Creamy Cauliflower Low Histamine Soup
This creamy cauliflower soup is perfect as a nice, light appetizer, lunch or you can even pair it with a crisp, green salad for dinner. It is rich and comforting but not too heavy.
Servings: 4
Ingredients
- 2 Tbs extra virgin olive oil
- 1 large onion, diced
- 2 garlic cloves, halved
- 1/2 tsp dried thyme
- 1/4 tsp sweet paprika
- 1 medium cauliflower head, broken into florets
- 1 large potato, peeled and cubed
- 6 cups vegetable stock or meat broth
- 1/4 cup heavy cream or coconut cream
- sea salt to taste
- minced fresh parsley optional-as garnish
- Gluten free croutons optional
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add onion and garlic. Season to taste with salt. Cook, stirring occasionally, until the vegetables become fragrant, approximately 3-4 minutes.
- Add thyme and paprika. Continue cooking until the spices become fragrant, approximately 1-2 minutes.
- Add cauliflower, potato, and vegetable stock. Partially cover with a lid and allow the soup to simmer until the vegetables are fork-tender, approximately 15-20 minutes.
- Remove from heat and puree the soup with an immersion blender.
- Stir in the heavy cream. Taste and adjust the seasoning, if needed.
- Serve with gluten free croutons and fresh parsley garnish if desired. Enjoy!
Notes
For extra taste and texture, slice a couple of cauliflower florets into ¼” slices and brown with the onion and garlic. Remove from pan and set aside to add when garnishing.