It’s really cold out again this week…but we did see the sun! Yeah for the little things right! Not so little when you live in MN in January, especially this year!
Cold weather means lots of layers…My favorite sport bra, long sleeve base shirt, shirt number two, and a warm coat, or a light jacket, and a Vest. I honestly don’t mind winter running becuase I have plenty of cute running duds to keep me warm. However, lately I am really struggling with running anything but Easy Pace outside. Can anyone else relate?
Occasionally I’ll run some speed workouts outside, and most often my faster portion of the interval is a tad slower then if I was on the treadmill. However, my over all pace is not that much different. I rarely look at my watch when I am running outdoors so I find it much more freeing!
However, speed work on the treadmill goes by fast and it’s a little easier to nail my pace since I don’t have the wind, hills, and of course multiple layers of clothing on to slow me down. In any case, I love to run and if that means having some fun on the treadmill on bad weather or cold winter days, I am thankful for the option.
As long as we’re talking about the good and bad of winter running…..A friend of mine shared this article and I absolutely LOVE it!
Three things that are saving me right now are:
- Spending time in my happy place, my kitchen, learning how to make sourdough bread! It is definitely an art. Can you think of any other time of the year that would be better to learn how to bake sourdough bread? I can’t❤️️!
- Friday morning long Easy Pace Runs….they’ve always been my favorite run of the week, even in the winter.
- Post Run Recovery Routine…especially my Bullet Proof Coffee, Protein Shake, & MORE Foam Rolling due to increased soreness from Slow Burn with the Fitness Protection Program!
You know what else I love, soup! Yes soup, but as good as it is in the dreaded winter months, I love it all year round. Nothing is better than a bowl of creamy, nutritious, hearty soup on a cool summer, fall, spring (or cold winter!) day.
This paleo cauliflower soup recipe is delicious, nutritious, and versatile.
You can make it in the slow cooker/Instant Pot or on the stovetop, and you will only use one dish.
You can easily make this recipe your own by subbing out some of the ingredients. If you make it in the slow cooker — just throw all the ingredients in the slower cooker/instant pot at step #3!
- Bacon. If you’re on a plant-based diet or just don’t like bacon, you can skip it. If you do so, make sure you add some extra oil and something to add more flavor to the soup. Bacon packs a lot of flavor! I preferred keeping it plant based and topped my soup off with roasted Turmeric Chickpeas…YUM?.
- Oils. Don’t have any olive oil or avocado oil on hand? Swap out for all coconut oil. Don’t like the flavor of coconut? Try MCT
- Coconut milk. Coconut milk adds a nice, creamy texture to this recipe, but if you’re not a fan of it, you can use natural nut milk like cashew milk. Note that your soup will be thinner if you do so.
- Stock. You can use vegetable stock in this recipe to make it vegan or vegetarian, or chicken stock if that’s what you have on hand. But for a massive nutrition and flavor boost, use homemade bone broth! Bone broth is an excellent source of protein.
Enjoy the versatility of this recipe and make it your own!
Why You Can Feel Good Eating This Soup
Many winter soup recipes incorporate starchy root vegetables like potatoes. These are simple carbs that tend to put your blood sugar on a rollercoaster ride and are also nutritionally sub-par. Sometimes I use Cauliflower, Celeriac Root, and potatoes together but rarely just potatoes.
Cauliflower, on the other hand, is nutrient-dense and low-carb. Packed with vitamins and minerals like folate, vitamin C and vitamin K, you can rest assured that you’re getting some bang for your caloric buck.
Plus, 100g of cauliflower contains only 18% of the carbohydrate load that potatoes pack, with 3g instead of 17g, meaning that you can enjoy it without the energy spike and crash.
And it’s perfect for lunch the next day. You know what they say, “soup is always tasted better the next day!”
This soup is delicious, too, which lets be honest, is the biggest reason you’re considering making this recipe right ??
This Creamy Cauliflower Soup Is:
- Healthy. Packed with delicious high-quality fats from full-fat coconut milk and avocado oil, plus the nutritional benefits from cauliflower, this soup recipe is healthy and delicious.
- Dairy-free. Most cauliflower soup recipes combine cheese such as parmesan or cheddar. As delicious as it is, cheese is not on the paleo food list, so this soup skips the cheese for a dairy-free version.
- Satiating: The quality fats and proteins from oils, bacon or chickpeas, and coconut milk, and the fiber from the cauliflower in this recipe make the soup a satiating entré or side dish.
VERSATILE CREAMY NON DAIRY CAULIFLOWER SOUP
INGREDIENTS:
- 1 large head cauliflower
- 6 pieces bacon, diced (optional)
- 3 tablespoons olive or avocado oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 3 cups vegetable or chicken stock or bone broth
- 2 cups can full-fat coconut milk
- Kosher salt and freshly ground black pepper
- dash of Tabasco
- Crispy Chickpeas for garnish (optional)
DIRECTIONS:
- Coarsely chop the cauliflower and set aside.
- If using bacon, in a large pot, fry bacon over low-medium heat for about 10 minutes, stirring often, until bacon is starting to crisp
- If not using bacon, begin here: Add the olive or avocado oil, onion, and garlic to your instant pot or Soup Kettle. Cook until softened, but not browned.
- Add the cauliflower, thyme, and stock. Bring to a boil, and then reduce the heat to a simmer. Or use Instant Pot set to manual for 20 minutes.
- Add coconut milk, and cover to cook until the cauliflower is very soft (about 15-20 minutes). Or add to Instant Pot. Heat by using Saute button.
- Remove from heat. Blend in soup blender (like Vitamix) or use an immersion blender to puree the soup. Return to the pot.
- Add tabasco. Stir until smooth.
- Season to taste with salt and black pepper. Garnish with with bacon or chickpeas.
Do you make soup all year round and what is your favorite?
Are you a fan of winter running?
What three things are you really loving right now?
Do you have a sourdough starter?
What is your favorite store for running clothes?
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