This recipe is apart of my 3-Step Rhythm Cleanse, which you can learn all about right here
Ahearty soup to satisfy all Cravings for the fall/Winter dishes as you progress forward.
The combinations in this dish provide all of the requirements of a high fat and high cruciferous vegetable meal. Promoting the reset to occur on the walls of the gut-all while providing antioxidants during your cleanse.
Serves 5, 1 Cup Servings - You may have as much as you like of this delicious soup in any single serving
2medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup Ghee Butter, and 1-2TBSP of Avocado/Coconut Oil. 1 medium head cauliflower, chopped, or a bag of frozen cauliflower if out of season. 5 cups chicken broth, preferably homemade
1/4 cup minced fresh parsley
1 teaspoon sea salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil 1/2 teaspoon dried tarragon, Totally optional if you don't have it, adds flavor and phytochemicals!
2 tablespoons arrowroot/coconut flour
3/4 - 1 cup heavy whipping cream 114 Cup sour Cream, make sure there's plenty of sour Cream left in your tub so you can add another dallop on top of the finished soup before serving if you choose.Preparation
In a soup kettle or Dutch oven, saute the Onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender. Meanwhile, in a saucepan, add your Avocado / Coconut Oil. Stir in flour until smooth. Gradually stir in the whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Yield: 4 servings (about 2 servings/person).
Makes about five 1-cup servings.