My new favorite thing to do lately with my meals is to add a sprinkle of our EBOOST SPRUCE® Energizing Whole Greens right on top. With its pronounced apple ginger flavor, it is a great way to take the flavors up to the next level. It is especially great to pair with Asian dishes, as ginger pairs well with that type of cuisine, but I personally like to break through the norm and sprinkle it on LOTS of things.
With winter quickly approaching us, I have been craving soups a lot. Last week I whipped up a Cauliflower ‘chowder’ soup. After following the recipe and ladling it into my bowl, my first taste was a bit lackluster. I was pretty disappointed at first, as all I wanted was a nice comforting warm bowl of soup. After thinking for a second, I wondered how it would taste with a little bit of SPRUCE® sprinkled on top – WOW. It was surely a delight and definitely made the dish worth sharing.
{A Spruceful} Cauliflower Chowder
Serves 4
Prep – 15 min | Cook – 30 min
Ingredients
1 head cauliflower – chopped
2 cloves garlic – minced
1 sweet onion – chopped
2 celery stalks – diced
10 baby carrots – chopped
4 cups – low sodium chicken broth
1 can – coconut milk
1 tsp – ground cumin
1 tsp – ground turmeric
1 tsp – 21 seasoning salute (Trader Joe’s)
salt and pepper to taste
coconut oil cooking spray
Preparation
-Spray coconut oil into large saucepan over medium heat
-Cook garlic, onion, carrot, and celery until tender.
-Stir in cauliflower and cook for a few minutes.
-Add stock, seasonings and coconut milk.
-Bring to a boil and then simmer for 15 minutes.
-Use immersion blender to break down some of the cauliflower. All depends on how chunky you want your soup.
-Serve and sprinkle SPRUCE® on top.
Recipe adapted from Paleo Leap
