Yay! This is going in my AIP-okay recipe pile come January. Thank you!
Is this Whole30 compliant? It looks like it, and looks delicious, so I hope it is!
It’s definitely Whole 30 compliant! Mel is doing the Whole 30 right now and all of those ingredients are allowed on the Whole 30.
LMoll, almost all of my recipes are Whole30 compliant, and when they’re not, I clearly explain in the recipe that they’re “treats” or offer ingredient substitutions to make them Whole30 complian.
kelly alice. says:
these days i’m less interested in if something is “whole30 compliant” and more interested in the macronutrients. any thoughts about publishing that kind of info with your recipes?
I don’t put my recipes through nutrition calculators because even though I track macronutrients, I don’t do it for individual recipes.
This is almost ALL vegetables, so I figure a cup of soup is roughly equivalent to a cup of cauliflower. There’s 1/2 cup of coconut milk, so if you divided the soup into, say, 6 servings, that would be 1/6 of a 1/2 cup of coconut milk, which is pretty minimal fat… roughly 4 grams of fat.
Anyway. That’s the scoop on this soup, but no, I won’t be included nutrition info with recipes.
You mentioned that you were working on this recipe a while back and I’ve been anxiously awaiting it’s appearance…and here it is on my birthday! Thanks!!
Cauliflower soup in virtually any form is amazing. I make one with home made chicken stock (bone broth) & bacon. I puree most of it but leave a few smallish chunks. It’s a dead ringer, flavor wise, for my old childhood favorite campbells bean & bacon soup. (except without all the toxic gick)
Okay I totally made something just like this on accident a few months ago. Divine.
Perfect! No dairy and it looks so wonderfully creamy and delicious. Will definitely try this!
A question about cauliflower…..
How do I avoid the sweet taste that I get whenever I use it? Is it a cooking method thing? Cooked too long? Not long enough? I’ve used frozen florets and fresh cauliflower – same result.
I really want to love all things cauliflower, especially the basics like smashed cauliflower, cauli-rice and now this lovely soup, but the sweetness just doesn’t set right with me.
Cauliflower is naturally pretty sweet — that’s why most people like it
You might try sticking to recipes that use “darker” spices with some heat, like chili powder, for example. Roasting and caramelizing the cauliflower — like this recipe and my cocoa-toasted cauliflower in Well Fed — actually heighten the sweetness, so less cooking might work better for you.
Thanks for the recipe! I now know what I am making with the head of cauliflower in the fridge. I recently got your new book and I have to say great recipes, great photo’s and great layout. I’ve really enjoyed reading it and making mayo, chocolate chili, creamy cucumber salad and more. I look forward to your next book!
Perfect timing!! The cold and rain continues here in the SF Bay Area and this soup looks warm and comforting as well as easy. Another Well Fed winner.
YAY! I can’t wait to make this. Thanks, nice lady!
Thank you for this delicious recipe! I just whipped it up while prepping my food for the week. I had a bunch of broccoli stems so I threw them in for some extra veggie goodness and it is delicious Your cookbook is becoming my paleo bff!
Sweet! I’ll be trying a cheater version of this tonight with frozen cauliflower
Yay! I’ve got cauliflower in the fridge I need to use!!
Thank you for all your wonderful recipes!!
Teri Pittman says:
In the interest of giving back, I actually made butternut squash soup today! I used chicken broth, the squash and a little coconut milk. I added about a tablespoon of sunbutter and seasoned with curry powder. It really turned out nice. It’s cool and wet here, so this will be the next soup I make!
Cathy M says:
Yay! Snow on the ground here in Denver, and a new, yummy soup recipe to make for dinner! Sounds like fate…
Wow I just made this soup and I’m in love!!! So comforting
Claire Clark says:
Looks lovely though as we are vegetarian will be using veg stock.. Will let you know..
Snow on the ground here in NE Scotland too..
1. You crack me up
2. Enjoy the weather, it’s snowing here -.-
3. I always eat dinner for breakfast so this is right up my alley!
Ran across this luscious little number this morning. I was already planning on making Diane Sanfilippo’s Quick & Easy Salmon Cakes for brunch. What an amazing pairing! Topped the soup with Penzey’s Tsar Dust, red hawaiian sea salt and fresh parsley. I swear my hubby and I were making little piggy noises while we were eating!
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reading is sexy Reading right now...
The Brontes: Wild Genius on the Moors: The Story of a Literary Family
This thing is a monster: it's a 3-pound cinder block of details about the Brontes... 900+ pages of text and almost 200 pages of notes. But as the author explains in her introduction, the Brontes are best understood in context of each other, so I'm eating up the details like a spoonful of coconut butter. Up to this point, I've only read the standard biography of Charlotte that paints her as prim and, honestly, somewhat un-fun. I'm hoping that this book will give me a rounder picture of what Charlotte's life was like because I'm fascinated by a mind that could create Jane Eyre.
Devil Said Bang: A Sandman Slim Novel
I thoroughly enjoyed this entire series. (Although the third in the series was sort of "transitional," and I didn't love it as much as the others. But the stuff in book three needed to happen to get to Devil Said Bang, so...) These books are action-adventure-noir with a little magic thrown in. But here's the thing about the world Richard Kadrey has created: it feels real. His version of LA is rotting from the inside out, thanks to some shady magic, and Stark — his loveable-in-spite-of-himself hero is the perfect blend of "don't give a crap" and "trying to do the right thing." BONUS: I used to work with the author Richard Kadrey in San Francisco, and he's super talented. I'm delighted to see his humongous success with these books.