I’ve been busy over the last couple of weeks, launching my podcast and re-launching my 12 week program. So it was only natural that this morning I woke up feeling a little sore and sorry for myself. So I honoured my body’s needs, and today I’ve been hanging around the house, chilling out, listening to podcasts and eating soup.
I didn’t have much food in the house (nasty side effect of being too busy!), but I had a lovely piece of fresh cauliflower, some staples like bone broth and almond milk, and fresh herbs in my garden. I also wanted to give my new blender a run making something savoury. So here’s what I came up with…
1 medium brown onion
1 tbsp virgin coconut oil
1 clove garlic, crushed
1/4 tsp cumin powder
1 tsp coriander powder
1 large potato, cut into bite-sized pieces
1/2 medium cauliflower, cut into bite-sized pieces
2 cups chicken bone broth
1 cup almond milk
1 tbsp tahini
a small handful of chopped fresh parsley and chives
Let’s do this!
In a large saucepan over a medium heat, sauteé the onion in coconut oil until it becomes translucent.
Add the garlic, cumin powder and coriander powder, and stir over the heat for 1 more minute.
Add the potato, cauliflower, bone broth and almond milk, and simmer, uncovered, for 15 minutes, or until the potato and cauliflower are nice and soft.
Take off the heat, and once cooled, add the tahini and blend on a high speed until silky smooth. (I used my new Omniblend I – it did an awesome job!).
The simply reheat the soup when ready, and serve with a sprinkle of fresh herbs.
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