Loaded Cheesy Cauliflower Soup
What other meal allows you to throw a bunch of things into a pot and turn it into something that is warm, hearty, nourishing and even better the next day? Only soup can do all that.
Jessica Beacom, The Real Food Dietitians
1 large head of cauliflower, broken into small florets
1 medium-sized Organic Valley Red Onion, chopped
2 cloves garlic, peeled and minced
2 tsp Organic Valley Ghee
3 cups chicken broth, or homemade bone broth
1/2 tsp dried thyme
1/2 tsp dried rosemary, lightly crushed between your fingers
1 cup Organic Valley Grassmilk Whole Milk
1 cup Organic Valley Grassmilk Raw Sharp Cheddar Cheese, shredded
2 cups kale, torn into small pieces
3 slices crisp, cooked bacon, chopped
1 tbsp fresh chives
1 tbsp fresh parsley
Place a large pot with lid (a 5-quart Dutch oven works well) over medium-high heat. Add Organic Valley Ghee to the hot pan. When ghee is melted, add onions. Sauté, stirring occasionally, for 5-7 minutes or until onions start to soften. Add garlic and cook, stirring, an additional 30-60 seconds until garlic is fragrant.
Add cauliflower florets, broth, thyme, and rosemary. Stir and increase heat slightly to bring the liquid to a low boil. Reduce heat to medium-low and cover pot with lid.
Allow cauliflower to cook 20-25 minutes or until very tender (but not mushy).
Remove lid from pot and reduce heat to low. Carefully remove ½ of the cauliflower and broth to a blender pitcher or food processor and blend until smooth. Alternatively, you can use an immersion blender right in the pot and blend until some chunks remain.
Transfer blended soup back to pot, stir in Organic Valley Grassmilk Whole Milk, Organic Valley Grassmilk Raw Sharp Cheddar Cheese, and kale. Heat over low heat 3-5 minutes or until kale is wilted.
Remove soup from heat, stir in Organic Prairie Bacon, fresh chives, and parsley. Taste and adjust salt and pepper as needed before serving.