Cauliflower Soup: dairy free, gluten free and egg free

soup | March 3, 2016 | By

cauliflower soup
Creamy Cauliflower Soup is something I used to have often for a quick winter lunch when I was working in busy kitchens, and along with Jerusalem Artichoke soup (with lashings of truffle oil) would have to be one of my favourite soups of all time 🙂 I happened to have nearly a whole head of cauliflower wasting away in my fridge and a container of chicken stock left over from something I made yesterday, so even though it’s not really soup weather here right now, I thought I’d see if it was a winner for the kids. Two out of three can eat cauliflower and they both seemed to like it..I thought it was fab so definitely a winner! The coconut cream and the Moroccan spice sort of balanced each other out so it was neither really ‘coconutty’ or spicy, just really smooth and creamy. I served mine with roasted cauliflower, bacon pieces and salted whipped coconut cream with chopped chives which was a bit super naughty and nice, but you don’t have to.

Moroccan spiced cauliflower soup: dairy free
Serves 4
dairy, egg, nut, gluten free cauliflower soup
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
247 calories
37 g
5 g
9 g
8 g
6 g
378 g
343 g
26 g
0 g
1 g
Nutrition Facts
Serving Size
378g
Servings
4
Amount Per Serving
Calories 247
Calories from Fat 73
% Daily Value *
Total Fat 9g
13%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 5mg
2%
Sodium 343mg
14%
Total Carbohydrates 37g
12%
Dietary Fiber 3g
13%
Sugars 26g
Protein 8g
Vitamin A
0%
Vitamin C
92%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 large head cauliflower, chopped into smallish pieces
  2. 3 cups chicken stock
  3. 1/4-1/2 teaspoon Moroccan spice blend (depending how spicy you like it)
  4. 2 medium onions, diced roughly
  5. 1/2 cup coconut cream
  6. salt and pepper, to taste
Instructions
  1. 1. In a large frying pan or wok, sweat the onions with a bit of oil until translucent but not coloured.
  2. 2. Add the cauliflower pieces and cook for a further 5 minutes, still without any colour. You will need to stir frequently.
  3. 3. Add the chicken stock, bring to the boil then transfer to a pot. Turn down the heat a bit, add a lid and simmer until the cauliflower is cooked through; mine took about 25 minutes.
  4. 4. Turn off the heat, and add the coconut cream. Blend with a stick blender or food processor.
  5. 5. Adjust the seasoning and serve.
Notes
  1. *If you don't have Moroccan spice blend, you can make your own by blending ground cumin, cinnamon, ground cloves, ground ginger, ground coriander and cayenne together.
  2. * I roasted slices of cauliflower in the spice blend and olive oil for the top of the soup, along with whipped coconut cream which I had added salt and chopped chives to. I also added fried bacon pieces.
beta
calories
247
fat
9g
protein
8g
carbs
37g
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Fun With Allergy Kids http://allergykids.co.nz/
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Comments

  1. Leave a Reply

    Mickey
    March 5, 2016

    This soup looks great! Any day is a good day for soup, I make a pot every week all year. I love that you use coconut creme, this must be the secret ingredient! I will definitely give this a try, my daughter has a dairy allergy so she misses out on “creme” soups.
    xoxo Mickey visiting from http://www.mybashfullife.com/

    • Leave a Reply

      admin
      March 5, 2016

      Awww thank you! And yes, coconut cream is definitely your friend if you have dairy allergies in the house! I am so grateful none of my family have a coconut allergy….

  2. Leave a Reply

    Ratisha Goyal
    March 5, 2016

    Still, it looks so sumptuous and delectable. Definitely going to dig into your recipes. Thank you for sharing

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