I’m in mourning peeps. I’m devastated to report the untimely demise of my beloved microwave. I have many happy memories of our partnership – cooking mountains of cheesy cauliflower puree together, about a ton of bacon, heating my morning tea, gently melting together Lindt 90% chocolate and heavy cream to make frosting…
Oh the times we had. And now, until I replace it, I’m microwaveless. This is bad people. Very, very bad.
In fact I wasn’t aware how much I relied on it until it was gone, and of course I’m now obsessed with all of the things I can’t do. The other night I was washing dishes and started obsessing about all of the germs living inside of my (relatively new and not visibly dirty) dish sponge.
I knew that microwaving it for 2 minutes would kill 99% of any potentially life threatening bacteria. And even though I’ve known this fact forever, and have only actually done it once (like a year ago), I suddenly became convinced that if I didn’t microwave that sucker for the requisite 2 minutes IMMEDIATELY, we would all die in our sleep that very night.
I managed to mentally talk myself off of the ledge just seconds before rushing over to our neighbors house and banging on their door like a maniac at 9pm to ask if I could put my sponge in their microwave for just 2 short minutes, because it was AN EMERGENCY! It was touch and go for awhile, but you’ll be happy to know that I located a new sponge under my kitchen sink, promptly threw out the old one, and saved my entire family from certain death. Phew…
So anyway, the moral of the story is… I really need a new microwave. And maybe a therapist. Until that happy day arrives, I’m having to do things the old fashioned way.
Take this delicious keto curried cauliflower soup for example. I had to put all of the ingredients into a pot and simmer it on the stove to get the cauliflower soft. It took OVER HALF AN HOUR!!!!
Oh the horror… That’s a long time to a food blogger who is cooking and photographing multiple recipes in the same day! I have to admit it was worth the wait though.
Since I’m doing the Whole 30 this month and can’t eat any dairy, I used almond milk and coconut milk to make it creamy, which worked like a charm. It might be a little crazy premature to make hot soup in August, but for some reason I was in the mood, and this really hit the spot.
If making soup when it’s 90 degrees out isn’t your thing, Pin this cauliflower soup recipe and try it out when the weather cools down.
Since I’m doing the Whole 30 this month and can’t eat any dairy, I used almond milk and coconut milk to make it creamy, which worked like a charm. It might be a little crazy premature to make hot soup in August, but for some reason I was in the mood, and this really hit the spot. If making soup when it’s 90 degrees out isn’t your thing, Pin this cauliflower soup recipe and try it out when the weather cools down.
- 1 medium head of cauliflower
- 2 cups unsweetened almond milk
- 2/3 cup unsweetened coconut milk
- 3 Tbsp Ghee or clarified butter*
- 1/2 cup water
- 1/2 cup unsweetened apple juice*
- 1 Tbsp curry powder or garam masala
- 2 tsp powdered ginger
- 2 tsp garlic powder
- 2 tsp ground coriander
- Combine all ingredients in a medium saucepan. Bring to a simmer and cook, covered, for about 35 minutes or until the cauliflower is completely soft.
- Puree the soup in a traditional blender, or with an immersion blender right in the pot.
- Season with salt and pepper to taste. Garnish with pumpkin seeds if desired.
*You can substitute 1/2 cup water and 1 Tbsp of sugar substitute for the apple juice if you are counting carbs.
Approximate nutrition info per serving (no apple juice): 164 calories, 16g fat, 3.3g net carbs, 3g protein
To make this recipe Vegan, substitute coconut oil for the ghee.
If you are Paleo, and not doing the Whole 30 you can add 1 Tbsp of honey or maple syrup to add more sweetness.
- Category: Soup
- Cuisine: Vegetable soup
- Calories: 180
- Fat: 16g
- Carbohydrates: 5.6g net
- Protein: 3g