Easy Cauliflower Soup

• Gluten free

• Meat

  • 4 cups Chicken/vegetable broth
  • 1/2 lb Pancetta

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 1 head Cauliflower
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1 tsp Oregano
  • 1/2 tsp Thyme, fresh

• Refrigerated

  • 1 cup Almond milk

• Baking & Spices

  • 1/8 cup Arrowroot starch
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on deliciousmeetshealthy.com

Ingredients

• 2 Tbsp olive oil
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 head cauliflower, chopped
• 2 bay leaves
• 4 cups chicken/vegetable broth
• 1 cup almond milk
• ⅛ cup arrowroot starch
• ½ tsp cumin
• 1 tsp oregano
• ½ tsp fresh thyme
• Salt and freshly ground black pepper, to taste
• ½ lb pancetta, diced (or bacon)

Directions

• Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, onion and garlic. Season vegetables with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chopped cauliflower and bay leaves. Cook, stirring occasionally, about 3-4 minutes.
• Gradually stir in chicken broth and almond milk, and cook for a couple of minutes.
• In a cup, whisk the arrowroot starch with ¼ cup of the warm liquid from the soup. Whisk until its smooth, and add it to the soup. Stir well and bring to a boil; reduce heat and simmer until vegetables are tender, about 12 minutes. Remove the bay leaves.
• Using a hand blender, puree the soup but dont overdo it. Season with cumin, oregano, thyme, salt and freshly ground black pepper, to taste.
• Serve immediately, garnished with pancetta and fresh thyme, if desired.

Nutrition