed whole milk
salt and pepper to taste
juice of half a lemon


Heat olive oil in a large soup pot and add onions, garlic, ginger, rosemary and oregano. Chop Cauliflower into bite size pieces and add to pot once onions are almost clear. Add brussel sprouts and sautee mixture on medium/high for a few minutes. Add roasted tomatoes and a dash of salt and pepper. Then, pour enough water in the pot to cover the vegetables. Cover the pot and let simmer on low/medium for about an hour.
Once the mixture has been allowed to simmer, turn off the heat and let cool for a few minutes. To blend, I used a hand blender, which is very convenient for making soups. If you don’t have a hand blender you can also use a regular blender or a food processor, but you should wait for the soup to fully cool before putting in a blender, especially if it’s plastic. Once the mixture is blended add the lemon juice, milk and salt and pepper to taste and blend again. Serve with a sprinkle of parmesan and a slice of sourdough or sprouted bread!


This is the perfect winter soup not only because of it’s hearty qualities, but because the garlic, lemon and ginger are great immune boosters to stave off the sickness of the season! I usually make a big pot of this soup so I can have leftovers to reheat for lunch or dinner. Enjoy!


Thursday, December 6, 2012 - 6:26pm


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