(Dairy allergy friendly- dairy free soup)
Looking for a soup that taste extremely similar to one of your favorite winter indulges? Loaded baked potato soup.
But often feel heavy from the potatoes and cream after eating it?
My modified recipe tastes just like it but offer more nutrient dense ingredients, including gut healing properties!
I make this soup almost weekly now because I love it so much during these colder months. I love loaded baked potato soup but after doing an at home test a few months ago I found out I have a sensitivity to potatoes and some dairy. Which made me want to look for other option! I do not believe in restricting yourself from anything you love but rather finding better options.
Now, let’s get to the recipe
-6 cups riced cauliflower (I use the already chopped bags of riced cauliflower from Whole Foods- but you can get them just about anywhere)
-32 oz chicken broth (or vegetable broth if you are vegetarian/vegan)
-2 cups chopped onion
-2 tbsp minced garlic
-4 tbsp olive oil
-salt & pepper for seasoning (or whatever other seasonings you love)
-peas/carrots/corn (this will go in the soup once it is blended)
-turkey bacon/chicken sausage (or none if vegetarian or vegan) this is also to add once the soup is blended
- Get a good sized pot on the stove and add the olive oil, onions and garlic and sauté until aromatic and transparent
- Once the onions are transparent looking at the cups of riced cauliflower and stir all together and let cook about 10 minutes
- After that, add the chicken broth and let cook on the stove for about 15 minutes on medium high but monitoring it the whole time
- Add the seasoning you want then let soup cool!
- Add soup to blender then put back in original pot on stove
- Add in the cooked vegetables of choice & turkey bacon/chicken sausage (also do not feel afraid to add in whatever you want whether that be cheese or any vegetable!) I personally just do the vegetables and sometimes add chicken sausage.
Let me know what you think of this recipe, if you have any questions or have any recipe modification ideas 🙂
(Ps makes a good amount of soup- possibly 12-20 servings)