New You Boot Camp Cold Cucumber Soup
14th May 2015
Summer Squash Salad
15th May 2015
Ingredients
- 1 head large cauliflower
- 4 tbsp coconut oil melted
- 1 tsp Himalayan Crystal Salt
- 1 large onion diced
- 4 cups water or chicken stock
Servings:
Instructions
- Place whole head of cauliflower in a 9 x 13 inch baking dish.
- Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt.
- Add ½ cup water to the dish.
- Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core.
- Remove cauliflower from oven and allow to cool.
- Coarsely chop and set aside.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat.
- Add onion and cook until soft and translucent, about 15 minutes.
- Add cauliflower and 4 cups water or stock.
- Simmer until cauliflower is very soft, about 10 minutes.
- In a blender in very small batches until smooth.
- Transfer back to pot and bring to a simmer.
- Serve.
- Enjoy!
