As fall approaches, we tend to gravitate toward hearty comfort foods. One of my faves is the cauliflower soup in my 21-Day Fall Total Body Clean Up Program. This yummy recipe warms you up on a cold day, uses nutrient dense ingredients that help reduce inflammation in your body and boost your energy.
HERE'S WHAT YOU NEED:
[Serves 4]
2 tablespoons clarified butter or ghee (can be bought at the store)
2 tablespoons olive oil
1 medium onion, chopped 2 cloves of garlic, minced 1 small head of cauliflower, chopped
1 small celery root, peeled and cubed
2 parsnips, peeled and cubed
4-6 cups of vegetable broth (or 2-4 cups broth + 2 cups water)
4 tablespoons freshly chopped parsley 4 tablespoons freshly chopped chives fresh horseradish, to taste
Cashew Cream (optional, recipe to follow)
Salt and Pepper
WHAT YOU NEED TO DO:
Melt the clarified butter or ghee in a large pan, add the olive oil and once hot add the onion and garlic with a little salt. Once the mixture starts to brown a little (about 7-10 minutes) add the cauliflower, celery root and parsnips and sauté for 3-5 minutes more.
Add the vegetable broth and lower the heat a little. Let the flavors meld and the vegetables soften – 25 - 30 minutes.
Puree mixture or mash it up with a potato masher for a thicker soup. Season to taste with salt, pepper horseradish and herbs. When serving, top each bowl of soup with a dollop of cashew cream (optional).
OPTIONAL CASHEW CREAM:
½ cup raw cashews, soaked overnight
½ - ¾ cup water
Soak Cashews overnight, then drain and rinse them. Place in a high powered blender with enough water to cover a little over the top of the cashews. Puree until smooth. Add more water to create the consistency of heavy cream. You may strain the cream through a mesh strainer to remove any coarse pieces.