So flavorful, so creamy, so "mmmm,mmmmm, good!" You will savor this soup until the last bite & might even be licking the bowl at the end. No dairy thickeners needed here, the cauliflower adds that creamy texture, and it detoxifies your body at the same time, isn't that sweet? Topping this soup with a dollop of raw nut yogurt (with probiotics) makes for a very happy & healthy belly. The tang and nutty profile it brings, completes this soup and notches it up from a 7 to a 10 in my book. Let's add another 5 notches for the beautifully toasted homemade coconut bread on the side for dipping. What's soup without bread? Lame... that's what. 'Creamy' Cauliflower & Carrot SoupServings: 3-4 1 Tbsp of organic coconut oil 2 Tbsp of organic chopped shallots 1/2 package of organic baby carrots (because they're already peeled :) ) 1/2 head of organic cauliflower - chopped & roasted (roasting the cauliflower with coconut oil adds a great nutty, smokey profile to this soup) 2 tsps of lemon zest 1 tsp of cumin 1/2 tsp of curry 2 cups of homemade chicken (or vegetable) stock 2 cups of water salt & pepper Raw almond & cashew yogurt for topping Heat the coconut oil in a medium/large pot over medium heat. Add the shallots (I used already prepared chopped ones, if you use fresh let them cook down for a few minutes).
Add the carrots, lemon zest, cumin, & curry and give a quick stir. Pour in the water & stock, bring to a boil, then reduce to low heat, cover & let simmer for about 15-20 minutes. Add your cauliflower & cover - let simmer for another 15-20 minutes, until veggies are nice & tender. Pour the soup mixture into a blender/food processor. Season with salt & pepper to taste and blend until smooth & creamy. Serve with a dollop of raw almond cashew yogurt, sprinkle with curry powder, & dip with a toasted slice of coconut bread.
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This recipe is so simple and I was so surprised at how perfect this bread came out. The coconut components add a subtle sweetness and the spelt flour adds that nutty, earthy taste that bread has. It was so crisp on the outside and had the perfect moist, fluffy texture on the inside. This coconut bread is also filled with health benefits containing essential vitamins & minerals to your bodies health, could it get any better? Because this coconut bread is only subtly sweet, it's versatile. Toast it for breakfast with some almond butter and toasted coconut (like I did =D) or use it for lunch as your sandwich bread. Perhaps try making a batch of this 'Creamy' Cauliflower & Carrot soup and use your coconut bread for scraping the bowl at the end. Coconut BreadServings: 1 small loaf/ ~6-8 slices Dry 1/2 cup of coconut flour 1/2 cup of spelt flour 1/2 tsp of salt 1 tsp of aluminum free baking powder Dash of stevia (or 1-2 tsp of sugar) Wet 3 Tbsp of coconut milk 2 Tbsp of coconut oil 3 eggs 2 flax eggs* (or 2 more eggs) *2 flax eggs = 2 Tbsp of flax meal combined with 1/4 cup + 2 Tbsp of water: mix together and let sit until the flax absorbs the water and thickens to take on an egg like texture Preheat oven to 350 degrees. Grease a small loaf pan with coconut oil.
Combine dry ingredients and mix well. In a separate bowl, combine wet ingredients and mix well. Fold the wet ingredients into the dry to make your bread dough. Once combined, place dough into your loaf pan and place in the oven for about 30 minutes or until it becomes firm to touch and golden brown on the outside. Let cool before slicing the bread to avoid it becoming gummy. |
Welcome!I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it. EAT
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