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Curry Cauliflower Soup
Atlanta Fowler
Curry Cauliflower Soup

This creamy, protein packed cauliflower soup will be on high rotation this winter. 


Prep 2 min  | Cook 15 Mins  | Serves 4

Recipe By: Ems Swanston / @emsswanston

INGREDIENTS:

  • 6 cups of steamed cauliflower
  • 1 head of roasted garlic - about 6 large cloves (sub 1 tsp garlic powder)
  • 1 tbsp ghee
  • 1-2 tbsp Meadow and Marrow Bone Broth Concentrate - Curry
  • ½ cup hot water
  • 2 scoops of collagen - (optional)
  • Salt & pepper to taste
  • ¼ - ½ cup coconut cream  to reach desired consistency

METHOD:

  1. Heat oven to 180 C. On a roasting tray add garlic, drizzle olive oil over each exposed head, using your fingers to rub in. Cover with aluminium foil and bake at 205 C for 30-35 minutes.
  2. Cut cauliflower into chunks. Place a steamer basket into a pot filled with water just below the basket.
  3. Bring water to the boil, add the cauliflower. Cover with a lid and steam for 10 minutes until tender.
  4. Place all ingredients in a blender and blend until smooth and creamy. 

NOTES/TIPS:

  • Top with hemp seeds, avocado, roasted baby tomatoes, coriander/cilantro & chili