I’ve received several comments and inquiries about my column on bone broth (see Napa Valley Register Dec. 5, 2016) and since this is bonafide soup season, I am indulging you with two seasonal recipes from my website. They both include bone broth (or vegetable stock if vegan.) Make a big batch on Sundays then dip into it all week. It’s health in a bowl and so tasty, too!
Mexican Cauliflower Soup
Serve along with – or on top of – Rancho Gordo black beans.
2 tablespoons fat of your choice (I use avocado oil) 2 small or 1 large yellow onion, peeled and chopped (leeks are good, too) 6 medium garlic cloves, peeled and finely minced by hand or in a garlic press 8 cups bone broth or vegetable stock 2 small heads cauliflower or 1 large head cauliflower, cut into florets (8–10 cups) 2 large baking potatoes or 4 medium red or yellow potatoes, peeled and diced 2 cups baby spinach 1⁄8 teaspoon cayenne pepper 2 teaspoons cumin powder 1 1/2 teaspoons dried oregano 1–2 teaspoons salt Optional garnishes (go for it!) Diced ripe avocado Crumbled organic tortilla chips (yellow or blue) Diced tomatoes Fresh salsa Sour cream or Greek Yogurt Several limes, cut into wedges Half bunch of cilantro, stemmed and chopped In a large pot, heat the fat of your choice over medium to medium-high heat until hot. Add the onions and garlic and sprinkle with salt. Sauté, stirring as needed to prevent browning, until the onions are softened.
Add the broth, cauliflower, potatoes, cayenne, cumin, oregano, and 1–2 teaspoons of salt (less if using store-bought broth.) Bring the soup to a boil, turn heat to low, and cover. Cook for 20 minutes or until the cauliflower and potatoes are soft.
If you aren’t using any extra toppings, remove about 6 florets of the cauliflower and set aside to cut into small bits to garnish the soup.
Using an immersion blender, blend the soup until smooth, or transfer it in small batches to a blender or food processor to purée.
Add salt and pepper to taste. Top with the chopped cauliflower florets or other topping(s) of your choice.
Creamy Carrot Curry Soup
Makes about 4 cups
I was inspired by a few different recipes from “The Soup Bible,” but ultimately came up with this blend. You’ll notice I don’t peel my carrots, as they contain so many nutrients. The miso adds a salty component that makes the flavors really pop while adding extra probiotics to your meal.
1 tablespoon coconut oil 2 teaspoons curry powder 2 medium cloves garlic, smashed 1 1-inch piece of ginger, grated 1 medium onion, coarsely chopped 1 pound carrots, washed and sliced into 1/4-inch-thick rounds (fairly thin) 1 medium bay leaf 2 1/2 cups low-sodium vegetable broth (homemade is best) 1/2-1 cup coconut milk 1-2 tablespoon organic miso paste Toasted unsweetened coconut flakes, for garnish (optional)
Heat oil in a medium saucepan over medium heat. Add curry powder and garlic, and cook until fragrant, about 30 seconds.
Add ginger, onion, carrots, bay leaf, and broth, increase heat to medium high, and bring mixture to a boil. Reduce heat to medium low, and simmer until carrots are soft when pierced with a fork, about 20 minutes. Discard bay leaf.
Working in batches, process soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
Pour soup into a clean pot and return to the stove over medium heat. Stir in coconut milk and adjust seasoning as needed. Stir in the miso just before serving. Garnish with a few flakes of toasted coconut.
Want more recipes and less talk? Or do you like morsels of health news, too? Your Napa nutritionist, Karen Schuppert would like to know. Email her at email@example.com.