Coconut cauliflower golden soup with kefir
Coconut cauliflower golden soup with kefir recipe! A healing, turmeric golden milk soup with creamy cauliflower, sweet coconut, and tangy kefir. So much goodness in one bowl!
Servings 0 servings
Ingredients
- 2 tablespoon coconut oil
- 1 cup diced yellow onion
- 6 cups cauliflower florets
- 1 tablespoon ground turmeric
- 1 teaspoon ground cinnamon
- 4 cups water
- 1 15.5oz can great northern beans, rinsed and drained
- 1 13.66oz can full fat coconut milk
- ½ cup plain Nancy's whole milk kefir
- 1 half of a lemon
- salt and pepper
- More kefir, and cashews for serving
Instructions
- Heat the coconut oil in a soup pot or dutch oven over medium-high heat. Add the onion and saute until nice and brown, about 10 minutes, stirring occasionally. If the onions start to burn, add a splash of water and deglaze the pan.
- Add the cauliflower florets, turmeric, and cinnamon and saute just until fragrant, about 30 seconds. Add the water and loosen brown bits. Increase heat just to bring to a boil, then reduce heat to simmer. Simmer until cauliflower is very soft, about 10 minutes.
- Add the beans and the coconut milk to the pot and puree with an immersion blender or in batches in a blender. When fully pureed, stir in the kefir. Then squeeze the juice from the lemon into the soup and stir that in. Season with salt and pepper to taste.
- To serve, top with a drizzle of kefir and cashews. Enjoy!