Creamy Garlic & Rosemary Soup

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I love thick soups, purees. The way they coat the mouth, or anything you dip in them, warm & filling and comforting, they are definitely my favorite kind of soup. Iv’e been extra careful to budget my groceries lately. The cost of living in Hawaii is catching up to us, and with my diet not being optional, we spend most of our money on food. To that end, I’m trying to save money!

I’ve been cooking simpler meals, using less ingredients, whilst still making nutrient dense foods, this soup is a great example of that!

Creamy Garlic & Rosemary Soup
Serves 3
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
252 calories
21 g
16 g
18 g
5 g
7 g
583 g
2480 g
6 g
0 g
10 g
Nutrition Facts
Serving Size
583g
Servings
3
Amount Per Serving
Calories 252
Calories from Fat 161
% Daily Value *
Total Fat 18g
28%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 16mg
5%
Sodium 2480mg
103%
Total Carbohydrates 21g
7%
Dietary Fiber 6g
24%
Sugars 6g
Protein 5g
Vitamin A
123%
Vitamin C
160%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Prep Time: 10 minutes
  2. Cook Time: 30 minutes
  3. Makes 3 quarts
  4. Large pot with lid
  5. High powered blender
  6. 1 head cauliflower
  7. 1 Japanese sweet potato
  8. 2 heads garlic (about 15 cloves)
  9. 3 sprigs rosemary
  10. 1 bay leaf
  11. 1 tbsp salt
  12. 1 tbsp black pepper
  13. 1/2 tsp nutmeg
  14. 1/4 cup bacon fat (ghee or tallow)
  15. 4 cups water (or bone broth)
Instructions
  1. First, prep your vegetables.
  2. Peel all of your garlic, chop up your cauliflower, peel & dice your potato.
  3. Heat bacon fat in pot, add in all of the garlic.
  4. Lower heat to medium.
  5. Cook until golden and tender, about 8 minutes, careful not to burn it, lower heat if needed.
  6. Once your garlic is golden, add in cauliflower, sweet potato & rosemary.
  7. Stir well.
  8. Add in water or broth and the rest of the seasoning.
  9. Stir.
  10. Bring to a boil, cover and reduce heat to medium low.
  11. Let it simmer for 20 minutes or until the potato is tender.
  12. VERY carefully transfer your soup to a blender, you will have to do it in two batches, so have jars or a bowl ready.
  13. Fasten blender lid and use a kitchen towel to hold it down. Blend on high until smooth. Pour in to bowl.
  14. Blend the rest and transfer it all back to the pot.
  15. Simmer for 10 minutes, stirring.
  16. IF you want a thicker soup, you can reduce it at this point until desired consistency.
  17. Taste, adjust seasoning.
  18. Serve with bacon! & rosemary garnish.
beta
calories
252
fat
18g
protein
5g
carbs
21g
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The Castaway Kitchen http://thecastawaykitchen.com/
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