Curry Cauliflower Soup {AIP + Reintroduction, Paleo, GAPS, SCD, Whole30}

Get set for this curry cauliflower soup to become your default bowl of silky goodness. Perfect for autumn days, it's simple, satisfyingly easy and, I'm willing to bet, uses ingredients you likely already have in your kitchen. I'd say the ultimate lazy-but-nutritious meal has arrived!

If you've reintroduced cumin and coriander, be sure to put them to use here. I'm crazy about these spices, their earthiness works so well with cauliflower - especially when roasted.

If you haven't started reintroductions yet, or haven't prioritized these spices, put them at the top of your list. Don't worry though, this curry cauliflower soup retains goodness status without cumin and coriander, so don't let that be a deal breaker in getting those veggies into the oven!

Btw if you need some help with reintroductions, check out my Autoimmune Protocol Reintroduction Cookbook which will fast track your elimination phase, and get you set up to see the return of your favourite foods.

Why is this curry cauliflower soup so good for you?

Cauliflower is part of the cruciferous family, a nutritional group powerhouse that's valuable for supporting the health of our gut, heart and immune system. Cruciferous veggies are high in antioxidants thus helping to reduce the risk of cancer. They also aid the detoxification process . You could take the quicker route by steaming the cauliflower, but you'll miss out on a lot of flavour. Roasting really turns up the volume!

Onions are alliums, and hold sulphur compounds which guard our immune defence and help fight inflammation. They are another veggie that I much prefer roasted.

Bone broth contains amino acids and easily absorbed trace minerals. It's also rich in collagen and gelatin which helps repair tissues and joints, and aid the digestive process. Making your own is far superior to most store bought versions, and much cheaper too. I make mine in my Instant Pot in as little as 90 minutes. If you don't own an Instant Pot, I highly recommend you get one, even if you only use it for broth making.

Can I freeze this recipe?

Yes absolutely, in fact make batches and stash portions of this curry cauliflower soup for future meals. Batch cooking is your AIP secret weapon, as it saves you hours in the long run.

What if I'm on the elimination phase?

No problem whatsoever, the soup is still delicious without the cumin and coriander. I promise!

If you know it's time to start thinking about reintroductions, check out my cookbook The Autoimmune Protocol Reintroduction Cookbook. It'll help fast track you to the reintro phase and support you through it. Not to mention give you 100 yummy recipes, most of which can also be made elimination compliant. Yay!

Curry Cauliflower Soup

Prep time: 15 minutes
Cook time: 20 minutes
Serves 4
Print the recipe here!

Ingredients -

1 large cauliflower, trimmed and cut into florets

1 medium red onion, peeled and cut into large wedges

4 large garlic cloves, left whole and unpeeled

5 tablespoons extra virgin olive oil

generous pinch coarse sea salt

2 celery stalks, thinly sliced

1/2 teaspoon ground cinnamon

6 dried curry leaves

1 teaspoon ground cumin (stage 1 reintro) - optional

1 teaspoon ground coriander (stage 1 reintro) - optional

5 cups beef bone broth

coconut milk - optional

Preheat the oven to 400F.

Put the cauliflower, onion and garlic into a large roasting pan and drizzle over 3 tablespoons of the olive oil and sprinkle with sea salt. Together well and spread out in the pan.

Bake for 40-45 minutes until tender and browned on the edges, turning mid way.

Heat the remaining olive oil in a large pan and add the celery. Cook on a gentle heat for 6-8 minutes, stirring occasionally.

Add the spices, and stir for 1-2 minutes. Next add the roasted cauliflower and onion, and squeeze the garlic cloves out of their casings and into the pan.

Pour in the bone broth and bring up to a simmer. Cook on a low heat for 15-20 minutes, or until the veggies are very soft.

Transfer to a blender and blend until smooth, adding more broth if necessary. You will probably need to do this in two batches.

Ladle into bowls and drizzle over some extra virgin olive oil. Add a swirl of coconut milk if you like, and serve hot.