"Souper" Thai Cauliflower {dairy, refined sugar & gluten free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 15
Ingredients
  • 4 cups filtered water
  • 1 large head cauliflower
  • 4 stalks celery
  • 1 chopped white onion
  • 1 bag frozen butternut squash {16-20 oz.}
  • 1 15 oz can coconut milk
  • 5 gloves garlic
  • 4-5 tsp pink Himalayan sea salt
  • 3 tbsp coconut oil
  • 1 tsp cumin
  • 1 tsp turmeric powder
  • 1 tsp chopped ginger root
  • ¼ tsp ground cardamom
  • 1 tsp curry*
  • ¼ tsp ground black pepper*
  • optional dash cayenne* or red pepper*
  • *omit for the FreeDiet™- phase 1
Instructions
  1. In a large pot, boil water with chopped cauliflower, celery, garlic, onion, ginger & turmeric roots, squash and salt.
  2. After few minutes and the vegetables soften "a little" turn heat down to low and let simmer.
  3. Add turmeric powder, curry, cumin, coconut oil and milk. Lastly, add any essential oils.
  4. Reserve 1½ cups of the vegetables and puree the rest of the soup. Combine both and serve.
Notes
If you can't find a large cauliflower you can use 2 small. I also have found butternut squash chunks in the freezer section in 10 oz. & 16 oz. bags. I found 16-20 oz. works depending on how thick your like the base of this soup. Exchanging the ground turmeric for a one tablespoon of fresh turmeric root will work for flavor but for medicinal purposes I like the concentrated ground. I love using Terra sticks or chips for a little crunch as a garnish and it looks pretty too! To make this Free Diet Compliant phase 1 please omit the pepper. Use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/souper-thai-cauliflower-dairy-refined-sugar-gluten-free/