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Cauliflower Carrot Soup
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Course Soups & Stews
Sensitivity Nut Free
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Soups & Stews
Sensitivity Nut Free
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a soup pot over medium heat, saute the garlic and onions with a pinch of sea salt in olive oil for 3-4 minutes until the onions are translucent. Add the cauliflower, carrots, and spices and saute for an additional 2-3 minutes. Add enough broth or water to cover the vegetables. Bring to a boil, cover, reduce the heat and simmer until the vegetables are soft.
  2. Puree the soup in a blender or directly in the pot with an immersion blender.
  3. Season with additional sea salt and black pepper to taste. Garnish with nori or dulse sprinkles.
Recipe Notes

Variation: for a spicier soup, add 1 teaspoon chili powder, 1/4 teaspoon turmeric, and 1/2 teaspoon crushed red pepper.

From The Nourishing Cleanse Workbook by Hale Sofia Schatz. Copyright 2008.

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