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February 12, 2019
This creamy cauliflower and potato soup is simple, flavorful, and naturally detoxifying. It’s the perfect way to get your veggies, plus protein and healthy fats.
1 large head of cauliflower (about 1-1/4 lb), chopped into small florets
1 medium yellow onion, coarsely chopped
3 small red potatoes, skins on, cut into 1/2” cubes
4 1/2 cups bone broth (or veggie stock if vegetarian)
1 can (14 oz.) full-fat unsweetened coconut milk (about 2 cups)
1- Preheat oven to 450F.
2- Drizzle a tablespoon of the olive oil over a large baking sheet, then add chopped or riced cauliflower, whole garlic cloves, and chopped onion to pan.
3- Spread veggies in a single layer and drizzle with remaining olive oil.
4- Season with 1/2 tsp of the sea salt, 1/4 tsp of the pepper, and the dried thyme.
5- Roast for 30-35 minutes, stirring once halfway through; veggies are done when they are tender and golden brown and crispy on the edges.
6- During the final 15 minutes of the veggies’ roasting time, put bone broth and remaining salt, pepper, and cayenne in a large pot.
7- Add potato chunks and bring to a boil, then reduce to a quick simmer and cook for 10-15 minutes, until potatoes are tender.
8- Add coconut milk to bone broth and potatoes and stir well to combine, then remove from heat.
9- When veggies are finished roasting, pour them into your creamy bone broth and blend until completely smooth before serving. (This can be done with a handheld immersion blender or by pureeing in your food processor.)
10- Serve piping hot; leftovers can be refrigerated for up to 3 days or frozen for up to 4 weeks.
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