Today we have a special guest post for you, that comes to us from Ali, the eighteen year old blogger behind Ali and Her Almond Butter. I'll let Ali take it from here!
Hi!! I’m Ali, an eighteen-year-old who is crazy about food and photography. Ever since I was little, my favorite place to spend my time was the kitchen. Food is my life. But I’ve discovered that eating certain foods (i.e. gluten, dairy, sugar) makes me feel really bad. My blog, Ali and Her Almond Butter (aliandheralmondbutter.com), is all about making food that is simple, healthy, and delicious. Most people believe it is only possible to have two of the three (for example: simple and healthy, but NOT delicious; or simple and delicious, but NOT healthy). I’m here to say it is possible, and actually quite fun, to make food that is simple, healthy, and delicious.
Creamy Cauliflower Soup with Rosemary Crackers:
Ever just feel the need for some good comfort food?
But you really don’t want to binge on something high-carb, high-fat, and just heavy and unhealthy. My passion is to create recipes that are simple, healthy, and delicious. So today I’d like to share with you the best comfort-food soup. It's quick and easy to make, super good for you, and tastes incredible. Simple. Healthy. Delicious.
Ever since I started making healthy gluten-free foods, I have been amazed at the versatility and deliciousness of cauliflower: roasted cauliflower, cauliflower pizza crusts, mashed cauliflower. I could probably go on. I bet if you looked on Pinterest, there would be a recipe for cauliflower ice cream or a cauliflower croissant or a cauliflower treehouse. Pinterest is great like that.
So today, my fellow cauliflower-loving friends, I’m going to share with you a super crazy delicious cauliflower soup. It contains ground beef for protein, and. I just couldn’t resist sharing the recipe for these rosemary crackers, too. The lightly crisp cracker compliments the creamy texture of the soup and adds a delightful burst of rosemary.
Not all delicious soups need to require hours in the kitchen. This recipe is simple and easy. You just cook a few things on the stovetop, blend them together, reheat the soup, and voilà! Get ready for some creamy goodness!
Grain free, gluten free, dairy free, paleo. Cauliflower is a source of a multitude of vitamins and minerals. This here is real, wholesome food.
What I love about this soup is that it’s so creamy and rich with flavor. Who knew comfort food could be so healthy and so paleo?
Creamy Cauliflower Soup
grain-free • gluten-free • egg-free • dairy-free • nightshade-free • fodmap-free
PREP TIME: 15 minutes
COOKING TIME: 30 minutes
- 1 head of cauliflower
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil, separated
- 1 cup chicken stock
- 1 cup almond milk
- 1 pound ground beef
- 1 1/4 teaspoon salt, separated
- 2 teaspoons oregano
- 1 tablespoon thyme
- 1 teaspoon pepper
- 1/2 teaspoon savory
Start by washing and slicing a head of cauliflower. Place cauliflower slices in a steamer pot with some water on the bottom. Turn the heat to med-low and let steam for about 15 minutes until the cauliflower is soft. (You can test this by poking it with a fork and seeing if it goes in easily.)
While the cauliflower is cooking, heat a skillet over medium heat, and combine 2 tablespoons of olive oil, the chopped onion, and minced garlic. Sauté until the onions are soft and translucent.
Place the onion and garlic mixture into a food processor or a high-powered blender. Add the cooked cauliflower, chicken stock, and almond milk. Blend until smooth. Pour this mixture into medium-sized pot and and turn the heat to low. Stir occasionally to keep from burning.
As the soup heats up, cook the meat in the skillet used for the onions. Heat 1 tablespoon of olive oil over medium heat, then add the ground beef, 1 teaspoon salt, and oregano. Cook until the meat is cooked through.
Once the soup is hot, add in the remaining 1/4 teaspoon salt, thyme, pepper, and savory. You can mix in the ground beef or serve it on top of the soup. Serve with Rosemary Crackers (recipe below).
grain-free • gluten-free • dairy-free • nightshade-free • fodmap-free
- 1 cup blanched almond flour
- 1/4 teaspoon sea salt
- 2 tablespoon fresh rosemary (or 1 tablespoon dried)
- 1 teaspoon dried thyme
- 1 clove of garlic, minced
- 1 tablespoon olive oil
- 1 egg white
Place almond flour, salt, rosemary, oregano, and garlic in a food processor and pulse to mix.
Add in the olive oil and egg white. Mix in processor until you have a ball of dough.
Turn out onto a parchment-lined cookie sheet and press the dough into a rectangle—about 1/8 in thick (or as thin as you can get it). Cut the crackers into 8 equal rectangles.
Bake at 325 degrees for 20 minutes.