½cupfriendly fat to cook inbutter, coconut oil, tallow, lard
2large heads organic cauliflowercoarsely chopped (if the heads are on the smaller side grab 3 heads)
4large carrotscoarsely chopped
2medium onionscoarsely chopped
1head garliccoarsely chopped
3quartschicken brothMore 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!
2cupsorganic cornOptional 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!
¼tspcayenneoptional 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.