Saturday, August 17, 2013

Paleo Creamy Cheddar Soup 80%

Another request from our Crossfit Daughter Brianna (.....never ending!).  So I did a ton of research, stepped into the WODMonkey Lab, and this is my creation!

Coconut Milk 2 cups full fat unsweetened 
Cauliflower 1 medium head diced
Calabaza/Butternut Squash 3 cups diced
Vegetable Broth 2 cups all natural
Cheddar 1 cup shredded 
Olive Oil 2 tablespoons
White Pepper 1 teaspoon 
Garlic Powder 1 teaspoon  
Onion Powder 1 teaspoon 
Celery Salt 1/2 teaspoon 
Sea Salt 1 teaspoon 

Toss Cauliflower and Squash in Olive Oil and roast in oven at 350 degrees for 30 minutes until tender and golden brown.  Allow to cool slightly then in food processor grind until as smooth as possible (going to blend again tho).  In large sauce pot heat Broth and Coconut Milk until low simmer.  Add all remaining ingredients to the pot except the Cheddar.  Reduce heat and continue to cook on low while stirring for an additional 15-20 minutes.  Using a hand held blender smooth out the soup again (or put in blender).  Remove from heat and add the Cheddar.  Serve with chopped Chives and shreds if more Cheddar.  Good pix Bria! 

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