Spicy Cauliflower Dill Soup Recipe
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Spicy Cauliflower Dill Soup Recipe
Call my crazy, but I’m giving up sugar for a few weeks. It’s definitely not the easiest thing in the world to give up, but I’m doing it for my health. By doing this, I have been adding more vegetables and fat in my diet and I’ve been experimenting with coconut milk a lot. One of my favorite ways to use coconut milk is by adding it to soups, and it’s a key ingredient in this recipe for Spicy Cauliflower Dill Soup.
In addition to removing excess sugar from my diet, I have been craving crazy strange things. No, I’m not pregnant but my taste buds are all over the place. For the past few weeks, everything I have been cooking up has a bit of a kick to it.
I was originally cooking up Creamy Cauliflower Dill Soup for my blog and was in a bit of dilemma. It was missing something sour and tangy, like vinegar. In that case, I added some apple cider vinegar and was pleased but my first idea was to add Franks (I love Franks). I add Franks to my chicken noodle soup all the time and I swear it helps me kick whatever is ailing me. My original recipe had curry in it and I thought that it may be odd with Franks, so opted to share it with the readers here at Hello Creative Family.
If you’re not a spice fan, you can tone it down. Start with 1/4 cup and go from there, I swear it’s the vinegar that really transforms the recipe. It love the “tang “that it brings to the spicy cauliflower dill soup.
Ok, enough teasing. 🙂 Read on for my spicy cauliflower dill soup recipe!
Spicy Cauliflower Dill Soup Recipe
- In a large pot, add cauliflower, chicken broth (or do what I do and add water and spoonful of “Better Than Boullion“), and the onion. Bring to a boil over medium-high, turn to medium and let simmer until the cauliflower is soft.
- Now puree it either with an immersion blender or in a food processor.
- Add the rest of the ingredients, simmer for at least twenty minutes.
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Spicy Cauliflower Dill Soup
Ingredients
- 1 head cauliflower broken up into florets
- 6 cups chicken broth
- 1 onion roughly chopped
- 1 tsp pepper
- 1 tsp sea salt
- 1 tbsp dried dill
- 1/2 cup coconut milk
- 2 tsps garlic powder
- 2 tsps lemon juice
- 2 tsps garlic powder
- 1/4 cup-1/2 cup of Franks Red Hot Sauce
Instructions
- In a large pot, add cauliflower, chicken broth (or do what I do and add water and spoonful of "Better Than Boullion"), and the onion. Bring to a boil over medium-high, turn to medium and let simmer until the cauliflower is soft.
- Now puree it either with an immersion blender or in a food processor.
- Add the rest of the ingredients, simmer for at least twenty minutes.
Notes
If you like this recipe then you’re going to love the paleo meal plan I put together at my blog, The Bewitchin’ Kitchen. It’s a week worth of breakfasts, lunches and dinners already chosen for you.
Just Pinned it. Can’t wait to try it!
Cauliflower is not my favorite vegetable so I am always looking for recipes to try. I have saved your recipe to my Pinterest board to try next week!
Chicken broth is such a yummy base for soup. I am going to have to try Cauliflower soup! Thanks for sharing with us at Merry Monday.