Cauliflower Artichoke Soup

Cauliflower Artichoke Soup

Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Main Course, Soup
Servings 4 or 8 appetizers


  • 1 head cauliflower chopped & stems removed
  • 1 can artichoke hearts drained
  • 1/2 cup fennel diced
  • 2 1/2 cups unsweetened full fat coconut milk
  • 1 med shallot peeled & diced
  • 3 cloves garlic chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • salt & fresh ground pepper to taste


  • 4 tsp crème fraîche
  • 1 ounce prosciutto fried in a small saucepan with 1 tsp olive oil
  • 4 tsp olive oil
  • 4 slices radish
  • microgreens optional
  • toasted baguette


  • In a large pot, heat the olive oil on medium to high heat. Add the cauliflower and cook for 5 minutes.
  • Add the fennel, garlic, and shallot and stir to combine. Season with salt & fresh ground pepper. Cook for an additional 5 minutes. Stir often.
  • Add the artichoke hearts and coconut milk. Bring to a boil first then reduce to low heat and simmer for 10 minutes. Once the cauliflower is easy to pierce with a knife, remove from heat. Allow to cool for several minutes.
  • Pour in all ingredients into a large blender and pulse until smooth.
  • Return to the pot and keep warm at low heat. Add 1 tbsp of lemon juice and stir to combine. Taste and add additional salt & fresh ground pepper if necessary.
  • Serve in soup bowls with a toasted baguette. Garnish each soup with crème fraîche, fried prosciutto, radish, olive oil, and microgreens.


Bacon is a great substitute for prosciutto as a garnish. 

Bon Appétit!