Golden Cauliflower Soup with Parsley and Pepitas
Long time, no post. I will just save my usual spiel about how I’m swamped with work and finding time to blog has become challenging. I think you guys get the gist at this point.
It occurred to me recently that every recipe that I post here doesn’t have to be original. My cooking is a combination of tried and true recipes from blogs and/or cookbooks, random things that I throw together spur of the moment, and combinations of the two. I thought that I’d post this recipe from Mel Joulwan, a paleo blogger and cookbook author that I’ve followed for a couple of years now. I make this soup all the time, making it my own whenever I do. Thought I’d pass it along.
The original recipe is on Mel’s site. The recipe is also found in her cookbook Well Fed 2: More Paleo Recipes for People Who Love to Eat, which is a great addition to any cookbook collection. Here is my most recent rendition.
- 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 broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4-5 tablespoons of TinStar brown butter ghee*
- 3-4 tablespoons of fresh chopped parsley, for garnish
- 2-3 tablespoons pepitas
- Wash cauliflower and chop up florets.
- Heat coconut oil in large pot and saute onions, carrots, and garlic for about 5 minutes.
- Add chopped cauliflower to the pot and cook for about 5 minutes.
- Add broth and water and bring to a boil.
- Once boiling, cover the pot and reduce the heat to a simmer for 45 minutes under veggies are super tender.
- Add contents of pot to a blender and blend until smooth.
- Return the soup back to the pot and add salt, pepper, and ghee.
- Spoon into bowls and top with fresh chopped parsley and pepitas.
- *TinStar is my favorite brand of ghee, which you can find you their website or on ThriveMarket. If you don't have ghee, you could also use 1/4 C of coconut milk as called for in the original recipe. Alternatively, you could brown your own butter in a pan or just use regular old butter. You're just looking to add some fatty creaminess to the soup so explore your options!