Cauliflower and Roasted Garlic Soup

The wind is howling and blowing snow around our house in CT.  We have three feet of snow piled up from a succession of recent storms.  Our white mailbox is barely visible; just the red flag shows.  But there is nothing I LOVE more than being hunkered down and making nourishing food for my family.

Here’s a hearty soup recipe to make and enjoy during a blizzard or any time.  Bonus – it has lots of cancer fighting ingredients!

Cauliflower and Roasted Garlic Soup
 
 
  • 2 cups homemade chicken broth
  • 1 head cauliflower
  • 1 head garlic
  • 1 can organic full fat coconut milk (preferably in a BPA- free can)
  • Organic fire roasted sausage
  • Sauteed organic kale
  • Salt, pepper, turmeric to taste
Cut the cauliflower into small pieces and cook it in the chicken broth until soft.  Meanwhile, slice the top off of the head of garlic. (It’s okay to leave on the outer paper-like skin). Drizzle olive oil over it and wrap it in foil or place it in a garlic roaster.  Bake at 350 until it is soft and mushy, for about 1/2 hour.
Add the garlic to the broth/cauliflower combo by squeezing it into the broth. Discard the garlic shell. Add coconut milk.
Blend the soup with an immersion blender, blender, or food processor.
Remove the stems from the washed kale, and saute until soft. Add cut up sausage to the kale and saute until it is lightly browned. Combine with the broth mixture.  Season with salt and pepper to taste, and as much turmeric as you can; it is a miracle spice! (More on that at another time.)
If you have trouble with oxalic acid, limit the turmeric and use Lacinato kale.
There are a lot of options here to add flavor and texture. It’s okay to be creative! Next time I might try adding chopped roasted tomatoes to this soup.
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