Just in time for the upcoming cold weather. Try my Creamy Pulled Pork Soup recipe and warm yourself happy this Fall.
- 2 teaspoons coconut oil
- 1 medium onion (optional)
- 8 cloves of garlic, peeled and smashed
- 1½ lbs cauliflower (rinsed/washed)
- Sea salt & pepper to taste (I used 1 tsp of sea salt and 1 tsp of ground black pepper)
- 7 cups organic chicken broth
- 2 teaspoons oregano (dried)
- 2½ cups pulled pork
- Heat a saucepan over low-medium heat.
- Dice the onion, then peel and smash the garlic cloves and set aside.
- Add the oil to your heated saucepan.
- As the oil warms, add the diced onion and smashed garlic to the pan and stir. Be sure that the onions and garlic are fully coated with oil. Turn the heat down and allow the onion and garlic to soften. Continue to stir occasionally, but avoid any burning.
- While the onions and garlic are heating, chop or roughly break the cauliflower into florets.
- Once the cauliflower is broken into pieces, add it to the onions and garlic in the saucepan.
- Add the chicken broth, as well as the salt and pepper. Then increase the heat to medium-high to bring the broth to a simmer.
- Continue to cook the mixture until the cauliflower is tender/softened, approximately 20 minutes.
- Once the cauliflower is soft, turn off the burner and set the pan aside.
- Place the contents of the saucepan and oregano into a blender or food processor. I use a Ninja but any blender, including an immersion blender, will work. Blend the mixture into a creamy, smooth texture.
- When your blending is complete, transfer the mixture back into the saucepan.
- Put the saucepan on medium heat and add the pulled pork. Simmer the soup until the pork is completely heated. NOTE: If your soup is too thick, you can add more broth until you achieve the desired thickness.
- When the pork is thoroughly heated; remove the saucepan from the heat and divide into bowls. Garnish with a little extra pork or cauliflower.