Chilled "Corn" Soup and Seafood Salad
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 8
  • 4 cups cauliflower, sliced into ½ inch pieces
  • 7 TBS unsalted butter or coconut oil, melted (divided)
  • 2 tsp Celtic sea salt (divided)
  • 1 cup onion, chopped
  • 1 garlic clove, finely chopped
  • 1 cup Hearts of Palm, chopped
  • ½ tsp freshly ground pepper
  • 2 sprigs thyme
  • 5 cups organic veggie or beef broth
  • 2 lbs pre-cooked Langostino (I purchased from Trader Joe's)
  • (Shrimp or Crab would also work)
  • ½ small shallot, finely chopped
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 TBS macadamia nut oil plus more for drizzling
  • 3 TBS celery leaves, chopped and divided
  • 2 TBS tarragon leaves, divided
  1. "Corn" Soup: preheat broiler to 400 degrees F. Place cauliflower steaks onto a baking sheet. Drizzle with 2 TBS melted butter or oil and sprinkle with a tsp of salt. Roast for 15-25 minutes, when the cauliflower is dark golden brown on the edges. Remove from oven and set aside to cool.
  2. Heat 5 TBS oil/butter in a large pot over medium heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Meanwhile, drain and rinse the hearts of palm very well. Add Hearts of Palm; season with about ½ tsp salt and pepper. Cook, stirring occasionally, until Hearts of Palm is softened and beginning to brown, about 8 minutes. Remove the pieces of Hearts of Palm and set aside.
  3. In the stock pan (that you just removed the Hearts of Palm from), add the reserved cauliflower, thyme sprigs and 5 cups broth to pot. Bring soup to a boil, reduce heat, and simmer until cauliflower is very soft, about another 8 minutes; discard thyme sprigs. Purée the cauliflower soup mixture in a blender until smooth (I used my Blend Tec blender, which is on sale now! Click HERE to get the deal!) Transfer soup to a large bowl, add the reserved Hearts of Palm, cover, and chill until cold, at least 2 hours.
  4. Langostino Salad: Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 TBS oil; season dressing with salt and pepper. Add langostino meat, 2 TBS celery leaves, and 1 TBS tarragon; toss gently to coat. Cover and chill until cold, about 1 hour. Divide soup among bowls and top with langostino salad and tarragon and celery leaves. Drizzle with oil and season with coarse sea salt and pepper.
Traditional Corn Soup = 312 calories, 15.2g fat, 24g protein, 23.9g carbs, 2.2g fiber (21.8 effective carbs
"Healthified" Corn Soup = 248 calories, 14.7g fat, 23.6g protein, 5.5g carbs, 2.3g fiber (2.2 effective carbs)
Recipe by Maria Mind Body Health at