Creamy Cauliflower Chowder Soup


Have you ever had a craving for a creamy soup but didn’t want the cream? Well here you go! This recipe is both hearty and creamy with flavor exploding from all sides! Makes a great snack or pairs nicely with a main dish; think pastured porkchops or even beef stew! Yuuuup, I just recommended 2 soups in one meal! Livin’ on the edge!

Credit goes to Paleoleap. I just made a couple of minor adjustments.


    • 1 head cauliflower, roughly chopped
    • 2 garlic cloves, minced
    • 3/4 onion, diced
    • 2 carrots, peeled and chopped
    • 2 celery stalks, diced
    • 4 cups chicken stock (or bone broth)
    • 1 cup coconut milk
    • 1¼ tsp. ground cumin
    • 1 tsp. ground turmeric
    • ½ tsp. ground coriander
    • fresh dill, to taste; (optional)
    • 4 bacon slices, cooked and crumbled
    • 1.5 T Grass fed butter
    • Sea salt and freshly ground black pepper



    Melt some butter in a large saucepan placed over a medium heat.


     Add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).


     Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.


    Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.


    Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.


    Season to taste and serve garnished with bacon and fresh dill to taste.

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