This hearty, warm soup is one of my cold weather favorites—it is easy to prepare and super comforting. Try it as is, or add chopped sweet potato, asparagus, quinoa, millet or brown rice for even more texture.
Try to buy everything organic. Here’s why.
1 head cauliflower, chopped
4 stalks celery, chopped
1/2 white onion, finely chopped
1/2 seeded red pepper, finely chopped
5 cups vegetable broth (I like low sodium Imagine brand, but homemade is best)
1 clove garlic, minced
2 tsp fresh oregano, chopped
1-2 tsp fine ground sea salt to taste
1 tsp or more fresh black pepper to taste
1 tsp cold-pressed coconut oil
Let’s get started.
Wash and chop your veggies. Warm coconut oil over medium heat in a large stockpot and toss in your celery and onion. Stir occasionally and cook for 10 minutes until veggies become translucent and start to brown.
After 10 minutes, add red pepper, cauliflower and garlic. Stir and cook for 7 more minutes. Add broth and bring to a boil. Then reduce heat and simmer for 5-10 more minutes.
Season with salt and pepper to taste. Serve and enjoy!
Store in an airtight glass jar in the fridge from up to 7 days.