I’ve gotta be honest here. This recipe came together (very tastily, I might add) because I’m lazy. Sometimes. Ok, lots of times.
You know those times (slash almost every day in my house) when you’re pulling out all the ingredients to a recipe only to realize you don’t have enough of the KEY ingredient? Yeah. Happens to the best of us. *facepalm*
From doing this so many times I’ve realized how to be extremely resourceful in the kitchen. More like just throw whatever leftovers you have in the pot/pan you think might go and hope it tastes good. In this case, I didn’t have enough zucchini. So I chucked some leftover roasted cauliflower in there. Throw in some extra spices and BOOM, delicious.
Luckily for me this time I was going off a genius recipe from a cookbook I know and love, Well Fed 2by Melissa Joulwan, the writer behind The Clothes Make the Girl blog. So I knew I (most likely) couldn’t screw it up too bad if I was going off one of Melissa’s recipes.
Oh, and I really wanted to use out this cool new product from Fatworks I won in a giveaway from my friends over at Merit and Fork! Also, what a genius company name. This stuff is Pure Tallow, a “premium” cooking oil made with 100% grass-fed beef. I’m all about trying new ingredients, especially when I’m doing something like a whole30 challenge or on the autoimmune protocol. It keeps things interesting and then you don’t get bored with your food! Which definitely happens to a lot of people doing a whole30, especially if it’s their first time around. And you all KNOW how much I hate eating plain food. Definitely not about that life.
So here’s a flavor-FULL, whole30 and autoimmune friendly, kicka$$ soup adapted from Melissa’s Silky Gingered Zucchini Soup, aka “a healthy hug in a bowl.” What more could you want on a cold January day? And if you want to see more of Melissa’s DELICIOUS recipes, be sure to check out Well Fed 2!!
- 2 Tbsp beef tallow (substitute coconut oil or ghee)
- 1 Tbsp minced garlic
- ½ medium yellow onion, chopped
- 1 tsp dried ginger
- 1 tsp fresh minced ginger (or substitute an additional 1 tsp dried ginger)
- 1 ½ tsp ground coriander*
- 1 tsp salt
- ½ tsp black pepper (optional - AIP omit)
- 3 zucchini (about 1.5 lbs), peeled and chopped into ½ inch crescents
- 2-3 cups cauliflower, chopped into large chunks
- 4 cups chicken broth
- ½ cup coconut milk (full fat or light are both fine)
- chopped chives, for serving
- Preheat oven to 375 F and toss the cauliflower with 1 Tbsp beef tallow. Spread on a large baking sheet and set aside.
- In a large soup pot, heat 1 Tbsp beef tallow on medium heat for 2 minutes.
- Add your chopped onions and garlic, and cook until lightly caramelized (but not burned or too browned), stirring often, about 5 minutes.
- While the onions are cooking, combine your ginger, coriander, salt, and pepper. When the onions are ready, add the spices to the pot and give it a stir.
- When the spices are fragrant, add the chopped zucchini. Stir until it’s well coated with the fat and spices, about 1 minute.
- Add 4 cups chicken broth to the zucchini and bring to a boil. Then, cover the pot and reduce heat to a simmer.
- Pop the cauliflower in the oven, and set a timer for 30 minutes. Stir the cauliflower after about 15 minutes.
- When the timer goes off, take the cauliflower out of the oven and add it to the zucchini pot. Give it a stir, and cook for an additional 15 minutes, until both the cauliflower and zucchini are very soft.
- Remove pot from the heat and add the ½c coconut milk.
- Using an immersion blender, purée the soup in the pot. BE CAREFUL, it’s extremely hot! If you don’t have an immersion blender, CAREFULLY transfer the soup to a blender or food processor to purée. You may have to do this in batches depending on the size of your appliances.
- Serve hot, with chopped chives for garnish. It’s also great cold on a hot day.
For all you whole30-ers: Don’t forget to check out my Whole30 Survival Guide for some great resources, meal planning, hard learned tips & tricks, and new recipes to try!