Prep time: 30 mins • Cook time: 45 mins • Yield: 4 servings
For the Soup:
- 4 teaspoons ghee
- 4 to 5 cups cauliflower (about 1 medium head) 2 leeks, white part only, sliced into rounds
- 2 stalks celery, sliced
- 1 to 2 cloves garlic
- 1 teaspoon Celtic or pink Himalayan salt
- 1⁄2 teaspoon freshly ground black pepper
- 4 cups chicken bone broth or Chicken SLIM
- Collagen BrothTM
- 1 cup full-fat coconut milk
- Pesto (see ingredients and directions on right)
Directions:
Preheat the oven to 350°F. Trim the leaves and hard bottom core of the cauliflower. With the cauliflower
sitting on its core, make vertical slices to create 1-inch-thick cauliflower steaks. Place cauli- flower on one
or more sheet pans in a single layer. Add the leeks, celery, and garlic cloves around the edges, keeping the
vegetables in one layer. Drizzle the ghee evenly over the vegetables. Salt and pep- per. Roast for 20 to 25
minutes until the vegetables are tender and beginning to turn a golden brown.
sitting on its core, make vertical slices to create 1-inch-thick cauliflower steaks. Place cauli- flower on one
or more sheet pans in a single layer. Add the leeks, celery, and garlic cloves around the edges, keeping the
vegetables in one layer. Drizzle the ghee evenly over the vegetables. Salt and pep- per. Roast for 20 to 25
minutes until the vegetables are tender and beginning to turn a golden brown.
In a stockpot over medium-high heat, add the broth, coconut milk, and the roasted vegetables. Bring to a
boil and immediately reduce heat to medium-low and simmer for 10 to 15 minutes until the vegetables
are fork tender.
boil and immediately reduce heat to medium-low and simmer for 10 to 15 minutes until the vegetables
are fork tender.
Puree the soup in batches. Use caution when blending hot liquids. Serve immediately with a dol- lop of
pesto and additional pesto on the side.
pesto and additional pesto on the side.
Directions:
Preheat the oven to 350°F. Trim the leaves and hard bottom core of the cauliflower. With the cauliflower
sitting on its core, make vertical slices to create 1-inch-thick cauliflower steaks. Place cauli- flower on one
or more sheet pans in a single layer. Add the leeks, celery, and garlic cloves around the edges, keeping the
vegetables in one layer. Drizzle the ghee evenly over the vegetables. Salt and pep- per. Roast for 20 to 25
minutes until the vegetables are tender and beginning to turn a golden brown.
sitting on its core, make vertical slices to create 1-inch-thick cauliflower steaks. Place cauli- flower on one
or more sheet pans in a single layer. Add the leeks, celery, and garlic cloves around the edges, keeping the
vegetables in one layer. Drizzle the ghee evenly over the vegetables. Salt and pep- per. Roast for 20 to 25
minutes until the vegetables are tender and beginning to turn a golden brown.
In a stockpot over medium-high heat, add the broth, coconut milk, and the roasted vegetables. Bring to a
boil and immediately reduce heat to medium-low and simmer for 10 to 15 minutes until the vegetables
are fork tender.
boil and immediately reduce heat to medium-low and simmer for 10 to 15 minutes until the vegetables
are fork tender.
Puree the soup in batches. Use caution when blending hot liquids. Serve immediately with a dol- lop of
pesto and additional pesto on the side
pesto and additional pesto on the side
For the Pesto:
- 2 cups basil leaves, tightly packed
- 1 cup baby spinach, tightly packed
- 2 cloves fresh garlic
- 1 medium avocado, peeled and pitted 2 tablespoons pine nuts
- 1 tablespoon freshly squeezed lemon juice 1⁄2 teaspoon Celtic or pink Himalayan salt
Directions:
Put all ingredients in food processor/blender and process until smooth, stopping a few times to scrape
down the sides. Store in an airtight container in the refrigerator for up to 3 days.
down the sides. Store in an airtight container in the refrigerator for up to 3 days.