Creamy Cauliflower Dill Soup

• Gluten free
• Paleo

• Produce

  • 1 head Cauliflower
  • 1 tbsp Dill, dried
  • 2 tsp Garlic powder
  • 1 Onion
  • 2 tsp Parsley

• Canned Goods

  • 6 cups Chicken broth
  • 1/2 cup Coconut milk

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Curry powder
  • 1 tsp Pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

Found on thebewitchinkitchen.com

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
• 1/2 tsp curry powder
• 2 tsps lemon juice
• 2 tsps parsley
• 2 tsps garlic powder
• 2 tbsps apple cider vinegar

Directions

• In a large stock pot, add the cauliflower florets, chicken broth (I usually just add water and a spoonful of Better Than Boullion) and onion. Bring to a boil over medium-high, turn to medium and let simmer until the cauliflower is soft. Take an immersion blender (or transfer to a blender) and puree. Add the rest of the ingredients, simmer for at least twenty minutes. Finish with the tablespoon of ACV. (Im aware thats odd, but trust me.)