Today is Tuesday which means grocery shopping day to me. I start the day at the Farmer’s Market. I want to get as much of my produce and meats as I can from local organic sources. I also try to buy the majority of my produce there because it keeps me eating seasonally. After I put all that in my fridge and freezer, I head out to Trader Joe’s. I buy a few things there that aren’t always at the Farmer’s Market like organic berries. I also buy a few things year round such as avocados. After shopping today, I pulled some cauliflower and romanesco out of the fridge since it was left over from last week. I also had kohlrabi leaves that I hadn’t used. I needed to use it all up to make room. Necessity is the mother of invention… and this soup was born for lunch. It turned out really thick and creamy. My husband had already eaten lunch since he bought pre-made spring rolls when we were shopping. He ate a bowl of it too.
Creamy Thai Cauliflower Soup
- 1 sweet onion, diced
- 1 tablespoon ghee or coconut oil*
- 1/8 teaspoon salt
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh minced ginger
- 6 cups chopped cauliflower and/or romanesco florets
- 8 cups chopped kohlrabi greens (can substitute cauliflower or romanesco leaves or green cabbage)
- 4 cups bone broth or chicken stock
- 1/4 teaspoon ground white pepper (omit for AIP)
- 1/4 cup lightly packed chopped basil, plus leaf tips for garnish
- 2 teaspoons fresh lemon juice
Melt ghee over medium heat in a 4 or 5 quart heavy bottomed pan with lid. Add the onions and salt and sauté until the onions are translucent and starting to brown. Add the garlic and ginger and stir for about a minute more. Add the cauliflower, romanesco, kohlrabi greens, broth and white pepper. Bring to a boil over high heat, then cover and simmer over low heat for about 20 minutes. Add the basil and cook for 5 minutes or until the cauliflower falls apart when touched with a fork. Removed from the heat and add the lemon juice. Process with a stick blender until smooth. Add salt to taste. If needed, add broth or stock for a thinner consistency. Transfer to bowls and garnish with basil leaves. Makes approximately 5 cups of a thick soup.
*ghee is not AIP