Cauliflower Chowder
Soup is a frugal meal and also an easy way to get healthy vegetables and bone broth into picky eaters.
Servings: 12 servings
Ingredients
- 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
Instructions
- 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.