Nutritionally Sound ~ Emotionally Delicious

SCD Friendly Recipes

Cauliflower Carrot Soup
January 17, 2015
Serves Approx. 8 to 10 servings
Recipe can be cut in half
Ingredients:

2 Tbls Olive Oil
2 lbs Carrots (Sliced)
1 Large Sweet Onion (Largely Diced)
10 Cloves Garlic (Roughly Chopped)

2 heads Cauliflower (Chopped)
64 oz Broth (Home made Bone Broth is Best – in a pinch I use Pacific Organic Bone Broth)
1 tsp Garlic Granules
2 tsp Cumin
2 tsp Coriander
2 tsp Garam Marsala
1-2 Tbs Turmeric
1/2 tsp Cayenne Pepper (optional)
Salt and Pepper to taste
Directions:

Combine, in a large pot, pealed and sliced carrots, diced sweet onion, garlic cloves and olive oil. Saute until onions turn clear and start to brown

Add Spices and stir

Add broth and cauliflower (a little added broth could be added for desired thickness)

Simmer on low until cauliflower is soft and pierces with fork easily.

Use a hand mixer to puree (or transfer to a blender) until there are no more chunks (I like to leave bits in for texture)

Continue to simmer for about 10 minutes to meld flavors.

Options:

Add diced shrimp or pieces of white fish like Tilapia
Add other protein like shredded or cubed chicken
Add Aged Cheddar or Parmesan Cheese
Top with Avocado slices

Note: All spices can be altered or changed per your taste or availability

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