Hearty Cauliflower Kale Chowder

  • 1 bag kale, destemmed
  • 1 cauliflower
  • 1 shallot
  • 1 onion
  • 4 cloves garlic
  • 1 bag corn
  • 1 can white beans
  • 1 1/2 litre veggie broth
  • 1 lemon
  • 2 no chicken bouillon cubes
  • 1 tsp agave
  • 2 tbsp Louisiana Gold (similar to Tabasco)
  • Salt and pepper to taste
  • 3 tbsp coconut aminos
  1. Mince garlic, Shallots and onion.
  2. Add garlic, Shallots and onion to heated pot.
  3. Add salt, pepper and 1 tsp agave to garlic, shallots, and onion
  4. Cook garlic, shallots and onion until golden brown (adding a little veggie broth as needed so they don’t burn)
  5. Once garlic, shallots and onion are carmalized, add potato and carrots.
  6. Add the rest of the veggie broth, boullin cubes, coconut aminos and put lid on to steam.
  7. Steam potatoes and carrots for at least 10 minutes
  8. Add cauliflower and cook until cauliflower, potatoes and carrots are soft.
  9. Remove cauliflower florets from soup and move them to food processor with one can rinsed white beans.
  10. Add 1 cup water to food processor, puree until smooth.
  11. Add pureed cauliflower and white beans to soup and mix
  12. Add kale to soup, let cook for 10 minutes
  13. Add corn to and lemon to soup
  14. Add additional salt, pepper and hot sauce as needed
  15. Stir and serve.

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