Organic Collard-Cauliflower Soup |
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 2 Tablespoons (15 ml) coconut oil
- 1 large onion, chopped
- 1 (12ounces, 340 g) organic broccoli stem, chopped
- 1 medium organic cauliflower, chopped
- 1 bundle (12 ounces, 340 g) organic collards
- 6 cups chicken broth (I use water and organic chicken base, use vegetable base for vegetarian version)
- sunflower seeds
- grape-seed jalapeno oil
- In a bigger pot brown the onions in the coconut oil on medium heat.
- Add broccoli and cauliflower, cook for about 4 minutes.
- Mix in the collards and chicken broth. Cook until all veggies are done.
- Puree the soup with a stick blender.
- Ladle the soup in bowls and sprinkle with jalapeno oil and sunflower seeds.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/03/16/organic-collard-cauliflower-soup/
2.2.2