Creamy cauliflower and turmeric soup
5-6 diced Celery stalks (include leafy green tops)
1 large yellow onion diced
1 large head Cauliflower cooked and chopped (or raw and chopped)
1.5 tea spoon Turmeric powder
1 tea spoon Celery seed (this really makes the soup)
Smoked sea salt to taste
Fresh ground black pepper to taste
4 cups Chicken broth or water (I used broth from chicken bones and veggies that had been simmering a few days)
1 & ³/⁴ cup Cream (I used the fresh cream I skimmed from the top of our milk)
Coconut oil to sauté the veggies
I surprised myself with this soup, I wasn't sure if my family would like it or not and everyone gobbled it down and asked for more.
When I made this soup my cauliflower had been cooked and left over from the night before. So you have a few choices here.
1. You can steam it before you start.
2. You can add the uncooked cauliflower to the pot after the broth but before the cream and let it boil until the cauliflower is cooked and proceed with the rest of the directions.
What to do
Dice up the celery and onion and let it cook until it gets soft over a medium heat.
If your using pre cooked or frozen cauliflower add it to the pot and chop it up a bit with your stirring utensil.
Once warmed through transfer most of the veggies (99-100%) to a blender and add your broth or water just to cover and puree.
Transfer back to the pot add any remaining broth or water that you didn't use to puree and add all of the spices and seasonings~stir well then add cream. Once hot serve and enjoy.
If your cauliflower is raw, roughly chop it, add it to the pot and then add your broth or water and bring to a boil and cook until the cauliflower is soft.
Once the cauliflower is cooked use a slotted spoon and transfer veggies to a blender and add just enough of the broth or water to puree everything.
Be careful when blending hot liquid.
Return to the pot add spices and herbs. Stir well. Add cream. Once hot enjoy !