Creamy Cauliflower Chowder (30 Minutes to make & Gluten/Lectin Free!)


Servings: 4- 5 people 1 x


1 tablespoon Pasture-Raised Organic Butter

1/2 cup diced Organic Yellow Onion

2 Garlic Cloves (minced)

1/2 cup diced Organic Carrots

1 Whole Head of Organic Cauliflower (cut into small florets)

1 1/2 cups Organic Vegetable Broth

1 teaspoon freshly ground Organic Pepper

1/2 teaspoon dried Organic Oregano

1/4 cup Organic Goat Cheese

Salt to taste

*Olive Oil, Organic Chives cooked prosciutto for topping.


1.In a dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes till the onions are soft.

2.Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.

3.Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.

4.Switch the flame back on and add a cup of water or broth along with the goat cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if you like with some more broth or milk. Top with olive oil, chopped chives, prosciutto and serve hot.

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