Roasted Cauliflower Soup

This soup proves that creamy, silky texture does not need dairy to get there. The whole head of cauliflower roasts until it is sweet and golden, then blends into something remarkably smooth and rich. It asks for very little active work, mostly oven time, which makes it a good choice on a day when you have energy for one task and not much more.

The cauliflower is doing real work here. It is a source of vitamin C and fiber, and the fiber feeds a healthier gut community, part of what helps calm an immune system that has been on high alert. The creaminess comes entirely from the pureed cauliflower and the coconut oil, no dairy needed, so comfort food arrives without a trigger.

Roasting the whole head first is worth the wait, it deepens the flavor in a way that boiling never could. When the soup is ready, pour it into a bowl, take a moment to be grateful for something this simple and this good, and eat it slowly while it is hot.

Ingredients

• 1 head cauliflower
• 4 tablespoons coconut oil
• 1 teaspoon sea salt
• 1/2 cup water
• 1 small onion, diced (omit for interstitial cystitis)
• 3 garlic cloves, minced
• 4 cups chicken broth (vegetable broth works for a pescatarian or plant-based version)

The source recipe is fully AIP-compliant as written; there is nothing off-limits to remove. Omit the onion if you are managing interstitial cystitis. On the low-histamine question, long-simmered broth sits in a grey area: tolerance varies by person and by how the broth was made, so test your own response rather than following a blanket rule.

Method

• Heat the oven to 350F.
• Set the whole cauliflower head stem-side down in a baking dish. Rub it with half the coconut oil and the salt, and pour the water into the dish. Roast it uncovered until it is soft and golden, about 1 1/2 hours. (verify - source figure)
• While it finishes, soften the onion and garlic in the remaining coconut oil in a large pot over medium heat.
• Chop the roasted cauliflower, add it to the pot with the broth, and simmer for about 10 minutes.
• Puree the soup until smooth, in a blender or with an immersion blender, and serve hot.

Instant Pot variation

Roast the whole cauliflower head as written, since the roast is where the flavor comes from. Set the Instant Pot to Saute and soften the onion and garlic in the remaining coconut oil. Add the chopped roasted cauliflower and the broth, seal, and cook on high pressure for about 5 minutes with a quick release. Puree until smooth and serve. (verify - untested conversion)

*Adapted from acleanplate.com*