i posted a quick snap of this delicious soup on my instagram recently and lots of friends wanted the details- so i’m here to share! originally adapted from a 17 day diet recipe, i made my own twist.
- 2 tbsp coconut oil
- 1 medium onion chopped
- 2 cloves garlic, minced
- 4 c low-sodium chicken broth
- 2 tsp orange zest
- 1 large head cauliflower cut
- salt & pepper to taste (ps Himalayan pink salt is amazing here)
in saucepan, heat coconut oil over medium heat. add onions & garlic, cooking unttil translucent. add broth and orange zest, increase heat and bring to a boil. next, add cauliflower and cook unttil florets are no longer crisp, but not soggy (about 5 min or so.)
remove from heat & puree in batches in blender or use immersion blender. return to pot and keep warm til ready to serve. (side note: i made a double batch today, it freezes wonderfully)
red pepper puree:
- 1 crisp red bell pepper
- 1 tbsp olive oil
- 1 tsp lemon juice
in food processor or blender, puree peppers with oil and lemon juice. transfer to small sauce pan and gently warm. (add a touch of water if it’s too thick).
then, simply ladle soup into bowls and top with a dollop of red pepper puree. this is such a simple and light soup, perfect for a summer time lunch. enjoy!