It's here. 

Cold weather, snow flurries, snowmen on every corner, packed ski slopes, and more pairs of gloves than you know what to do with all mean one thing; it's finally here. No, I'm not talking about old-man winter.....I'm talking about SOUP SEASON <3  

As the definition of a seasonal eater, I crave soup all damn day during the winter months. It's filling, it keeps you warm and toasty, and there are so many ways to prepare it that I could eat it every day for a month and never have the same soup twice. It's also one of the easiest meals to make, especially if you have a crockpot handy.

The problem with soups arise when you start to dive into the creamy & savory flavors. A lot of these one-pot wonders are loaded with butter (not the good kind), milk, flour, msg, and sometimes cheese....a.k.a. one disease-fueling meal that isn't the kindest on your waistline, especially during the more stagnant colder months. BUT that's where The Wellness Rookie comes into play....& as always, I got you.

To satisfy your craving for a savory, delicious, creamy soup, I started to experiment in the kitchen with the best cook known to mankind, my lovely mother. We used all of our favorite things in this soup; bacon, jalapeno, cauliflower, garlic & sea salt to stir up the Queen of all soups. I'm so excited to share this recipe with you. I present, Roasted Jalapeno Popper Cauliflower Soup....a definite mouthful in more ways than one. Enjoy!

INGREDIENTS

  • 1 tbsp ghee
  • 1 tbsp coconut oil
  • 5 slices thick-cut bacon
  • whole white sm onion
  • 1 red bell pepper
  • 4 carrots
  • whole head of cauliflower
  • 3 large garlic cloves
  • 2 celery sticks
  • 2 jalapenos
  • 1 tsp Himalayan pink salt
  • 1 tsp fresh cracked pepper
  • 2 cups organic chicken or veggie stock
  • 1/2 can coconut milk

 

METHOD

 

Preheat oven to 400 degrees F. In a large Le Creuset or glass dish, add in ghee and coconut oil. Chop bacon, onions, carrots, red bell pepper, jalapeno, garlic cloves, celery, and cauliflower into large chunks and place in cookware. Add salt & pepper. Place in oven for 45-55 minutes, mixing occasionally until well roasted. Take out dish (leave oven on) and add in stock and coconut milk. Place back into oven until liquid comes to a boil. Take out and blend with an immersion blender until desired texture is reached. Add in more liquid if needed. If no immersion blender, you can place portions of mix into an actual blender and pulse until desired texture is reached. 

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