We love albino broccoli in this house! There are so many things you can do with it! Broccoli’s little brother, cauliflower, is by far the most versatile vegetable that you can have in your house! You can make pizza crust, rice, mashed “potatoes” and so much more! Tonight I made my soup!
This is by far MY FAVORITE soup ever! I love this soup with meatballs. Tonight I am trying these Merguez meatballs from The Clothes Make the Girl, author of the amazing Well Fed cookbook. I usually make them with Arabic meatballs, which is a little different than the Merguez Meatballs.
I promise, the cauliflower tastes amazing in this recipe! It’s even more delicious if you use your own homemade bone stock! You can read my recipe for making stock here!
Albino Broccoli Soup
2 heads of cauliflower or 3 frozen bags, broken in florets
3 medium onions, diced
5 cloves of garlic
1/4 cup butter or Grassfed Organic Ghee 7.8 Oz
3 cups of stock (I prefer my homemade chicken stock, but you can use beef stock too)
2 teaspoons of salt
1/4 teaspoon of pepper
Steam or boil cauliflower until tender. Drain and set aside.
Saute the onions and garlic in a pot over medium heat until tender.
Add cauliflower and stock to the pot. Mash with a potato masher or use a stick blender to puree the mixture to a consistency you prefer. I like mine a little chunky. If you don’t have a stick blender then you should use a blender to puree it.
Add salt and pepper. Taste and adjust seasonings.
If primal, serve with a dollop of sour cream!