Key Points

  • Simple, nutrient-dense cauliflower soup made with bone broth for gut health and rich flavor.
  • Can use homemade or high-quality store-bought bone broth; homemade method included (simmer 8–12 hours, 4 hours acceptable).
  • Uses ghee or coconut oil and leeks for savory depth; finish by blending until smooth and season to taste.
  • Garnish options: reserve cauliflower florets, top with green onions and paprika for texture and color.

Cauliflower and Bone Broth Soup

This simple yet incredibly nourishing cauliflower and bone broth soup is perfect for when you want to reset your body or need a comforting meal. It’s packed with nutrients, easy to digest, and has a rich, satisfying flavor. We at geefee believe in the power of wholesome ingredients, and this recipe truly embodies that philosophy.

Ingredients

  • Cauliflower: 1/2 head (approx. 200g)
  • Leek: 1/2 stalk (approx. 40g) *mainly using the white part
  • Bone broth: 4 cups (approx. 800ml - 1L) *homemade or high-quality store-bought
  • Ghee or coconut oil: 2 tsp (approx. 10g)
  • Bay leaf: 1 leaf
  • Sea salt: 1 tsp (adjust to taste)
  • Green onions (finely chopped): a small amount
  • Paprika powder (optional): to taste
  • (Bone Broth: Easy-to-make batch)
  • Chicken bones (carcasses): approx. 1kg
  • Carrots: 3 (approx. 130g each) *2 is fine if they are large
  • Celery: 2 stalks (approx. 120g)
  • Apple cider vinegar: 2 tbsp
  • Water: 2 liters
  • Herbs like rosemary and thyme (bouquet garni): about 5 sprigs each
  • Coconut oil or ghee: 1 tbsp

Instructions

  1. (If making bone broth) Wash the chicken bones thoroughly under running water to remove any blood or excess dirt. Chop the carrots and celery into large, rough pieces.
  2. Heat the coconut oil (or ghee) in a large pot and briefly sauté the carrots and celery. Once fragrant, add the chicken bones and lightly sauté everything together.
  3. Add the water, apple cider vinegar, and herbs, and bring to a boil over high heat. Skim off any scum that rises to the top. Reduce the heat to low and simmer gently for 8 to 12 hours (4 hours is acceptable if you are short on time). Add more water as needed if it reduces too much. Once done, strain the broth to remove the bones and vegetables, saving only the liquid.
  4. Divide the cauliflower into small florets, and thinly slice the tough parts of the stem. Finely chop the leek. Reserving a few small pieces of cauliflower for a garnish adds a nice texture to the soup later.
  5. Heat 2 tsp of ghee or coconut oil in a heavy-bottomed pot. Add the leek and cauliflower, and sauté over medium heat for 3 to 4 minutes until the surface becomes slightly translucent (this brings out a savory aroma).
  6. Pour in the bone broth and add the bay leaf. Simmer over medium heat for about 10 minutes, or until the cauliflower is tender. Turn off the heat and let it cool slightly.
  7. Once slightly cooled, transfer to a blender and blend until completely smooth (if it's still warm, blend in small batches to prevent splattering, or use an immersion blender).
  8. Return the soup to the pot, warm it over low heat, and season with salt to taste. Serve in bowls, garnished with finely c