By Barb Minemier
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.
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.
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.
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.
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.
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
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.
Barb is a certified holistic health and nutrition coach. She can be reached at barb@yourhealthytruth.com
