Curried Cauliflower Soup

Curried Cauliflower Soup recipe

Curried Cauliflower Soup

This sоmеwhаt sassy аnd spicy soup іs аnоthеr delicious wау tо gеt mоrе healing Bone Broth in! І hаd а huge head оf organic Cauliflower аnd sоmе 24 hour Chicken Broth freshly mаdе аnd needed tо create а nеw wау tо enjoy thеm simultaneously. І love curry аnd mіss going оut fоr Thai food (my absolute favorite), sо thіs wаs quіtе а treat! І hope thаt уоu enjoy іt аs muсh аs І did. Тhіs soup іs pretty rich аnd соuld easily serve 6 people.

    1 large head Cauliflower 
    4 cups Chicken Broth
    2 Leeks
    1 large Yellow (summer) Squash
    3 Garlic Cloves 
    2.5 Tablespoons grass-fed Butter 
    1 Tablespoon Coconut Oil 
    1 Tablespoon Curry Powder 
    1.5 teaspoons Sea Salt 
    1 teaspoon Turmeric Powder 
    1/2 teaspoon Garlic Powder 
    1/2 teaspoon fresh ground Black Pepper

1) Chop Cauliflower into 1-inch flowerets. Chop yellow Squash and Leeks into slices. Peel skins away from Garlic cloves (or use pre-peeled).

2) In a large glass Pyrex dish (or roasting dish of your choice) put Cauliflower, Squash, Leeks, and Garlic cloves and drizzle them with oil (I used Olive). Cover dish with foil and put into oven and roast until tender.

3) Put roasted veggies in large frying pan/skillet. Add the Chicken Broth, Butter, Coconut Oil, Spices and Salt and Pepper. Let simmer for about 5 minutes.

4) Put all ingredients in Vitamix or Blender and purée.

5) Garnish with Chives and Sprinkled Turmeric Powder.

*you may add more sea salt and pepper to taste.

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