ginger + cauliflower soup


If you aren't a fan of cauliflower, this soup is still worth a try! John asked what I was cooking while I was making this and when I told him he said it sounded terrible. When it was done, I made him try it (he obviously trusts me a little too much) and he said it was "not bad."

The carrots and the ginger give it a slightly sweet flavor with a little bit of zing. If you like more zing...add more ginger!

And you definitely can't taste the cauliflower!

**This recipe is modified from Melissa Joulwan's Golden Cauliflower Soup.**

Ginger + Cauliflower Soup

// grain-free // gluten-free // dairy-free //


  • 1 large head cauliflower
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, peeled and minced
  • 2 cups beef broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup canned coconut milk


  1. Wash, core, and coarsely chop the cauliflower. Set aside.
  2. Melt coconut oil in a large, pot over medium-high heat. Add onions, carrots, and garlic. Stir with a spoon and cook until they’re soft and golden, about 5 minutes. Add the chopped cauliflower and ginger and cook until beginning to brown, about 5 minutes.
  3. Add the broth and water, bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes.
  4. Working in batches, transfer the cauliflower and some of the broth to a blender or food processor. Cover the top with a dish towel to protect yourself from splatters (or the lid if it will allow for steam to escape), and purée the cauliflower until smooth, adding more broth as needed.
  5. Pour the purée back into the pot and add the salt, pepper, and coconut milk. Stir to combine and heat through. Serve immediately or store covered in the refrigerator. To reheat, warm the soup over medium-low heat until heated through.
Martha Rosenstein, FNP