Soup is a frugal meal and also an easy way to get healthy vegetables and bone broth into picky eaters.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 servings
- ½ cup friendly fat to cook in butter, coconut oil, tallow, lard
- 2 large heads organic cauliflower coarsely chopped (if the heads are on the smaller side grab 3 heads)
- 4 large carrots coarsely chopped
- 2 medium onions coarsely chopped
- 1 head garlic coarsely chopped
- 3 quarts chicken broth More if you want to “stretch it” or make it a thinner soup. Homemade bone broth is preferable for the most nourishment – see Tips section for the simplest slow cooker method to make your own!
- 2 cups organic corn Optional if you are grain free – potatoes work nicely if you can have those but it is just as good without it too! I get large bags of frozen organic corn at Costco – corn is heavily GMO’d so I recommend sticking to organic only!
- ½ tsp paprika
- ¼ tsp cayenne optional if you don’t like the kick – it is really good though!
- Sea salt and pepper to taste
In a large stock pot, cook your cauliflower, carrots, and onions in the friendly fat for about 15-20 minutes on medium-ish heat nice and slow. Add a good few big pinches of sea salt to bring out their juices and sweeten them.
Add the garlic and cook for a minute.
Add the stock, corn (or potatoes if you are grain free), and seasoning, and bring to a boil.
Reduce to a simmer about 5-10 minutes (may need to go longer if you are using potatoes).
Use an immersion blender or regular blender to puree through, and then season with sea salt and pepper to taste.