Creamy Immune Boosting Cauli Soup

Its that time of year. When runny noses, dry coughs and daycare bugs are always lingering. Luckily, since we started our wholefoods journey illnesses don't linger for too long, we seem to be able to fight off the bugs much easier this year.

Earlier in the week my hubby had a mild case of Man Flu and my Little Lady was sporting a horse-like cough. I made it my mission to fill them both up with lots of veggies and healing foods. This delicious soup is loaded with all the best ingredients and it worked a treat. The following day, they both woke up right as rain... Isn't food amazing! Who needs drugs when you have the best medicine sitting in your fruit bowl, fridge and pantry?!

Ingredients:

1 Tablespoon Coconut Oil for sautéing
2 x onions (chopped roughly)
2 x garlic cloves (chopped roughly)
1/2 head of Cauliflower
1/2 Jap Pumpkin
2 Zucchini
2 Carrots
1/2 teaspoon cumin powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon turmeric powder
1 teaspoon garlic powder
3 cups Bone Broth
Season with Himalayan Salt to taste

Method:

1. In a large stockpot or pressure cooker, saute onion in coconut oil until translucent
2. Saute garlic with onion and add in all of the spices.
3. Stir and fry off spices until aromatic
4. Add in all chopped mixed vegetables and stir through the spices, garlic and onion
5. Add Bone Broth and place the lid on the pot. I pressure cooked mine for 30 minutes on soup setting but you could do this on the stove top or slow cooker - just adjust times and temperature accordingly.
6. Once cooked and all the vegetables are tender, blend with a stick blender until the soup is a smooth creamy consistency. Season to Taste and Serve with my Chicken and Mushroom creamy topper.

Ingredients for topping:

100 grams organic button mushrooms (chopped finely)
Large handful of cooked shredded chicken
1 Tablespoon of Lemon, Herb and Garlic seasoning (or good quality additive free seasoning of choice)
3 Tablespoons Bone Broth
2 Tablespoons Coconut Cream
1 Tablespoon Ghee (for frying)

Method for topping:

1. Sauté mushrooms in Ghee over medium heat, until almost tender
2. Add chicken and stir through the mushrooms, add seasoning of choice and stir through the chicken and mushrooms.
3. Add Bone broth, one tablespoon at a time and stir through until absorbed into the chicken and mushrooms.
4. Add coconut cream, stir through and remove from heat.

This topper adds amazing flavour and texture to the soup, my little lady loved it on its own too. I also used this same mix as a topper for our Paleo Pizza's too. It would also be great served over Cauli Rice. So versatile and so delicious!

I hope this rids the winter germs for you and your family, just as it did for mine.

Love & Gratitude

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