Category: Plant-based

Creamy cauliflower soup

4/3/2020

Creamy Cauliflower Soup

2 tablespoons olive oil or ghee
1 small onion, chopped
2 cloves garlic, minced
1 head cauliflower, cut into florets
1 teaspoon salt
¼ teaspoon dried thyme
⅓ cup coconut milk (optional)

Directions

Heat a large stockpot over medium heat and add olive oil.
Add the onion and sauté until soft, 5-7 minutes. Add the garlic and sauté for 1 minute.
Add the cauliflower, salt, and thyme and stir to coat. Add water to the pan to just cover the cauliflower (it’s ok if parts are sticking out).
Turn the heat to high and bring to a boil, then reduce heat to low and simmer for 30 minutes or until cauliflower is fork tender.
Add the soup to a blender along with the coconut milk if using and purée until smooth.

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Herbed Tomato Soup

3/15/2020

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Herbed Tomato Soup
Serves 4

Ingredients
1 tablespoon grass-fed ghee or olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 28-ounce can San Marzano tomatoes
1.5 teaspoons salt
1 tablespoon coconut aminos
1 scoop grass-fed collagen powder (optional)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Directions

In a medium sauce pot, heat ghee or oil over medium heat. Add the onion and salt and sauté, stirring frequently, until onion just begins to brown, 8-10 minutes. Add garlic and sauté for one minute.
Add canned tomatoes and break up well with a wooden spoon. Raise heat to medium-high and bring to a boil. Reduce heat to low and simmer 10-15 minutes, stirring occasionally.
Add tomato mixture to a high speed blender along with coconut aminos, collagen (if using), and herbs. Process until smooth.

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Creamy cauliflower soup

Herbed Tomato Soup

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