Creamy Soup Base Recipe
This is a great soup to make during the detox phase and all around an amazing way to combine a bajillion of different veggies for an extremely nutritious meal.
Ingredients:
- 3 cups water
- 2 cups riced cauliflower
- 1.5 cups frozen chard or loosely packed fresh chard chunks
- 1 cup broccoli slaw
- 1 Tbsp coconut oil
- 2 cloves garlic
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1 tsp salt
- pinch of cayenne
- 1 tsp tarragon
- 1 tsp thyme
- 1 Tbsp coconut aminos
- 1 Tbsp almond butter, hemp hearts or sunflower seeds (optional)
Instructions
Place water in a pot with herbs, spices and garlic. Bring to a boil and let simmer for 5 minutes. Add the veggies and cook just until soft – 2-4 minutes. Turn off heat, add coconut oil, coconut aminos and nut butter/seeds (if adding). Puree well with immersion blender. Taste and adjust seasonings (I ended up adding more salt and more aminos). Now you have a creamy hearty soup base to add chopped up veggies to!
Or add spaghetti squash and/or spiralized zucchini and pretend it’s noodles.
Here are some other veggie ideas – chop these up in rough chunks and steam/saute till just soft, then add to warmed broth:
- Broccoli
- Cauliflower
- Asparagus
- Lentils (just a leeetle)
- Chopped zucchini
- Rutabaga (even though it is a starch, it is very anti-fungal. OK during detox used sparingly!)
- Brussel Sprouts
- Cabbage
- Celery
- Onion
- Fennel
- Olives (sparingly)
- Leeks
- Shallots
- Bell Pepper (green is better – less sweet)
- Greens
- Seeds (sunflower, pumpkin, hemp hearts)
- Pesto
- Tomatoes (sparingly)
- Spaghetti Squash (baked + shredded with a fork – sparingly)
- Spiralized zucchini
If you eat a huge bowl of this, especially if you add fats like ghee, almond butter and seeds, it is very filling.
You can use other spices/seasonings in the broth – I just improv-ed with what I had on hand, but you could go more thai with thai seasonings, add ground sesame seeds or tahini, ginger and extra coconut aminos for asian, curry powder or garam marsala powder for indian, or do super garlicky (for better flavor, saute the garlic then add to the water).
Lastly, you do not have to use the veggies I did for the soup base, you can use 100% cauliflower or something totally different, just remember that starchy veggies are not allowed and to use the basic ratio of 3:4 water to veggies.
To really amp the texture/creaminess, add a little almond nut butter (not peanut or cashew!) or seeds to the puree.
Would love to hear your variations!
