2cupsorganic cauliflower, cut into small floretsabout 1/2 medium cauliflower
1tbspgrass fed and finished, pasture raised tallowI used beef
1medium organic leek, sliced into thin rings
3clovesorganic garlic
1inchorganic ginger root, finely gratedfor extra medicinal benefits, totally optional, skin left on is best
1organic bay leaf
3medium organic potatoesscrubbed, cut into 1 inch cubes
sea salt and organic black pepper, to taste
1 1/4cupsgrass fed and finished bone brothadjust the amount of broth to be as watery or as thick as you want
1cupgrass fed water buffalo yogurt or other kind of ethically sourced, raw animal yogurt/kefir
1/2tsporganic nutmeg
whey fed, pasture raised bacon bits and/or chives to garnish
Instructions
Straight away, get your cauliflower florets roasting. Place them on a parchment paper lined baking sheet and roast at 400F for 20 minutes.
Meanwhile, heat up your tallow in the pot over medium heat. Drop in the leeks and sauté for about 4 minutes or until leeks are soft and bright green. Add the garlic, ginger and bay leaf, and stir for 30 seconds, or just as it turns fragrant.
Add the potatoes and roasted cauliflower to the pot and season with salt and pepper. Stir the mixture for about 3 minutes until it softens slightly. Pour in the bone broth and scrape any brown bits from the bottom. Bring the soup to a boil for 5-10 minutes. Bring the heat down to a simmer for 20 minutes.
Blend the soup with an immersion blender or typical blender. Add more bone broth for a more watery soup. Stir in the yogurt and nutmeg until it dissolves. Serve garnished with chives, freshly cracked black pepper, and bacon bits.
Notes
You can peel the potatoes if you prefer, but I don't bother as the skins contain nutrition and flavour, and I always source organic.
You can use any variety of potatoes, but Russet and Yukon Gold will yield a more creamy texture. To up the ante of creaminess, add an extra dollop of butter towards the end after blending the soup.
Use as much or as little bone broth as you prefer. In the photos I used little bone broth for a denser soup.
Ginger is entirely optional but will provide an extra medicinal kick while supporting digestion.