Nothing will ever compare to soup you make at home from scratch. No Campbell’s can stands a chance, in my honest opinion.
Homemade Cauliflower Soup
- 2 TBSP EVOO
- 1 small onion
- 1 large head of cauliflower
- 4 C. chicken stock
- 1 tsp cilantro
- 1 tsp turmeric
- 1/2 tsp cumin
- 1 C. full fat coconut milk (add more to make it creamier)
- 2 TBSP fresh parsley
- Salt and pepper
Preheat the oven to 400 degrees. Chop the onion and cut the cauliflower into florets. Spread out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 minutes. In a pot, combine the cauliflower and onions with the chicken stock. Stir in the coriander, turmeric, cumin, and a generous pinch of salt. Bring to a boil for 5 minutes. Turn off the stove, and use an immersion blender to puree the ingredients. Stir in the coconut milk. Add salt to taste. Chop up the parsley and put it on top. Enjoy!
For Breakfast…
Balsamic Green Bean Salad
- 1 1/2 lbs green beans
- 1/2 red onion, finely chopped
- 2 TBSP EVOO
- 2 TBSP balsamic vinegar
- Salt and pepper to taste
Cut the green beans into 2 inch pieces. Bring a pot of salted water to a boil and add the green beans for 2-3 minutes. The beans should be just barely cooked through and still crisp. After 3 minutes, place the beans in a bowl of ice water. This will stop them from cooking, keeping them a little crispy. Drain. Finely chop your red onion and place the green beans and onion in a bowl and toss with EVOO, balsamic vinegar, and salt & pepper. Enjoy!
I feel so accomplished and productive cooking meals everyday! Feeling great. I’m heading to Woodstock this weekend, they have a lot of really healthy places to eat. I’ll write a post about ’em. 🙂
“Worries go down better with soup.”
