Cauliflower Soup

I don't know about you but blended soups always make me feel fancy!

Word at the Farmers Market is Cauliflower is the new Kale. Cauliflower Yeah! Doesn't have the same ring to it as Kale Yeah! But I DO love it's versatility. This soup is light and lovely.


Cauliflower is an antioxidant powerhouse. It improves blood pressure and kidney function. It is a good source of vitamin K which moderates the body's inflammatory response. You've got the whole inflammation = angry, red, sticky insides part, right? It is also a good source of choline for the brain and when added with certain spices is a prevention and treatment of certain cancers. Which is why, dear soup loving friends we're combining cauliflower + cumin in this recipe!


You need an immersion blender or regular blender for this recipe. An immersion blender keeps it a one pot meal and also saves you from having to transfer hot soup to and from the blender. This is the one we have.



Serves 4



  • 2 tablespoons Coconut Oil (look for unrefined and cold-pressed. It should smell like coconut!)
  • 1 onion (yellow or purple) rough chopped
  • 3 cloves garlic, minced
  • 1 head cauliflower, chopped into little trees (ha, technical term there)
  • 5 carrots, peeled + rough chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 box veggie stock
  • Good quality salt + pepper
  • Optional - Basil or other fresh herbs for garnish.


1. Saute garlic and onion in oil until clear and lightly browned.
2. Add spices, carrots, cauliflower and veggie stock.
3. Cook until veggies are soft.
4. Puree soup in blender or in the pot using immersion blender.
5. Top with salt + pepper to taste.

Tip: If you prefer your soup with a little more texture save 1/3 of the soup out before blending. Blend the rest until velvety smooth and then stir back in the 1/3 that you saved. Eh voila!


I just visited a couple who have spent their lives making salt. It was an incredible experience that was both completely inspiring and heart breaking. They have a little shack right on the beach so that it's easy to gather the sand.

The sand is spread out and sprinkled with water and then raked. Once raked and dry they take it into the shack where there is a deep trough that begins to filter the salt from the sand. It's back breaking work as you have to shovel out the sand that is left. Buckets of water with the filtered salt are then spread out into these large ancient carved out tree trunks. I asked her how old they were and if they ever replaced them and she said they don't replace them and they are hundreds of years old. Amazing. As the water evaporates the snow white salt is left. The entire process takes about 3 days. It's never heated. It has been done this way for hundreds of years. The entire beach of black sand sparkles because of the salt. Feels like a metaphor for life and how we all need a chance to filter out the darkness and get to the bright white light that lives within us, that we are.

I was saddened to hear that the government has started telling the people that the natural salt is not good for them and they should buy the iodized salt in the store that they imported in. She said that she and her husband will be the last generation to do this work and the tradition will die with them.

This sweet couple put a face to the truth that what you buy matters. We vote with our dollars every time we buy food. It's a big deal. Yes, it's often more expensive to buy organic, local and fair trade. In our home we think of it as alternative health care and supporting others who are creating from love just like this couple. Start where you can. Trade up and buy up when you can. Every dollar counts.

I left with a kilo of salt and wished I could have bought a truck load.