Whole30 Cauliflower Soup (Paleo)
Whole30 Cauliflower Soup (Whole30 Paleo) - loaded with veggies, dairy free, and so warm and comforting!
Servings: 6 servings
- 1 tablespoon olive oil or coconut oil
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 head cauliflower, roughly chopped
- 1 parsnip, peeled and roughly chopped
- 1 medium potato, peeled and roughly chopped
- 4 cups low sodium chicken broth
- 1 cup full fat coconut milk
- salt and pepper
Heat olive oil in a large pot over medium high heat. Add carrot, celery, and onion and cook for 2-3 minutes.
Add garlic, cauliflower, parsnip, and potato and cook for another 4-5 minutes until vegetables are beginning to soften.
Add chicken broth and bring to a boil. Reduce heat and simmer 15-20 minutes, until vegetables are tender. Remove from heat.
Use a hand immersion blender to blend soup until creamy. (Or transfer to a blender)
Stir in coconut milk and season with salt and pepper to taste.
For the Instant Pot
Place carrot, celery, onion, garlic, cauliflower, parsnip, potato, and broth in the Instant Pot. Give it a stir. Seal the lid and program using the Manual setting for 15 minutes. When cycle is complete, quick release pressure. Blend soup using an immersion blender until smooth and creamy. Stir in coconut milk and season with salt and pepper.
Calories: 193kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Sodium: 98mg | Potassium: 774mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1760IU | Vitamin C: 46mg | Calcium: 64mg | Iron: 3.2mg