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January 14, 2016
1 tbsp olive or coconut oil
1 medium onion, diced
1/2 tsp pink Himalayan or sea salt
1-3 garlic cloves, preferably roasted, and minced
1/2 large head cauliflower (about 1 pound) chopped into small florets (use white “stem” portion, too)
4-6 cups broth
1/3 cup water + 1 tbsp apple cider vinegar
¼ tsp freshly ground nutmeg—more to taste
Freshly ground white pepper (this is milder than black pepper; you can use either)
Extra salt to taste
Grass-fed Collagen or Pea Protein
For the hot pepper-herb drizzle:
2 tsps minced chives
1 tbsp finely chopped flat-leaf parsley
1 tsp warm or hot pepper flakes
½ tsp salt (optional)
¼ cup extra virgin olive oil
Heat vegetable oil in a large pot over medium heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are soft, about 5 minutes. Add garlic and 1/3 cup water + apple cider vinegar
combo. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is soft, 15-20 minutes.
In batches, blend soup until very smooth, at least 3 minutes per batch (or, if you’d like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with pepper, salt, and nutmeg.
Add your protein source—collagen or pea protein—now, about 1 tbsp for each cup of soup.
The Drizzle: Combine all ingredients in a small saucepan and heat gently over low to medium heat until mixture becomes fragrant. Garnish with a generous drizzle of herb oil.
In a small saucepan, gently warm extra virgin olive oil, pepper flakes, chives, salt and parsley until fragrant. Drizzle over soup and enjoy!
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