• Green Velvet Soup

    Green Velvet Soup - Comfy Belly

    It might be obvious that I’m a huge fan of cauliflower, since I use it in several recipes in my first cookbook as well as recipes here. Did you know that it makes a great base for soup?

    Green Velvet Soup - Comfy Belly

    Here’s a velvety green dream of a soup—a creamy, fresh-greens medley, infused with a few good seasonings. In fact you’ll recognize all the ingredients as pretty basic, except for the truffle salt I snuck in at the end.

    My older son treated me to truffle salt and truffle oil this past holiday season and it’s a great complement to cauliflower and other vegetable-based recipes. Truffles are a luxury item—check out this interview with the truffle lady of NYC traveling around town, distributing Italian truffles.

    No worries if you don’t have truffled salt or oil, as it will still have great flavor with a simple fine salt. And if you do ever have the opportunity to try truffle salt or truffle oil, do so—it adds a subtle depth of flavor to vegetable soups and purées.

    You can switch out some of the greens and onions if need be, so read the headnotes for any subs along the way. I favor spinach, zucchini, green onions, and parsley for this recipe but many other green and herb combos will work. I particularly love the parsley since it maintains the soup’s verdant color.

    Green Velvet Soup - Comfy BellyGreen Velvet Soup - Comfy BellyGreen Velvet Soup - Comfy BellyGreen Velvet Soup - Comfy Belly


    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, SCD, Soup, Vegetarian  |  12 Comments

    12 Responses to Green Velvet Soup

    1. Beth says:

      Wow a very apt name for this soup. It is very velvety and rich tasting. It contains many of my favorite ingredients. I did have to substitute chicken broth for veggie. Thought I have some veggie but was out of it.

      Love your recipes. All that I have tried are scrumptious. Can’t believe they are so healthy and gluten free.

      Thank you!

      • Erica says:

        Thanks, Beth! Truth be told, I use water most of the time since I rarely have vegetable broth ready-to-use, and it still tastes great.

    2. Barbara says:

      Coukd you tell me at what point I combine the roasted cauliflower with the soup? Is it at simmering stage or blending stage? Many thanks

      • Erica says:

        Wow, thanks for catching that 🙂 – just added it in step 5 (when you add the water or broth).

        • Barbara says:

          Thank you. I made it and it is very yummy!

          • Erica says:

            Great to hear! Thanks.

            • Barbara says:

              Hi Erica, Happy New Year!
              I still love making this green velvet soup.. find it great for weekday lunches.
              I asked for truffle salt for Christmas and got it!! so Iam really excited to try it with that and see how it tastes.
              Id really appreciate if you could tell me what else truffle salt works well with please?
              Many thanks. Barbara

    3. Hi Erica!

      Thanks so much for the shout out – my garlic cashew cream would be a perfect addition for such a yummy and green spring soup.


    4. Kristin says:

      I don’t see where you add the 2 cloves of garlic??

    5. Kristin says:

      Where do you add the garlic??

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