It’s fall and the evenings are cool.
My kids wanted potato soup. Of course I know that I can have potatoes but I add cheese and butter and milk to the potato soup I make. I knew that was a no no. I really wanted soup. So I made something work.
One of the things that I am learning is how to make my own meals with what I have learned while on Whole30. Learning what spices and what veggies go together well.
I usually don’t use a recipe and when I post a picture of my food I am asked how to make it. I am going to do my best for you and share recipes that I come up with if I can remember when I am cooking.
1 TBS Coconut Oil
2-3 cups of Riced Cauliflower
1 Med Onion Diced Small
2 Carrots Diced Small
2 stalks celery Diced small
3 Cloves Garlic Minced
1 tsp salt
1 ½ cups Chicken Broth
2 TBS Curry Powder
1 can coconut milk
Compliant bacon or prosciutto
Heat Coconut Oil in pan. Saute onions, carrots, celery, garlic and cauliflower for about 5 mins. Add in salt and chicken stock and curry. Let simmer until vegetables are tender. About 15-20 mins Add can of coconut milk and let simmer again for 5 mins. After simmering take an immersion blender and blend soup until creamy.
Garnish with green onion and prosciutto.