RESTART® Friendly Creamy Cauliflower Soup
It’s fall in the northern hemisphere and the days are getting cooler and the nights longer. Warming soups and stews can take the chill off a cool, rainy day and bring some sunshine to our bodies and souls. This month we are featuring a recipe for a creamy cauliflower soup from ourRESTART® cookbook.
Creamy Cauliflower Soup is an easy dish full of flavor and nutrient dense foods.
In RESTART®, we talk about the importance of eating whole foods that satisfy not only our tastebuds, but also our bodies’ needs for certain nutrients. Cauliflower, combined with ghee and bone broth, bring a balanced dish full of vitamins and minerals, good fats and carbohydrates.
You won’t feel like you are missing anything when you taste the hint of curry and paprika combined with mineral salt and black pepper. For a little extra heat, try adding a pinch of cayenne pepper.
This recipe takes about 10 minutes to prep and another 30 minutes to simmer. The smell is as delicious as the taste. Try it out and let us know what you think!
Creamy Cauliflower Soup Recipe
by Jeni Hall
Makes 8 Servings
- 1 -2 Tbsp ghee
- 1 head cauliflower, chopped
- 2 leeks, white only, cleaned and chopped
- 2 quarts chicken bone broth
- 1 tsp curry powder
- Salt and pepper to taste
- Cilantro and paprika for garnish
- Sauté leeks in ghee, salt, pepper and curry powder.
- Add remaining ingredients and cook until vegetables are soft.
- Garnish with cilantro and paprika.
NOTE: 1/8 tsp cayenne pepper can be added for a little extra heat.
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