Cauliflower Soup

Prep Time: 10 minutes | Cook Time 45 minutes


  • 1 TBL organic unrefined COCONUT OIL or GHEE
  • 1 head CAULIFLOWER, chopped
  • 6-9 CARROTS, chopped
  • 1 large ONION, chopped
  • 4 TBL TARRAGON, chopped or 2 TBL dried or to taste
  • VEGETABLE BROTH to cover, about 4-6 cups
  • KOMBU, 1 strip
  • SEA SALT and PEPPER to taste


  1. In a soup pot, melt oil over medium heat and then add TARRAGON if using it dried.
  2. Cook until fragrant, add ONION, sautéing until translucent.
  4. Add fresh TARRAGON if using.
  5. Simmer until tender about 25-30 min.
  6. Puree in blender or use emulsifier.
  7. Add SEA SALT and PEPPER to taste, simmer for 10 minutes and serve.

Gluten Free, Dairy Free, Vegetarian, Soups / Stews

Macros: (6 Servings)

  • Calories: 115
  • Protein: 4 gm
  • Net Carbs: 14 gm
  • Fat: 2 gm
Showing 2 comments
  • suzi

    curious- can I sub a big square of a roasted seaweed sheet for the Kombu? is it the same or close enough?

  • YWC Staff

    Give it a try and let us know how it tastes! Hugs! – Dr. Michelle Robin

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