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Cheesy Cauliflower Soup & Salad

Active Time: 30 minutes / Cook Time: 40 minutes / Total Time: 60 minutes

Makes 6 servings soup

Cheesy Cauliflower Soup & Salad.JPG


  • 1 ½ tablespoons coconut oil
  • 1 cup diced onion
  • 1 cup diced celeriac
  • 1 large carrots, peeled or scrubbed and finely diced
  • 1 large head cauliflower, chopped (You can use the stem! Just peel off the tough outer layer and then chop.)
  • 1 bay leaf
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 4 cups chicken OR vegetable broth, preferably low-sodium
  • 2 cups water, plus more for desired consistency
  • 1 cup non-dairy milk of choice
  • 1 ½ cups shredded sharp cheddar cheese


  1. In a large, heavy-bottomed stockpot or Dutch oven, heat the oil over medium. Add the onion, celeriac, and carrot and stir. Cook, stirring occasionally, until the vegetables are very tender, about 15 minutes.
  2. Add the cauliflower, bay leaf, salt, pepper, chicken broth, and water and bring to a boil. Reduce the heat, cover, and simmer 20 minutes, or until the cauliflower is very tender and you can crush it against the side of the pot with a spoon.
  3. Turn off the heat and use an immersion blender to puree the soup (or transfer the soup in batches to a blender bowl to puree; return to pot).
  4. Turn the heat under the soup to medium-low and stir in the milk and cheese. Do not let the soup boil after these have been added.
  5. Cook, stirring often, until the cheese is fully melted and the milk is thoroughly combined with the rest of the soup, about 5 minutes. Taste, and at this point add additional salt, pepper, or water as desired.
  6. Divide the soup into 6 portions, packaging in airtight containers for lunches this week. Refrigerate until needed. If you did not make this for dinner Day 7 Week 1, you will have 2 extra servings.