Take that broth up a notch.
Soup is quite possibly the most nourishing dish on the planet, and for good reason: The health benefits from a mere cup of soup are outstanding. And why is this? Bone broth, the base of many a soup. Bone broth is, simply put, amazing for your body: The bones and joints of pastured, properly raised animals contain tons of things that are, in turn, great for OUR bodies, and when said bones and joints are simmered low and slow, they release collagen, minerals and all kinds of other good stuff that our bodies absorb when we drink it. Bone broth has been known to help with immunity, joint health, hair and skin health, and gut health / digestion. So when you base that soup you are making with bone broth, as opposed to, say, a bullion cube, you’re steps ahead, nutritionally. Here, a deliciously creamy cauliflower soup that uses (surprise! bone broth as a base. (And a recipe for said bone broth, too.)
THE BONE BROTH
Bone broth is simple to make. Essentially, you take some solid bones from a pastured animal (chicken or beef), toss them in a big stock pot full of water with raw veggies, herbs and a dash of apple cider vinegar (to help extract the good stuff). Next, you simmer for 24-72 hours, and pour the final product into a large jar, refrigerating and skimming some of the fat if desired. If you’re not into a time-consuming process, bone broth is becoming widely available in grocery stores around the world. Check the frozen section of a health food store, or try online sites like Barefoot Provisions
, or Amazon
, for shelf stable bone broths. Be sure to check the ingredient list to make sure you’re getting true bone broth, not just a soup stock, and look for varieties without added sugar.
THE CREAMY CAULIFLOWER SOUP
When I first began consuming broth, and eating more soup, I found myself making the same veggie soups over and over. Broth soups got old quickly, so I began experimenting with ways I could make soups that were similar to the thick creamy ones I ate before adopting a Paleo diet. Enter this creamy cauliflower soup: It’s insanely easy to make, and you can customize it with very little effort. (You can find the full nutritional profile for cauliflower here
- 1/2 head of cauliflower
- 1/3 cup coconut milk (look for coconut milk in a jar, no sugar added, with as few gums as possible)
- 1 cup bone broth
- 1 teaspoon salt
- dash of pepper, to taste
- 1. Roast cauliflower in the oven at 400 degrees for an hour on a greased baking sheet or in a cast iron skillet. (I don’t even chop mine, since I’ll be blending it later.)
- 2. Remove from the oven and place in a high-power blender or large food processor.
- 3. Pour in broth and coconut milk, then sprinkle with salt and pepper.
- 4. Blend well until thoroughly combined.
- 5. Serve and store any extra in glass jars in the fridge until ready to eat.
If you’d like to add a twist to this simple soup, you can cover the cauliflower with your favorite herbs and spices before roasting, which will change the final flavor of the soup. You can also roast other vegetables with the cauliflower and blend them in to change the flavor of the soup, like peppers, potatoes or winter squash. I sometimes enjoy adding turmeric for a healing punch, curry powder for an exotic flavor, or thai spices and peanut butter for a peanut-sauce inspired soup.