As soon as the leaves start to change color and there’s a crisp in the air, that only means one thing… It’s soup season!
Soup is a powerful way to get a lot of nutrients into one bowl in a fast and efficient manner. Cook vegetables until tender, blend with bone broth and voila!
Not a fan of raw kale, or greens in general? This soup is the best way to get those nutrients in your body.
This soup is rich in liver-loving vegetables from the kale, cauliflower and leek. These vegetables along with the rich fiber content support your body’s detox pathways.
This is silky smoothy, creamy and totally dairy free soup is the perfect way to welcome soup season. Enjoy!
Tag @kindpublishingco and @alannadesalvonutrition on Instagram when you make it.
Ingredients
3 tablespoons ghee
2 yukon potatoes 1” cubes
1 leek sliced
1 cauliflower small
3 yellow or orange bell peppers roughly chopped
2 bunches dino kale sliced
1 teaspoon sea salt
½ teaspoon black pepper
½ cup basil packed
3 tablespoons lemon juice
4 ½ cups chicken bone broth
2 teaspoons extra virgin olive oil
¼ cup pumpkin seeds
Directions
- Trim the leaves off the bottom of the cauliflower then slice the whole cauliflower into 4-6 large wedges.
- Heat ghee in a large heavy bottomed pot over medium heat. Add potatoes and cauliflower to the pot and cook until the sides are deeply browned, about 8 minutes.
- Add leeks and bell pepper, stir and cover the pot. Continue to cook until cauliflower is browned and potatoes are cooked through and can be easily pierced with a knife, about 5-8 minutes.
- Add kale, sea salt, black pepper and cook until wilted, about 2-3 minutes then turn off the heat.
- Add basil, lemon juice, 1 cup of broth, and the cooked vegetables to a high speed blender. Blend until silky smooth.
- Return blended soup to the pot and stir in the remaining broth until homogenous. Turn heat to low and bring to a simmer. Season with more salt and pepper to taste.
- Serve in a bowl with a drizzle of olive oil and pumpkin seeds.
