I am so proud of my Dad. As part of his new year, he has embarked on a systemic cleanse that includes taking herbs to remove parasites and toxic waste.  He is also taking vitamins to help nourish his body on a cellular level, and is including a liver cleanse to help his metabolic processes improve in their efficiency.

All that I just wrote?  That’s actually the easy part.  The hard part is changing the food choices.

Because I know how hard it can be, (he’s eliminating wheat, dairy, sugar, caffeine, alcohol including vinegars, and processed complex carbs), I wanted to cook something for him that would be a treat but still be on his modified diet.

So last night when he and my Mom came over for dinner, I came up with a recipe for Creamy Cauliflower soup that is sweet and creamy but has neither sugar nor dairy in it.  It came out so great, and is such a perfect example for a few other healthy tricks I know, I decided to share it with you all today.

Please let me know how you like it.  We are HUGE soup fans in our family, and this version passed the test with thumbs up all around the table.  Enjoy!


Creamy Cauliflower and Sweet Potato Soup

  • cauliflower soup1 medium head cauliflower
  • 1 large sweet potato, peeled and cut in chucks
  • 1 large white onion, cut into chunks
  • 4 cups unsalted chicken or vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube
  • One half tsp fresh or dried rosemary
  • 1 tsp fresh or dried thyme
  • 2 Tbsp olive oil
  • Optional: 1 – 2 cloves garlic, minced
  • 3/4 cup great northern white or cannellini beans (canned or soaked* for 8 hrs)
  • 1/8 tsp turmeric
  • 1/4 tsp gr. cumin
  • 1 tsp gr coriander
  • 1/2 tsp gr ginger
  • 1 can all natural coconut milk, no sugar added
  • Fresh ground salt and black pepper
  • 1/4 cup minced fresh parsley and/or cilantro

*Make sure if you are using fresh soaked beans instead of canned that you cook the beans in water or broth for about an hour, or until soft, prior to adding them to the soup.  I prefer fresh soaked but in this case used canned and it was fine.

  1. Add onion, garlic and olive oil to a dutch oven on stove top, low heat, stirring occasionally.
  2. Remove leaves, and break cauliflower into large (2 inch) pieces
  3. Add cauliflower and sweet potato, cook for ten minutes, stirring, or until olive oil is distributed
  4. Add stock and bring to a boil. Reduce heat, cover and simmer until tender, about 20 minutes, OR cook under high pressure in a pressure cooker for 3 minutes, with quick pressure release
  5. Add cooked beans, stir, simmer for ten minutes.
  6. Blend soup in a food processor or vitamix, (in 2 batches), return pureed soup to the dutch oven or soup pot.  Simmer.
  7. Add coconut milk and spices to a sauce pot, simmer on low for two minutes or until blended, whisk if needed.  Remove before it bubbles.
  8. Stir coconut milk and spices into the cauliflower puree.  Add fresh ground salt and pepper to taste.
  9. Heat gently (don’t boil).  Serve into bowls, sprinkle a touch of chopped cilantro and parsley in the center.  Serve immediately

Homemade Chicken Stock

I use homemade chicken stock daily because of its nutrient-dense properties.  (For more info see www.nourishedkitchen.com)  I have found using a pressure cooker enables me to make stock in 40 minutes instead of two days, it’s amazing!  Plus it’s a great use for your leftover chicken carcass from roasted chicken.  Here’s how:

  1. Add 1 or 2 (if small) whole chicken carcasses to a pressure cooker
  2. Add 5 peeled carrots, 5 celery stalks and 1 whole white onion cut into chunks
  3. Add 4 chicken feet, nails cut (I order mine from tropical traditions online, they are important because chicken feet add collagen and other nutrients to your broth)
  4. Add 1 bay leaf and 5 peppercorns
  5. Fill pressure cooker with clean water (see the ART of Water post) 1/2 full (3/4 if two chickens)

Place lid tightly sealed on top of the pressure cooker.  Make sure the rubber seal is properly in place in order to prevent ”chewing” it when twisting.  Lock and seal.  Cook on high until button pops up, then monitor closely and let boil for another 20 minutes.  Remove from heat, wait ten minutes and then open valve to release steam, taking care not to burn anyone.  After the button drops, you may open the pressure cooker and then strain out your golden broth!

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