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.
Cathy Lawdanski says
Just Pinned it. Can’t wait to try it!
Terri Walker says
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!
Shirley Wood says
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.