While my favorite season is now over, I can at least look forward to some of the best customs that come along with fall. I wait until the weather starts to cool down and it’s like a switch has been flipped! All of the sudden I want soup! For my first soup of the season, I chose to experiment with cauliflower as a cream base. Growing up lactose intolerant, I’ve learned to enjoy dairy alternatives. This recipe uses coconut milk and cauliflower instead of cream… strange combo? I thought so until I tasted it! I also LOVE the fact that this is low-carb, full of veggies and healthy fats!
For Vegetarians: The entire recipe is vegetarian, even though the photo shows bacon on top. Please know that you can enjoy this soup without the bacon (I only crumbled it on top)!
Serving size: About 12 bowls (2 cups each)
Feel free to cut in half if you don’t want as much soup. I prefer to make a lot and eat it all weak long! You can also store some in the freezer for later.
2 Tbsp of your favorite cooking grease
2 large cauliflower heads
5 cups of mushrooms (any kind! I used two small packs of baby bellas)
4 cups of water
1 yellow onion
2 cans of coconut milk – (My fav. is Thai Kitchen Organic Unsweetened) let separate and use cream top only
3 oz. white cheddar
5 Tbsp of tamari or coconut aminos
1 Tbsp thyme
1 Tbsp rosemary
2 Tbsp garlic – minced
1/2 tsp cinnamon
1 Tbsp salt
1 Tbsp pepper
Optional for toppings:
grated parmesan cheese
Soak mushrooms in a large bowl of warm water for at least 20 minutes. Remove leaves from cauliflower and cut into smaller florets. You don’t need to dice it, just bigger “chunks”. Dice onion and half of the mushrooms. Add the cauliflower, coconut milk – try to only use the thick and creamy part of the can while leaving the “watery” part behind, 1 cup of water from mushrooms and diced half of the mushrooms. Bring to a boil. Once boiling, bring it down to a simmer until cauliflower is soft, about 8 minutes.
While cauliflower cooks, dice the onion. Slice remaining half of mushrooms into larger slices. In a separate pan, add cooking grease and onions. Sautee until onions start to turn translucent, then add in the mushrooms. Cook until tender, turn off heat when ready. Keep on the side for later.
Using a slotted spoon, scoop up the cauliflower and mushrooms from the liquid and transfer to a food processor or blender. Blend until smooth. (My food processor wasn’t big enough, so I had to do it in rotations). Once the mixture is thick and creamy, add back to the large pot with the liquid in it. Keep on low heat.
Add the cooked onions and mushrooms to the big pot of soup, bringing the heat to medium-low. Add in the remaining seasonings and cheese. Stir until well mixed and cheese is melted, about 5-10 minutes. Keep on low heat until ready to eat. If you are keeping the soup on the stove for a longer period of time, you may want to stir every so often or turn heat off until right before you are ready to eat. The soup gets a little sticky on the pot, I’m not sure if it will burn if you leave it alone, so just in case, keep an eye on it!
Serve in a bowl and add your favorite toppings – I loved it with parmesan flakes and bacon! Store extra in the fridge or freezer for longer periods of time.
NEW FEATURE! NUTRITION FACTS (estimated*)
Serving Size: 2 cups of soup – not including toppings
*Disclaimer: Please note that these are not EXACT measurements. I entered all ingredients into MyFitnessPal and divided out the serving size for easier use. If you have a nutritional requirement, I suggest that you may want to formulate your own nutrition facts based on your needs. Thanks!