Golden Cauliflower Soup with Parsley and Pepitas

GoldenCauliflowerSoup2Hey guys! 

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. 

Golden Cauliflower Soup with Parsley and Pepitas
Serves 3
Delicious creamy, veggie soup.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 large head cauliflower (about 3 pounds)
  2. 1 tablespoon coconut oil
  3. 1 medium onion, diced (about 1 cup)
  4. 2 large carrots, diced (about 2 cups)
  5. 2 cloves garlic, smashed
  6. 2 cups beef broth
  7. 1 cup water
  8. 1 teaspoon salt
  9. 1/2 teaspoon ground black pepper
  10. 4-5 tablespoons of TinStar brown butter ghee*
  11. 3-4 tablespoons of fresh chopped parsley, for garnish
  12. 2-3 tablespoons pepitas
Instructions
  1. Wash cauliflower and chop up florets.
  2. Heat coconut oil in large pot and saute onions, carrots, and garlic for about 5 minutes.
  3. Add chopped cauliflower to the pot and cook for about 5 minutes.
  4. Add broth and water and bring to a boil.
  5. Once boiling, cover the pot and reduce the heat to a simmer for 45 minutes under veggies are super tender.
  6. Add contents of pot to a blender and blend until smooth.
  7. Return the soup back to the pot and add salt, pepper, and ghee.
  8. Spoon into bowls and top with fresh chopped parsley and pepitas.
Notes
  1. *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!
Adapted from Mel Joulwan
Adapted from Mel Joulwan
Girl With the Hipster Glasses http://girlwiththehipsterglasses.com/


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