[ Tawn's Whole 30 Thai Red Curry Cauliflower Soup ]

Well.  This trial-run turned out to be HEAVEN in a pot.  It's a merger of a few Whole 30 ideas ... and I'm pretty darn proud of it.  YUM.

Tawn's Whole 30 Thai Red Curry Cauliflower Soup

Ingredients:

2 med heads of cauliflower

1tbsp ghee
½ cup chopped onion
2 slices pancetta
1 cooked yam, no skin

⅔ can coconut cream ( next time, I'll try 1 can of coconut milk)

¼ tsp Thai Red Curry paste

Directions:

1. wash, chopp and steam cauliflower
2. saute onions in ghee; add finely cut pancetta.
3. add cooked yam to onions and pancetta.
4. pour coconut cream (milk) into blender.
5. add onion, pancetta and yam mixture.
6.  add cauliflower.
7.  puree.
8.  pour into soup pot.
9.  heat up; stir in Thai Red Curry paste.

*  I added strips of rotisserie chicken to the bowl.

[ Clean Broccoli Soup with Kick ]

I had no idea what to name this.  It's adapted from a recipe that I got off of Pinterest.  But honestly?  It was BLAND.  And yucky.  SO I added some stuff ... let it simmer.  And I've had it for the last two meals.  Mmmmm.  Pureed yumminess.

Clean Broccoli Soup with Kick

4 cups chopped broccoli
4 cups chopped cauliflower
½ onion, diced
1 tbsp coconut oil
½ small tin of organic tomato paste
Chicken stock
1 tin of coconut milk
3 tsp chipotle chilli powder
salt and pepper to taste


Directions:

1. sautee onions in coconut oil until clear.
2. add broccoli and cauliflower.
3. pour enough chicken stock to almost cover the veggies.
4. simmer until soft.
5. blend until smooth.
6.  add tomato paste and coconut milk.
7.  add chipotle powder, salt and pepper.
8.  simmer.

[Tawn's Pureed Cauliflower Soup]

I'm literally eating this while I type.  MMM.  I've made variations of this before - and I thought I'd write it down. With the kids bed, hubby away and craving a vegetable - I whipped this up and now the house is silent and my tummy is happy.  Leftovers for lunch tomorrow ... mmmmm.

Tawn's Pureed Cauliflower Soup

5 cups cauliflower
4-5 cups chicken stock
2 slices of bacon, cut with scissors into bits
1/4 cup chopped onion
2 tbsp sherry
1/4 tsp cayenne pepper, or to taste
salt/pepper to taste

Directions:

- steam cauliflower until soft.
- saute bacon and onion together in a large pot; cook until done - not crispy.
- drain bacon/onion mixture.
- add steamed cauliflower to bacon mixture.
- add chicken stock.
- add sherry; simmer for 10 minutes.
- transfer 1/2 the mixture to the blender, blend and place in a large bowl.
- transfer the rest of the mixture to the blender, blend.
- place all the blended soup back into the pot.
- add cayenne pepper
- add salt/pepper to taste.
- simmer and serve.

** you can add more bacon, if you like
** this is a DAIRY-FREE soup, "creamy" texture w/out milk.  But you could add cream if you wish.
** more cayenne, more bite *grin*