Soups

Roasted Cauliflower and Almond Soup

Cauliflower, the often forgotten Crucifer, is abundant in antioxidant & anti-inflammatory vitamins and minerals. This detoxifying soup is the perfect dish to warm up a cool evening.

1 large cauliflower, cut into florets¾ cup activated* almonds

4 tablespoons ghee**, melted

¼ cup flaked almonds

1 large brown onion, chopped

2 leeks, white part only, rinsed and chopped

6 large garlic gloves, chopped

6 cups organic chicken*** stock

juice & zest of 2 lemons

1 teaspoon sea salt

1 teaspoon freshly ground white pepper

6 thyme sprigs, leaves picked

Preheat oven to 180°C. Cut 1 cup of cauliflower into very small florets and set aside.Place the remaining cauliflower florets and almonds on a lined baking tray. Coat with 1 tablespoon of the melted ghee and season well with sea salt and pepper. Roast for 20 minutes or until the almonds are golden and fragrant. Remove from the oven and set aside.

Heat 1 tablespoon of the ghee in a small frying pan over medium heat. Add the remaining cauliflower and then the flaked almonds and cook until golden. Transfer to a paper towel and set aside.

Heat the remaining 2 tablespoons of ghee in a large saucepan over medium heat. Add the onion, leek and garlic and cook for 2 minutes or until soft. Add the roasted cauliflower and almonds, also add stock and bring to the boil. Reduce to low heat and simmer for 20 mins. Add the lemon zest and juice, and any remaining salt and pepper. Using a food processor or stick blender mix to form a soup.

Divide the soup among bowls and sprinkle with the fried cauliflower florets, flaked almonds and thyme.

SERVES 6

* May use blanched almonds as an alternative

** Ghee may be substituted for butter or coconut oil

*** May substitute with vegetable stock

Basic Bone Broth

For hundreds of years, people have been making broth from the bones and leftover parts of animals. When vinegar is added, the broth becomes medicinal as the acid releases minerals and proteins from within the bones and cartilage that are readily absorbable. This virtual liquid vitamin is especially beneficial for healing and nourishing the gastrointestinal tract. 

Ingredients

Bones—poultry, beef, lamb, fish or shellfish. Grass fed or Organic where possible. You dont need to use the chicken feet! 

  • Raw bones, with or without skin and meat (raw bones and meat may be browned first in the oven, or in the bottom of the stockpot to enhance flavour and colour)
  •  Use a whole carcass or just parts (good choices include feet, ribs, necks and knuckles)

Vegetables—peelings, ends, tops and skins or entire vegetables may be used

  • Celery, carrots, onions, garlic and parsley are most traditional, but any will do
  • If added towards the end of cooking, mineral content of vegetables will be higher

Vinegar—Apple Cider Vinegar with “the mother”, 2 tablespoons per 1 litre water

Water—cold, filtered water to cover both bones and vegetables

Combine all ingredients in a large stainless steel pot or pressure cooker. Bring to a boil and remove any scum that has risen to the top. Reduce heat, cover and simmer 6–24 hours (3-12 hours if using a pressure cooker). To reduce cooking time, smash or cut bones into small pieces before cooking. If desired, add vegetables in last half hour of cooking. Strain through a colander or sieve lined with cheesecloth for a clearer broth. If uncooked meat was used to start with, reserve the meat for soup or salads.

If you wish to remove the fat, use a gravy separator while the broth is warm or skim the fat off the top once refrigerated. Cold broth will gel when sufficient gelatin is present; ensure you stir this back into the stock. Broth may be frozen for months or kept in the refrigerator for about 5 days.

Uses

  • As a base for making soups. 
  • Use broth in place of water to cook grains, beans and rice.
  • Simply add Celtic or Himalayan salt and sip broth like tea. This is especially nice in the winter or if you’re feeling sick.

Adapted by Cassandra Hilton from

Traditional Bone Broth in Modern Health and Disease by Allison Siebecker (The Townsend Letter, February/March 2005)

Nourishing Traditions by Sally Fallon (New Trends, 1999)