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CREAMY CAULIFLOWER SOUP

Author Muneeza Ahmed

Ingredients

  • 1 tsp avocado oil optional
  • 2 stalks celery chopped
  • 1 small hanna sweet potato diced
  • 1 medium sized potato diced (3 potatoes if omitting the coconut milk)
  • 1 Onion chopped
  • 1 cup leeks chopped
  • 7 cloves garlic sliced
  • 1 tsp herbes de provence
  • ¼ tsp turmeric powder
  • ½ tsp nutmeg ground
  • ¼ tsp chipotle pepper
  • 1 tsp Veggie Pepper blend by Frontier Organics or use ¼ tsp black pepper
  • 1 Large Head Cauliflower chopped*
  • 1 whole lemon juiced
  • ½ cup parsley chopped
  • 2 cups Healing Broth by Medical Medium need 3 cups if you are choosing to omit oil and water saute the veggies and spices
  • 1 14 oz Can Coconut Milk optional - if you are omitting the coconut milk, add in more 2 more potatoes
  • Salt to taste

Instructions

  • For this first step, start it 20 minutes before you are doing step 2. The cauliflower needs to bake before you can put it into the soup. Use ½ tsp of avocado oil in your palm and massage it into the head of the cauliflower, with the turmeric, chipotle, nutmeg, Herbes de Provence. Bake in the oven with parchment paper covering your baking tray, for 30 m at 400 F.
  • Use the remaining ½ tsp of avocado oil, onion, sweet potato, garlic, potato(es), celery, salt and Veggie Pepper blend to a pot and sauté until the onions are softened. Continue to add water to prevent sticking. If you are choosing to be oil free, you can just saute everything in 1 cup water or an additional 1 cup healing broth for flavor.
  • Once the cauliflower is ready, remove from the oven. Chop and add to the saute mixture. Add 2 cups of healing broth and add enough filtered water to cover the veggies. Let it simmer for about 15 minutes.
  • Add the coconut milk (if you are choosing to add this).
  • Blend with an immersion blender until smooth. If you don’t have an immersion blender then transfer to a blender jug in stages and blend until smooth then return to the pot.
  • Adjust salt and pepper to taste.
  • Serve with a squish of lemon juice and parsley to garnish.
  • *Can use two small heads of cauliflower if you can’t find one large one. If you use less cauliflower the soup will be slightly thinner.