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"Cheesy" Cauliflower Soup

This "Cheesy" Cauliflower Soup tastes so creamy and delicious. This recipe is packed with veggies and both gluten free and dairy free.
Course Side Dish
Cuisine American
Servings 2 servings

Equipment

  • Blender
  • Pot

Ingredients
  

  • 1 package Frozen Riced Cauliflower
  • 1 Sweet Potato medium
  • 1/2 Sweet Onion
  • 2 tbsp Avocado Oil
  • 3 Garlic Cloves
  • 1/4 cup Nutritional Yeast
  • 2 tbsp Chia Seeds
  • 2 cups Water
  • salt, pepper
  • Kale Chips optional topping

Instructions
 

  • Let the package of frozen rice cauliflower sit out to thaw for a few hours.
  • Puncture the sweet potato and place it in the microwave for about 5 minutes to heat up and soften. Remove from microwave and cut the sweet potato in half. Place it off to the side to cool.
  • Slice the onion. Saute in a frying pan with avocado oil for a few minutes until the onion begins to soften. Push the garlic through a garlic press and add to the pan. Saute for another minute and add salt and pepper to taste. Place to the side to cool.
  • Once the sweet potato has cooled, remove the softened sweet potato interior from the skin and place into a blender. Once the onions and garlic have cooled, add them to the blender. Add all other ingredients to the blender and blend on medium speed for 3 – 5 minutes. The mixture should be consistent and look very creamy.
  • Place contents from the blender in a pot and heat on medium heat for several minutes. Continually stir the soup as it heats. Once the soup has reached the desired temperature, pour a serving into a bowl and enjoy! I like to top my soup with kale chips for an added crunch.
Keyword Dairy Free, Gluten Free, Soup