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Creamy Dilled Cauliflower Soup Recipe


  • 1 Tbsp. organic, unrefined coconut oil, ghee or butter
  • 1 large onion, chopped
  • 4 - 6 cloves garlic, chopped (or to taste)
  • 1 large head (or two small heads) cauliflower, cut into chunks
  • Handful of florets separated from the head of cauliflower
  • 6 Tbsp. fresh dill or 2 Tbsp. dried
  • 4 - 6 cups water
  • Sea salt or Herbamare to taste
  1. In a stockpot, melt oil, then add dill if using dried.
  2. Add onion, sautéing until translucent.
  3. Add garlic and sauté a few minutes, being careful not to overcook garlic.
  4. Add cauliflower chunks (and fresh dill if using) and enough water to cover.
  5. Simmer until tender.
  6. Purée in blender and then return to stockpot.
  7. Add approximately 4 cups water depending on desired thickness of soup (thicker and creamier is usually preferred)
  8. Add sea salt or Herbamare to taste, and florets.
  9. Simmer until florets are tender. Adjust seasonings and serve.


  1. Add 1 tsp. Desert Spice from Nile Spice Foods, Inc.
  2. After blending, add sliced shitake mushroom and cook about ten minutes more.

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