Creamy Cauliflower Carrot Soup

This soup is great when sprinkled with some goat cheese crumbles or toasted pine nuts.


  • 1. Saute onion, celery and ginger with coconut oil, in a large iron skillet (can use any type of skillet but I prefer iron skillets when cooking, to give additional iron to my food) until soft.
  • 2. Add carrot, cauliflower, and cashews and sprinkle with about 1 tsp of salt. Cover the pan and cook for about 10 mins on med low heat, make sure to stir occasionally.
  • 3. Add the stock and cover and simmer until everything is very soft and tender.
  • 4. Puree the Soup in a food processor, blender or vita mix. Season with salt and pepper to taste.

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