I’ve fallen in love with a quick soup I made on a whim several weeks ago. I wanted something warm, guiltless, and wholesome. I like to feel good about what I put in my body, but it also must taste decadent. I’m shocked by how creamy and filling this little soup is. It comes together in literal minutes, even with the chopping and vegetable prep. My top cooking secret is: don’t. over. cook.

Cauliflower, Leek, and Fennel Soup (aka Confinement Soup)
Ingredients
1 TBS oil of choice (we only have olive oil in the house)
1 entire leek, chopped
1 entire fennel bulb, sliced
1/2 head cauliflower, coarsely chopped (I throw the stem and leaves in too – less waste!)
4 ribs celery, coarsely chopped
4 cloves garlic, crushed
1 bunch of fresh thyme
3-4 bay leaves
3-4 qts liquid depending on your brothiness preference (either stock or water – I use equal parts homemade chicken stock and water)
salt and pepper to taste
*feel free to dump in some collagen powder, protein powder, or any other supplement powders you feel like using as long as they’re unflavored

The variations are endless. I’ve added mushrooms which was super tasty, roasted chicken, cheese, you could certainly throw some nuts in to thicken it, or even milk or yogurt to really bump the comfort factor.

Steps
1. Quickly sautée the leek, fennel, celery, and garlic with the oil, thyme and bay leaves until fragrant and lightly browned. Season accordingly.
2. Add liquid and cauliflower to the pot, with enough liquid to cover the cauliflower.
3. Boil on low until cauliflower is just tender. Remember, it will continue to cook after the burner is turned off. Don’t simmer this thing to a mushy death.
4. So as not to scorch myself, I let everything sit for 30min to an hour before blending, but you could blend right away.
5. Blend to desired consistency with an immersion blender. I don’t even bother removing the bay leaves or thyme stems. Just blend ’em!
6. Play around with seasonings, liquid, and add-ins until you achieve the soup your heart desires.

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