½ head of Cauliflower,
flowerettes removed from center stem, chopped
3 minced
cloves of garlic
2 Tbsp
coconut oil
10 Cups
Vegetable stock
Thyme
Salt
Pepper
Red Pepper
Flakes
Place into
large cast iron pot. I am using a dutch oven.
Sweat garlic
in coconut oil on low heat about 3 minutes.
Add squash,
cauliflower and stock.
Bring to
boil, turn low to simmer and cook for 20 minutes uncovered.
Stir occasionally
from bottom.
Add spices to
your liking, sir and with a potato masher or thunder stick, puree to your
liking. Some place it into a blender but I like a course soup.
No comments:
Post a Comment