This soup template makes for a delicious way to clean out the fridge before your veggies head south. In the non-paleo world, creamy vegetable soups use roux (a mixture of flour cooked in fat) as a thickener and then are enriched with cream and/or butter, but a paleo version of these soups can be easily achieved by using cauliflower. If you want to be prepared for this option at any time, keep a bag of frozen cauliflower on hand.
- 2 tablespoons fat
- 2 pounds uncooked veggies roughy chopped (at least 1/4 pound is cauliflower)
- 1 quart liquid (barely enough to cover)
- 1/2 teaspoon salt (or more to taste)
- Dried herbs and/or spices (1/2 teaspoon)
- Fresh herbs (a couple of tablespoons)
- Lemon and/or ginger juice (1 teaspoon or more to taste)
- In a medium pot, sweat aromatic vegetables (e.g. leeks, onions, garlic, shallots) in a little lard, ghee or coconut oil. (To sweat use much lower heat than sautéing and keep the lid on the pot. Stir often to make sure no browning starts to occur, and if it does add in a little water to bring the temperature down.)
- Add vegetables – except leafy greens, liquid (water or bone broth), salt, and dry herbs or spices. Simmer for 20 minutes with the lid ajar.
- Add leafy greens and simmer for another 10 minutes.
- Remove from heat and puree the soup using an immersion blender, blender, food mill, or strainer. (Don’t use a food processor – your soup will just run out the bottom.)
- Stir in fresh herbs and lemon and/or ginger juice, adjust salt to taste. Serve and enjoy!