Soup Recipes
Golden Cauliflower Soup
Ingredients
1 large head cauliflower (about 3 pounds)
1 tablespoon coconut oil
1 medium onion, diced (about 1 cup)
2 large carrots, diced (about 2 cups)
2 cloves garlic, smashed
2 cups beef bone broth
1 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup coconut milk
Servings: 6
Calories – 126 kcal
Total Fat – 7.5g
Sodium – 578 mg
Total Carbs – 13.2 g
Total Sugars – 6.1 g
Protein – 4.5g
Directions
Wash and core the cauliflower, then coarsely chop. Set aside.
Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden, about 5 minutes. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
Add the broth and water, and then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes.
Working in batches, carefully transfer the cauliflower and some of the broth to a blender or food processor. Cover the top with a dishtowel to protect yourself from splatters, and purée the cauliflower until smooth, adding more broth as necessary.
Pour the purée back into the soup pot, and then add the salt, pepper, and coconut milk. Stir to combine and cook over medium until heated through. Serve immediately with garnishes, or store covered in the refrigerator.
To reheat, warm the soup gently over medium-low heat until bubbly.
Original recipe from Well Fed (http://meljoulwan.com/2012/10/24/golden-cauliflower-soup/)
Roasted Chicken Soup
Ingredients
3-4 carrots, peeled and cubed
3 cups butternut squash, peeled and cubed
2 TBSP coconut oil
4 cups chicken stock, store-bought or homemade
4-6 cups of shredded chicken or 1-2 lbs. uncooked chicken breasts
¾ tsp. dried parsley
1 tsp. sea salt
½ tsp. dried thyme
½ tsp. dried rosemary
¼ tsp. dried oregano
¼ tsp. cracked pepper
1-cup water
2 cups or more baby spinach
Servings: 4
Calories – 352 kcal
Total Fat – 19.64 g
Sodium – 913.15 mg
Total Carbs – 24.56 g
Total Sugars – 7.36 g
Protein – 19.49 g
Directions:
Preheat oven to 425 degrees F.
Toss the vegetables in the coconut oil and sprinkle with salt and pepper. Roast for 25-35 minutes, until the vegetables are tender.
Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt, and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
Add half the vegetables to the soup, and place the other half in a blender. Puree the vegetables with the 1-cup of water.
Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.
NOTE: I roasted a chicken in the crock-pot and ended up putting the whole thing in this soup.
Recipe from: https://againstallgrain.com/2013/01/30/leftover-roast-chicken-soup-with-roasted-vegetables/