Cream of Cauliflower Soup with Turmeric


  • 1 head Cauliflower chopped into large pieces
  • 4 Tbsp. grass fed butter
  • 1 Cup Unsweetened Coconut or Hemp milk
  • 3 Cups Organic Vegetable broth
  • 1 small yellow onion diced
  • 2 cloves garlic diced
  • 1 Tbsp. Arrowroot powder
  • 1 tsp. Salt
  • 1 tsp. Turmeric
  • 2 Tbsp. dried chives
  • Pepper to taste


  1. In a stockpot,  melt butter and add onion, garlic, salt, turmeric and chives. Cook on low until onion is soft.
  2. Add in arrowroot powder, and a couple of tablespoons of the broth, and whisk quickly as mixture thickens, stirring on low heat.
  3. Slowly add in hemp or coconut milk and remaining broth, stirring on low heat.
  4. Add in cauliflower and cover. Cook for 45 minutes. Stir occasionally as it thickens.
  5. After 45 minutes, or when cauliflower is soft, take half of the mixture out, and pour into a blender.
  6. Blend on medium for 30 seconds and then return to the stock pot and simmer for another 15 minutes on low.
  7. Season with additional salt and pepper if needed.

Serves 4

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