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Happy Friday!

Last week I shared a smoothie recipe so yes, I still like to drink cold drinks in the cold weather. What can I say? 

BUT I also love soups. The kind not from a can. But still easy to make. :) 

The recipe I have for you today is actually from my 30-day cleanse program.

It's full of veggies but still tastes delicious. Promise.

6 out of 7 of my family members agreed with me (I'm counting my parents here too). While my son has never met a soup he didn't love, I'm pretty sure my daughter has never met a soup she actually liked. Ha! 

Here's the recipe:

Creamy Cauliflower Soup

1 large cauliflower
1 can cannellini beans, drained and rinsed
4 cups low-sodium vegetable or chicken broth
2 cups water (or additional broth)
Zest from 1 lemon
2 Tbsp lemon juice
1 1⁄2 tsp sea salt, plus more to taste
3 medium carrots, peeled and diced
3 celery stalks, diced
1 medium yellow onion, diced
2 cloves garlic, minced
2 teaspoons Herbes de Provence

Dice cauliflower into small pieces and put in large pot with beans, stock, water, lemon zest, lemon juice and 1 tsp sea salt. Bring to a boil, lower heat, and simmer covered for about 15 minutes, or until cauliflower is tender.

Meanwhile, sauté carrots, celery, onion, and 1⁄2 teaspoon salt in a pan for about 15 minutes over medium heat, stirring often. (I use avocado oil to cook my veggies)

Add garlic and cook an additional 5 minutes. Add Herbes de Provence and cook an additional minute, stirring.

Add sautéed vegetables to pot of cauliflower. Cool slightly.

Puree with immersion blender, or add to a blender in batches. Season with additional salt or lemon juice as desired.



Thank you for your responses!

While there was interest for all three challenges, the Sugar-Free Challenge won out. Stay tuned for more details!

Have a great weekend!

Copyright © 2018 Angie Jones Healthy Families, All rights reserved.

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