This soup is great when sprinkled with some goat cheese crumbles or toasted pine nuts.
Creamy Cauliflower Carrot Soup
Ingredients
- 1 tbs coconut oil
- 1 small onion (diced small)
- 1 Stalk of organic celery
- 2 tbs of freshly grated ginger
- 3 medium carrots
- 3 cups of chopped cauliflower
- 1/2 cup of raw cashews
- 4 cups of chicken or vegetable stock
- salt and pepper to taste
Instructions
- 1. Saute onion, celery and ginger with coconut oil, in a large iron skillet (can use any type of skillet but I prefer iron skillets when cooking, to give additional iron to my food) until soft.
- 2. Add carrot, cauliflower, and cashews and sprinkle with about 1 tsp of salt. Cover the pan and cook for about 10 mins on med low heat, make sure to stir occasionally.
- 3. Add the stock and cover and simmer until everything is very soft and tender.
- 4. Puree the Soup in a food processor, blender or vita mix. Season with salt and pepper to taste.
- Recipe Type : Lunch & Dinner
Instructions
- 1. Saute onion, celery and ginger with coconut oil, in a large iron skillet (can use any type of skillet but I prefer iron skillets when cooking, to give additional iron to my food) until soft.
- 2. Add carrot, cauliflower, and cashews and sprinkle with about 1 tsp of salt. Cover the pan and cook for about 10 mins on med low heat, make sure to stir occasionally.
- 3. Add the stock and cover and simmer until everything is very soft and tender.
- 4. Puree the Soup in a food processor, blender or vita mix. Season with salt and pepper to taste.
No comments yet.