Souping with Save Our Bones: Cozy Cauliflower Soup

My favorite website for learning how to keep my bones strong is Vivian Goldschmidt’s, MA, Save Institute (  Her postings often contain healthful, alkalizing recipes to offset the high acid diet of most Westerners (meat, dairy, most grains). Since I love cauliflower soup and have posted a couple of my own, I thought I’d ask permission for the one from a recent posting in Save Our Bones. Here it is, reprinted with permission. As the website notes: Bone Appétit! (The photo is a Stock Photo from the ‘Net.)

P.S. Note that the recipe says 100% alkalizing, making it a good choice to offset your acid foods for lunch or dinner (ex. a cheese sandwich for lunch or chicken and rice dinner) Also, the links in the ingredients take you back to the Save Our Bones website with two other soup recipes.  Perfect Soup for a chilly day!


 Cozy Cauliflower Soup

This is a creamy, smooth, pureed soup with the nutty, and comforting flavor of cauliflower.

6-8 Servings
100% Alkalizing


  • 2 tablespoons extra virgin olive oil
  • 2 medium white onions, thinly sliced
  • 1/2 teaspoon sea salt, divided
  • 2 cloves garlic, minced
  • 1 head of cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 ½ cups water
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 cup coconut milk
  • Black pepper to taste


  1. Heat the olive oil over medium-high heat and sauté the onions with ¼ teaspoon salt for about 8 minutes.
  2. When onions are translucent, turn the heat down to low and stir in the garlic.
  3. Sauté for about 2 minutes, and add the rest of the ingredients except the coconut milk.
  4. Stir in the remaining ¼ teaspoon salt.
  5. Bring the soup to a boil, and turn the heat to low and simmer for 15 to 17 minutes (or until cauliflower is tender).
  6. Puree the soup in a blender until smooth (you may have to work in batches, pouring the pureed soup back into the pot to keep warm).
  7. When all the soup is pureed and back in the pot, stir in the coconut milk and add salt and pepper to taste. Add 1 tablespoon EVOO just before serving.

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