Cauliflower Corn Soup


Its that time of year where the leaves start to change colour and their is a crispness to the air. It’s also the perfect time to start making soups again! I am a big fan of soups they are pretty easy to make and it always leaves you with leftovers for later in the week saving you time. Plus nothing is better on a chilly day then a warm bowl of soup.

For this recipe you will want to use a large head of cauliflower, if you arn’t able to find one I would recommend two small ones or 1.5 medium ones. That way you end up with enough soup and the flavour is consistent with how it should be tasting.

It’s also the perfect time for this recipe because corn is still in season. Try to get organic corn as most corn is genetically modified (GMO) which can harm your gut bacteria or at least non-GMO corn. For the corn make sure you take out all of the corn silk from the middle but leave the leafs on the outside. This will help to protect the corn from burning on the BBQ but allows it to get some really nice flavour from the BBQ. If you don’t have a BBQ feel free to boil the corn as you typically would. After you finish cooking the corn cut it off the cob to be added either into the soup or on top.

We also like to have some crumbled pecans on top as we find they add a nice flavour and a nice crunch to the soup.

We used an immersion blender for this recipe. If you don’t have one, you can try adding the ingredients to a regular blender or food processor. Just be careful not to burn yourself or ideally let it cool first!


1 large Cauliflower
2 cloves of Garlic
1 medium Onion
1 can of Coconut Oil
2 cups of Water
2 cups of Vegetable Stock
1 1/4 tsp Sea Salt
3/4 tsp Pepper
1/2 cup Coconut oil
2 cobs of Corn
Pecans (Optional – as much as desired)


1. Heat the oven to 350F bake
2. Wash the cauliflower, cut it into florets and place on a baking sheet
3. Melt the 1/4 cup of coconut oil, pour over the cut cauliflower and mix until covered. Sprinkle salt and pepper on top. Place the oven and bake for 40 minutes
4. While to cauliflower bakes, we need to prep the corn. Peel down the outer layers of the corn but do not remove them. Take out the corn silk and cover the corn again with the outer leaves. Fill a large bowl with cold water and soak the corn for at least 10 minutes
5. Time to start the rest of the soup, cut the garlic into small pieces and the onion into medium chunks
6. Melt the remaining 1/4 cup of coconut oil in a large pot
7. Add the garlic and cook for a couple minutes on medium-low until it sizzles and becomes fragrant then add 1/4 tsp of salt, 1/4 tsp of pepper and chopped onion and cook until the onion starts to turn clear. After the onion starts to turn clear add the water and vegetable stock to the pot
8. Once the cauliflower is done add it to the pot. Cover the pot and cook on low for 5 minutes. Then blend with an immersion blender until there is a smooth consistency
9. Heat up the BBQ. Once heated place the corn on the BBQ on medium for 18 minutes turning every 6 minutes
10. Add the can of coconut milk, 1 tsp of sea salt and 1/2 tsp of fresh ground pepper to the soup and stir
11. Once the corn is done, let it cool a bit and cut the corn off of the cob. You can either add it to the soup or put it on top as a beautiful garnish
12. Crumble pecans (as much as you would like) on top of your bowl when serving

Hope you enjoy!