- 1 large head cauliflower
- 4 tablespoons olive oil
- 1 teaspoon celtic sea salt
- 1 large onion, diced
- 4 cups water or chicken stock
- Place whole head of cauliflower in a 9 x 13 inch baking dish
- Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt
- Add ½ cup water to the dish
- Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core
- Remove cauliflower from oven and allow to cool
- Coarsely chop and set aside
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat
- Add onion and cook until soft and translucent, about 15 minutes
- Add cauliflower and 4 cups water or stock
- Simmer until cauliflower is very soft, about 10 minutes
- In a vitamix puree in very small batches until smooth
- Transfer back to pot and bring to a simmer
- Serve and Enjoy!
**This updated recipe was adapted from Elana Amsterdam’s recipe and can be found on her blog, Elana’s Pantry. https://elanaspantry.com/roasted-cauliflower-soup/
- 1 tablespoon unsalted Ghee
- 1 medium onion, diced
- 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
- 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
- 2 teaspoons coarse salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 cups homemade or store-bought low-sodium chicken or vegetable stock
- 2 1/2 cups water, plus more if needed
- 1 jalapeno chili, thinly sliced, for garnish (optional)
- Melt Ghee in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
- Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
- Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices.
**This updated recipe was adapted from Martha Stewart’s recipe and can be found on her blog, Martha Stewart at Home: http://www.marthastewart.com/284268/apple-butternut-squash-soup
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.
- 2 tablespoons unsalted Ghee
- 1 cup carrots, peeled and diced
- 1 cup onions, sliced
- 1 cup sliced leeks, halved and sliced
- ¾ cup sliced celery
- 3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
- 2 teaspoons fresh thyme leaves
- 2 pounds mushrooms, rinsed and thickly sliced*
- 6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
- Remove from heat, ladle into bowls, and serve
**This updated recipe was adapted from Kristi and Kerry’s recipe and can be found on their blog, Inspiration Kitchen at home: http://www.inspirationkitchen.com/2014/11/22/healthy-mushroom-soup/
Prep Time: 15 minute
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 8 cups
- 1 ½ Cups of fennel, cored and diced (1 large fennel bulb)
- 1 Cup white onion, diced
- 1 Tablespoon coconut oil
- 4-5 Cups celeriac, peeled and diced (2 Grapefruit-sized celeriac)
- 8 Cups reduced salt chicken or vegetable stock
- ¼ Teaspoon white pepper
- Salt to taste
- ½ Cup packed Italian Parsley (stems are OK)
- ½ Clove garlic
- ¼ Teaspoon kosher salt
- 2 Teaspoon lemon juice
- In a large, heavy bottom pot, sauté diced onion in 1 Tablespoon coconut oil, over medium-high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and sauté until fennel begins to caramelize, stirring occasionally for about 12 minutes. Add celeriac, pepper and 8 cups of chicken or vegetable stock. Turn heat to high, bring to a simmer, lower heat, cover and continue simmering until celeriac is very tender, about 15-20 minutes.
- Using a blender, blend until smooth – in batches, only filling the blender ½ full. Start at the lowest speed and slowly increase.
- Return to the pot. Add salt and ½ cup parsley to taste.
- Serve and enjoy!
**This updated recipe was adapted from Sylvia Fountaine’s recipe and can be found on her blog, Feasting at Home. http://www.feastingathome.com/creamy-celeriac-fennel-soup/