Wow, that title is a mouthful. Another breakfast post comin’ at ya. With leftovers. #winning.
But first: confession.
The past few years I’ve been collecting recipes like the soccer moms in my town collect lululemon yoga pants. And I read through cookbooks like my friends read through 50 Shades of Grey…ravenously. Between my (still growing) cookbook collection, the overflowing binder of recipes from magazine cutouts, screenshots from instagram on my phone, AND 2,000+ pins on pinterest (ok to be fair, not all of those are recipes. But almost all of them are), it would probably take me the rest of my life to cover all of them…if i made 2-3 new recipes per day. And that would be if I stopped buying any new cookbooks or stopped using social media. Maybe I’m exaggerating a little. But let’s be real people – not going to happen.
I read Julie and Julia over the summer and got inspired. NO, I’m not going to cook my way through Mastering the Art of French Cooking. Are you crazy? It would take me 5 years to cook through and adapt all those recipes so I could eat them, anyway. Imagine the look on Julia’s face if you told her to cook through a even quarter of her own cookbook, making it gluten, grain and dairy-free, even leaving out all the other restrictions my delicate stomach has.
Anyway, I decided to start really cooking my way through a few of my cookbooks, starting with Well Fed 2 from Melissa Joulwan. This woman is amazing. Her recipes are bomb.com, things I never would’ve come up with even in all my obnoxiously huge recipe collection. And she is a badass in the weight room, at roller derby AND in the kitchen. Just my style. So all September I’ve been cooking through Well Fed 2 and holy $h*t people you don’t know what you’re missing. Just in the first few recipes you have Kickass Ketchup and Magic Dust. Need I say more?
The delicious soup recipe is inspired by Melissa’s Golden Cauliflower Soup from Well Fed 2. It’s great for any meal, especially topped with chopped chives or nuts. I went non-conventional and had it for breakfast with eggs. Obviously.
- 1 medium head cauliflower, cored and chopped into bite-sized pieces
- 1 Tbsp ghee (coconut oil or butter are great here too)
- 2 tsp minced garlic
- 1 medium yellow onion, diced
- 2-3 large carrots, peeled and diced
- 3+ cups chicken broth
- ½ cup water
- 1 + ½ tsp truffle salt (divided)
- ½ tsp ground black pepper
- 1 cup light coconut milk (light or regular works)
- 4-5 sage leaves, chopped
- 2 eggs
- 2 slices prosciutto
- For the soup, Add your ghee/cooking fat to a large, deep soup pot over medium heat.
- When it’s melted, add garlic, onions and carrots. Stir with a wooden spoon and sauté for about 5 minutes, until the onions become translucent and the carrots are soft.
- Add cauliflower and cook an additional 5 minutes, stirring occasionally.
- Add 3 cups of broth and water. If necessary, add a little extra broth to just to cover the tops of the vegetables. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 45-50 minutes. The vegetables will be fork-able at this point and very soft.
- Take the pan off the heat and cover half the top of the pot with a towel. Use an immersion (stick) blender to puree the vegetables and broth. You can also do this in a regular blender or food processor - but be careful not to splash any burning liquid on yourself! Been there, done that. NOT fun.
- Add 1 tsp truffle salt, pepper, sage leaves, and pulse again to combine. Stir in the coconut milk, then taste and adjust the seasoning as you like (I added an additional ½ tsp truffle salt here).
- For breakfast, heat a medium skillet with a little bit of cooking fat. I used ghee.
- When hot, add 2 eggs and prosciutto. Cook, uncovered, until the egg whites are no longer milky and the yolks begin to set - about 3-4 minutes. Chop the prosciutto on a cutting board.
- Top a bowl of soup with the eggs and prosciutto crumbles. Devour and savor.