Bone Broth Cauliflower Soup
Whip up a nourishing delight with this creamy cauliflower & potato soup, enriched with garlic, onions, bone broth, white miso, thyme & adaptogenic mushrooms. Finish with a touch of coconut cream & a garnish of microgreens, nigella seeds & radishes. Perfect for a cosy, healthy meal!
Recipe & Photography by Cecile Vadas @cecilevadas
serves: 4 | time: 25 mins
Ingredients:
-
- 1 large cauliflower, broken roughly into florets and stalk roughly chopped
- 4 garlic cloves, peeled
- 1 cup potatoes, peeled and diced
- 1 onion, diced
- 2 tbsp olive oil
- 3 cups water
- 3 tbsp Bone Broth
- 1 tbsp white miso paste
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 thyme sprigs
- 1/2 tsp adaptogenic mushrooms (ashwagandha)
- 1/2 cup coconut cream
- Microgreens, nigella seeds & radishes to garnish
Method:
- Pre-heat the oven to 200℃. Line a large baking tray with aluminium foil.
- Place the cauliflower, garlic, onion and potatoes on the tray. Drizzle the olive oil over, mix well to coat and bake for roughly 30 minutes or until potatoes are soft to touch.
- Pour the tray into a large pot, adding the bone broth, water, thyme, miso, salt and pepper. Bring to the boil.
- Add the ashwagandha and coconut cream, allowing to warm through. Blend using a hand held mixer or pour into a food processor and blend until smooth.
- Warm on the stove before serving into bowls, topping with microgreens, radishes nigella seeds. Finish with extra oil if desired.
