A few weeks ago, I attended a weekend workshop called Finding Your Inner Compass. That was amazing and life changing, but that’s not what this blog is about. One of the Presenters over the weekend, Jessica Jean Weston, prepared all of our juices and food. She is amazing. She owns and operates Superfresh! Organic Cafe in Brattleboro, VT and is the author of Healing Tonics, Juices, and Smoothies: 100+ elixirs to Nurture Body and Soul plus three nourishing cleanses. This is all about a little soup recipe that I spotted in this book, so here it is…
- Cream of Cauliflower Soup
- 3 Tbsp Coconut Oil
- 1/2 Medium Yellow Onion, diced
- 4 garlic cloves, minced
- 2 celery stalks, diced
- 1 1/2 tsp Himalayan salt
- 1 head of cauliflower
- 1 cup of vegetable stock (or filtered water)
- 2 cups coconut milk
- 1/2 tsp black pepper
Put the oil in a medium saucepan and sauté the onion, garlic, and celery with the Himalayan salt over medium-low heat for a few minutes, until golden, stirring occasionally. Add the cauliflower and stock or water and allow it to cook down for about 5 minutes. Add the coconut milk and black pepper and cook until the cauliflower is very soft.
Carefully Pour the mixture into a blender and puree until silky smooth. Enjoy!
This is directly from the book. I tripled the recipe because I was going to a party. This was a fairly easy recipe. My only problem was this:
Apparently you are supposed to let the soup cool a bit before putting it into your bullet. This explosion added about an hour to my prep time for the extensive cleanup it took. I just don’t want you to make the same mistake! Someday I will get my Vitamix and life will be so easy, but for now the bullet will do.
This recipe was a hit. It is so healthy and makes you feel all warm and cozy in the winter and you can feel good about eating in because its filled with healthy fats and veggies. Let me know what you think! And please support Jessica and her biz. I love the book. Here is a link to purchase it.