Bone broth is the It Girl on our wellness radar right now. Filled with amino acids and bio-available minerals, this ancient souperfood is making our skin glow brighter than ever. Bone broths alleviate all kinds of joint pain and gives our guts some major TLC, while veggie broth is teeming with fresh-from-the-soil minerals.
Not all of us can mosey on up to a to-go window for a cup of fresh broth (we’re looking at you, NYC!) – so we were more than stoked to find that Summerland has added a new line of broths to their already incredible delivery boxes. Add a jar of freshly made chicken, beef, or vegetable broth to your order, then whip up Summerland’s cauliflower soup recipe to get warm and toasty…
The base for any winter soup is a great broth, or stock. We love getting creative with our produce and putting together hearty, healthy, and comforting soups. With some onion, carrots, celery and stock to get you started, you have the building blocks for a number of soups. Brand new on our marketplace are stocks and broths from Smart Simple Gourmet, one of our favorite local makers. On the menu are chicken broth, beef broth, and vegetable stock – and this cauliflower soup is the perfect recipe to let these sippable superfoods work their magic!
Summerland’s Favorite Cauliflower Soup
Ingredients:
1/2 onion, diced
2 stalks of celery, diced
1 head of cauliflower, cut into 1″ florets
2 cloves garlic, minced
3 Tbsp extra virgin olive oil
5 cups chicken broth or vegetable stock
salt & pepper
red pepper flakes
fresh herbs as garnish (we love rosemary, parsley or chives)
Directions:
Heat a pot or Dutch oven over medium-high heat. Add the olive oil. Add the onion and celery and sauté for one minute.
Add the cauliflower and garlic and sweat for a few minutes, stirring frequently so it doesn’t burn. Lower the heat to medium low, cover, and cook for 15 minutes – stirring occasionally.
While this is cooking, heat 5 cups of the broth separately.
Remove the lid from the vegetables, add the hot liquid and simmer for 20 minutes, until cauliflower is tender.
Working in batches, add to a blender and pulse until smooth.
Season with salt, peppers and garnish with fresh herbs. Drizzle with a little extra virgin olive oil and enjoy!
