This recipe can be stripped down to the basics for GAPS Intro by omitting spices you haven't tested yet as well as the coconut milk or cream.
- 1 tablespoon oil of your choice (I love using beef tallow skimmed from the top of my bone broth.
- 1-2 large chopped onions
- 2-3 cloves garlic or to taste
- 2 teaspoons curry powder- not for intro
- 1/2+ teaspoon salt to taste
- Pinch+ cayenne- not for intro
- 2 pounds cauliflower or other delicious veggie, trimmed and chopped
- broth- enough to cover veggies completely, but not overly
- 1 can coconut cream or milk- not for intro, sometimes I add 2 cans if I have a lot of veggies
- optional to enhance veggies and based on where you are in the diet- black pepper, oregano, turmeric(great with curries), garam masala (also great for curries)
In a large stock pot, heat the oil over medium heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds before adding the curry powder, salt, and cayenne. Stir, and cook until fragrant, about 30 seconds. Add the cauliflower, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the broth and bring to a boil. Reduce the heat and simmer until the veggies are very tender, about 30 minutes or more.
Remove from the heat. Puree the soup. Return to medium heat and stir in the coconut milk if making a curry. Simmer for 3 minutes. Adjust the seasoning, to taste.
This basic recipe freezes very well with the coconut or not. Add your slightly precooked grass fed meats, and you have the closest thing to a meal on the go that you get on GAPS during the intro or any other phase!
I made this the other night with white turnips and oven-roasted fennel, and it was one of the most delicious soups i have ever ever eaten!