Oh, look…it’s that time again!
I’ve been very encouraged by the increasing participation lately – thank you! So link up, all you Real Food Foodies, using the Mr.Linky widget at the bottom of the page, and let’s share recipes that can be made ahead!
My recipe today is super simple and very delicious. I’ve posted a version of it before, waaaaaaaay back when I had very few readers, and it occurred to me that it could use a “real food” facelift. This soup is warm and comforting, low in calories and carbohydrates and reheats very well, so you can make it, refrigerate it and serve it later.
You can, of course, use butter or olive oil to saute the onions and garlic, and substitute the coconut milk with cream. However, because cauliflower has such a strong flavor, once you season the soup with the salt and pepper, you really don’t taste the coconut milk (or it could be that I’m just used to it). But whatever you use, this is really, really good. The servings are quite generous, too!
1 large head cauliflower, trimmed and broken into florets
1 medium yellow onion, diced
3 cloves garlic, chopped
2 tablespoons lard or bacon fat
4 cups chicken stock, preferably homemade
2 cups water
1 cup coconut milk
Salt and freshly-ground black pepper, to taste
Heat the lard or bacon fat in an enameled cast iron Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 7 to 10 minutes. Add the garlic and cook an additional minute.
Add the chicken stock and water to the Dutch oven. Increase the heat and bring to a boil; add the cauliflower and reduce the heat to a simmer. Cover and cook until the cauliflower is tender, 10 to 15 minutes.
Working in batches, puree the soup in a blender or food processor (or use an immersion blender). Return to the Dutch oven and add the coconut milk; bring to a simmer. Season to taste with salt and pepper before serving.
Nutrition (per serving): 161 calories, 11g total fat, 6.6mg cholesterol, 209.3mg sodium, 527.3mg potassium, 11.9g carbohydrates, 2.4g fiber, 4.5g sugar, 5.8g protein.