Cold winter days are made warmer by soup. Yet, who has time to make soup in the middle of the day when lunch hunger kicks in? This soup base can turn into several different kinds of soup throughout the week, just by heating and adding a few new ingredients… rice, noodles, fresh veggies, mushroom. This base once cooked up on Sunday afternoon, goes into mason jars to make soup the rest of the week in the winter.
Variation one : Vegetable Noodle : when reheating on the stove, add in more fresh celery, mushrooms, noodles and chopped chixen. A little chopped cilantro on top is bonus deliciousness.
Variation two : Hot Chixen : when its cold outside we get to turn the heat up twice with hot soup that is spicy. For extra green veggies we added green peas. For extra spice… hot sauce on top.
• 1-2 heads of cauliflower depending on size • Olive oil or coconut oil • 1/2 cup onion diced • 2-3 cloves of garlic • 1/2 cup fresh thyme chopped up for flavor • 1/4 cup fresh rosemary chopped for flavor • 1 can of coconut milk • 2 boxes of vegetable or chicken broth or 2 large jars of homemade stock • Salt and pepper generous
Cook/Prep Instructions Wash cauliflower and cut into small pieces. Toss in melted coconut/olive oil, salt and pepper. Roast at 400 in the oven until golden brown and starting to char just a bit on the edges (20-30 minutes)
In Saucepan :sauté garlic and onions add in fresh spices, add in cauliflower, coconut milk, broth and simmer for 5 minutes or so to let all the flavors meld together. Blend in Vitamix :let the soup cool add to vitamix and blend until creamy Servings: 8-10 short jars of soup
Been making spinach soup almost daily over here. Garlic, celery, tomatoes, a splash fresh squeezed orange juice and bowls and bowls of spinach. I love a heavy sprinkle of hemp seeds on top. Sea salt and orange zest makes it irresistible.