Creamy Cauliflower Jalapeno Soup

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cauliflower jalapeño soup

This is Cauliflower for haters. Who would think to put cauliflower and jalapeño together? I would, that’s who.

I’m going to start by being completely honest with you. I really don’t like cauliflower. At all. But I’m always on a quest to figure out how to take an ingredient I don’t care for and spin it into gold. Well friends, I consider this recipe gold.

Creamy and delectable, the jalapeño gives just a tangy little hint of zing, without overpowering the taste buds, yet hides the punch of cauliflower. If you’re like me and struggle with cauliflower yet want to eat your veggies, you’ve found your hero recipe. Make sure you check out the How To Serve and Recipe Hacks below to find other ways to enjoy this!

 This is best made in a high-speed blender such as a Blendtec or Vitamix. 

  • Prep Time10 min
  • Cook Time14 min
  • Total Time24 min
  • Serving Size4

    Ingredients

    • 4 cups raw Cauliflower cut in uniform size chunks (1 large head)
    • 1 Jalapeno Pepper halved and seeded
    • 2 qt unsweetened nut milk or 1 qt nut milk plus 1 qt chicken bone broth or filtered water.
    • ½ tsp sea salt
    • ¼ cup raw cashews
    • ¼ tsp aesofitida (substitute with a combo of garlic and onion powder)
    • ⅛ tbsp black pepper
    • 1 tbsp garlic infused olive oil (or 4 cloves garlic peeled)
    • ½ cup shredded manchego or parmesan cheese

    Method

    1

    Put raw cashews in a cup of very hot tap water and soak for 15 mns.

    2

    Place first 4 ingredients in a large deep stock pot and bring to a light boil over medium heat. If using garlic cloves instead of garlic oil, add them in as well. Partially cover with lid, allowing steam to escape, turn heat to med/low and simmer for 12 mns or until cauliflower is tender when pierced with a fork. Watch so it doesn’t foam over.

    3

    Strain cauliflower in colander over a bowl to save some of the cooking milk.

    4

    Put all strained ingredients into your Blentec blender, add soaked and rinsed cashews, garlic olive oil (if you didn’t use garlic cloves) and cover with ½ cup of the hot nut milk.

    5

    Pulse a few times to blend and allow steam to escape.

    6

    Add the hot milk in small increments, pulsing until you get a soup-like consistency.  Blend on high or ‘soup’ for 1 minute until mixture is airy and creamy.

    7

    Scrape down sides of jar, add cheese and blend for 10 seconds more.

    8

    Serve immediately or freeze. 

     

    SENSITIVITIES:

    • Gluten Free
    • Dairy Free
    • Paleo
    • Low FODMAP
    • Whole30

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    HOW TO SERVE:

    • Add dark meat from Crispy Baked Half Chicken for a protein-packed meal.
    • Top with popcorn or pumpkin seeds.
    • Add cooked chicken and other veggies and serve over rice.

    RECIPE HACKS:

    • Cut back on the amount of nut milk you add and use as a healthy Alfredo sauce over gluten-free pasta or zucchini noodles.

    WHY IS THIS RECIPE SO GOOD FOR ME?

    CAULIFLOWER

    •  Cauliflower is a rich source of vitamin C, folate, vitamin K, B  and vitamin E. It provides vital minerals such as calcium, magnesium, phosphorous, potassium, zinc, sodium and iron. Wow!
    • Studies have shown that indole-3-carbinol present in cauliflower has chemopreventive and anti-estrogen effects that help in hampering the growth of cancer cells.
    • Brassica crops like cauliflower are highly connected with preventing chronic diseases, including cardiovascular diseases, diabetes, and neurodegenerative disorders.

    JALAPENO

    • Peppers contain a capsaicin, which gives peppers their hot properties and is helpful for natural weight loss. 
    • Capsaicin is being recognized as an antimicrobial. Vitamin A plays an important role in your immune system, so getting enough of this nutrient helps your body effectively fight off germs and other pathogens.
    • Helps to prevent colds and promotes a strong immune system and also help ease inflammatory conditions like bronchitis and rheumatic pain.
    • They are especially effective anti-inflammatory agents, again, due to the capsaicin. 
    • Buy organic produce whenever possible. Follow the EWG’s Dirty Dozen list for guidance. 
    • Choose nonGMO products. 
    • Eat organic, grass-fed beef, prairie raised chickens/eggs, and free-roaming pork whenever possible. 
    • Choose pesticide free tea.
    • Chew your food! A general guideline is to count 20 chews before swallowing.
    • Drink half your body weight (in ounces) of water per day. 
    • Choose whole foods and high quality dairy.

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    *Content on this and related sites in no way constitutes medical advice and is not intended to be a substitute for medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. I also advise you to consult with your medical doctor before changing your diet or lifestyle. Please see our Terms of Use for more detailed information. 

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    Hello Friend!

    I’m Lorri — The Nomadic Health Coach! I’m an Institute for Integrative Nutrition Health Coach, foodie, writer, and widow of a three-time cancer hero. I learned how to Live Well during my 10+ years as a caregiver to my late husband Klink, and want to share healthy living advice, tips and tricks so you can live a more sustainable and happy life.
    Lorri Weisen

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