Another versatile way to use vegetables. It’s a warm soup perfect for winter.
I love a great soup and I love a way to use vegetables. The great thing about this soup is you can use it as a side to a protein. I used it with a balsamic glazed chicken. Plus, we used our Vitamix blender to blend the soup and make it creamy. There’s no gluten and no dairy in this soup. It has a creamy consistency from the vegetables with no dairy in it. It also has some ginger and cardamom. Cardamom is a spice part of the ginger family. Seeds are very potent, so I use ground. And with the ground cardamom, still use it sparingly because it’s very potent.
Ingredients
1 Tablespoon coconut oil
1 medium onion, diced
2 stalks celery, diced
2 Tablespoons fresh ginger root, grated with a microplane
2 carrots, peeled and diced
1 head of cauliflower, chopped
4 cups chicken stock (homemade or boxed free-range)
1/4 teaspoon ground cardamom
salt and pepper, to taste
Goat cheese, crumbled for the topping
Directions
- In a medium stockpot, melt coconut oil
- Add onion, celery and ginger, carrots, and cauliflower and sauté for 10-12 minutes until the vegetables start to become tender.
- Add the chicken stock and cover. Bring to a simmer, until the vegetables are tender. Add salt, pepper and cardamom
- Puree the soup in a blender or an immersion blender until fully blended.
- Sprinkle with goat cheese right before serving
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