Cauliflower Soup

(from Mojeaux’s recipe box)

You’ll have to make Adele’s anti-yeast chicken broth first, as this recipe calls for it.

Source: Adele Stratton

Categories: anti-yeast, soup, winter


  • olive oil (or other allowed fat)
  • 1 onion, coarsely chopped
  • 3 celery stalks, sliced
  • 1/2 veggie mix from Adele's chicken broth
  • 6-8 c Adele's chicken broth
  • 1 head of cauliflower, coarsely broken up


  1. In a soup kettle over medium heat, slowly saute (but don’t brown) onion and celery in fat.

  2. Add broth and cauliflower.

  3. Bring to a boil and cook 15-20 minutes until the cauliflower is very soft.

  4. Using a hand blender or a countertop blender, blend the broth and cauliflower until it is creamy smooth.

  5. Add back veggie mix from broth.

  6. TIP: This can be made very thick (with less broth and more cauliflower) to fairly thin.

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