Last week I was so cold. Ice cold. My finger tips were frozen and I just wanted a big bowl of warm hearty soup, this soup in particular. It's a modification of the Pesto Soup that Isa Chandler has up on her website, but I omitted the gnocchi and doubled the beans. To each her own, I do my absolute best to limit my gluten intake for when I am absolutely craving it (like that one time two weeks ago I was literally dying for pizza). Like I always say: everything in moderation! Do your best to make the healthiest daily choices without being too hard on yourself for when you occasionally indulge. Anyways, I'm drifting here. This soup was really delightful and I think you should give it a try.
2 teaspoons refined coconut oil
3 garlic cloves, minced
1 small head of cauliflower, about a pound, cut into florets
4 cups vegetable broth, divided
Salt, to taste
Pinch of dried thyme
Freshly ground black pepper, to taste
1 tablespoon arrowroot or organic cornstarch
1 cup loosely packed basil leaves
2 BPA-free cans of white beans of your choice, I used navy beans
1 small bunch swiss chard, stems discarded and leaves torn into bite-sized pieces
1 small sweet potato, cubed and roasted
Pine nuts, roasted
In a large pot over medium heat add the oil, once hot saute garlic for about a minute, being careful not burn it.
Add the cauliflower along with 3 cups of broth (save the remaining 1 cup for later), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
Whisk together the final cup of broth and the arrowroot/cornstarch until dissolved. Mix in the broth/arrowroot and cook uncovered for another 5 minutes until slightly thickened, stirring often. Add the basil leaves and then remove from the heat.
Puree using an immersion blender, or allow to cool slightly and then very carefully blend in batches using a blender.
Return to the stove over medium heat and add the beans and greens and cook until the beans are heated through, about 5 more minutes. If you want the soup a little thicker you can use a potato masher to mash up some of the beans.
Garnish with the roasted sweet potato wedges and pine nuts before serving.
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