If you’ve ever been to Louisiana or maybe another Southern state, you know that the cold here is a different kind of cold. It’s not like Colorado where the air is dry and brisk. When it gets cold here, the air here is thick, wet and FREEZING. It feels like your insides are freezing, and there’s no other cure but soup and hot beverages. Which is why I made this delicious Paleo Cauliflower Soup last week.
My eating habits are quite… repetitive. Last week I ate this soup probably 5 out of 7 days, and each day it was just as delicious. Cauliflower soup may sound gross to you, but it really resembles a baked potato soup! Speaking of baked potatoes, I’ve been attempting to add back in some white potatoes in my life. Sooo, I will probably be making a Paleo-ish baked potato soup soon. Who’s excited?
I’m going to start sharing more about my life on my blog. This past week I had two tests on Thursday. The majority of my week was spent by myself, which made me realize how much I do NOT like being by myself. I am much better studying with others or at least in the presence of others. So knowing I had to study for the MCAT this weekend, I headed home to be fed delicious wine from Dad and enjoy my hot tub/fireplace during my break times.
I visited New Orleans yesterday for brunch at Court of Two Sisters with my family. I was able to drive by the medical school which got me excited for my future life in New Orleans. Only two more years, and I’ll be taking NOLA over : )
Here’s the delicious soup recipe I promised!
- 2 Tablespoons ghee or pastured butter
- 2 cloves of garlic, minced
- 1 cup of chopped Trinity seasoning (onions, celery, bell pepper)
- ¼ cup almond flour
- 1 cup goat milk (can use full fat coconut or almond milk)
- 4 cups chicken broth
- 1 head of cauliflower, chopped
- 4-5 slices bacon, cooked and crumbled
- Chopped chives, for topping
- Melt butter in a large stockpot over medium heat. Add garlic and Trinity seasoning and cook until onions are translucent.
- Add the almond flour and mix well and cook stirring constantly for 2-3 minutes.
- Gradually add the goat milk, stirring constantly. Then add the chicken broth.
- Place your chopped cauliflower into the stockpot, and bring mixture a boil. Turn down to medium-high, and cook until cauliflower is tender.
- Now here you can mash the soup (for a thicker soup), or place the soup in small batches into a food processor. The latter will make a creamery soup. I used the food processor.
- Top the soup with bacon and chives and serve HOT!
- This soup is great leftover and heated over the stove or in the microwave.