When people ask how I survived graduate school while raising a family, I usually say something about my amazing husband and his incredible support, or our kids, who are (mostly) becoming ever more helpful as they grow up. These things are true, and I certainly don’t want to take credit away from my lovely family, but if I could only to point to one thing in particular?
Soup. Lots and lots of soup.
I am pretty certain that 90% of dinners during the last four years involved some sort of crockpot soup concoction and either crackers or cheese toast. Since going paleo/Primal, we have switched to various types of homemade crackers, and have also made bread with Primal Girl’s excellent magic dough recipe.
Soup is generally a simple process, especially around here on a weeknight. Four steps, and we’re done: chop, cook, mash, and eat. There is a world of technique between “chop” and “eat,” of course, and endless choices of foods to combine, but that’s the fun of it. For this one, I was thinking of potato leek soup, but wanted something was less heavy.
(While some paleo and Primal eaters can handle them, white potatoes = starch bombs as far as the hub and I are concerned, so they were out.) Instead, I grabbed some cauliflower that needed cooking and a couple of kohlrabi that I literally scrounged from the back of the fridge (seriously, they’ve been there for about a thousand years). If kohlrabi is not available where you live, substitute broccoli instead.
Even though I wanted to make the soup quickly, I also wanted a deeper flavor. To accomplish this, I sauteed the leeks and garlic gently for a good long while and used the same fast cooking in a hot oven as for my Lime & Rosemary Roasted Broccoli. Cauliflower is less dense than kohlrabi or broccoli, so takes a little less time to roast. Chuck it all in the Vitamix, and voila: soup’s on. (Ahem. That was a French joke. Soupçon? Get it. Sorry. Forget I said anything. I am a nerd.)
If you are speedy at trimming your veggies, you can easily get this soup on the table in under an hour. Then you too can get back to studying, knowing that your family has been well-fed.
- 1/4 cup melted coconut oil, divided
- 1 lb cleaned, sliced leeks (frozen ones are fine)
- 5 cloves garlic, slivered
- One head cauliflower
- 2 knobs kohlrabi (or two bunches broccoli)
- Salt and pepper
- 4 cups herb stock
- In a sauté pan over medium-low heat, warm 2 tablespoons coconut oil. When oil has warmed, add leeks garlic. Sauté, stirring occasionally, until softened and beginning to brown slightly (~30-40 minutes).
- Wash and trim the cauliflower. Peel and slice the kohlrabi into rough chunks. Spread kohlrabi and cauliflower on cookie sheets. Drizzle the vegetables with the remaining coconut oil. Sprinkle with salt and pepper and place in a 425° oven. Roast vegetables until starting to color and they are fork tender: about 20 minutes for cauliflower, about 30 for kohlrabi.
- In a high-speed blender or food processor, combine half of the leek mixture with the roasted kohrabi and 2 cups stock. Blend until desired smoothness is reached:
- 20-40 seconds for a chunky soup; 40-60 seconds for a smoother purée. Pour into a large bowl. Add remaining leek mixture, remaining stock and roasted cauliflower to the blender and process (cauliflower is not as dense as kohlrabi so it will purée a touch faster). Stir to combine; serve immediately.