I’ve gotta be honest here. This recipe came together (very tastily, I might add) because I’m lazy. Sometimes. Ok, lots of times.
You know those times (slash almost every day in my house) when you’re pulling out all the ingredients to a recipe only to realize you don’t have enough of the KEY ingredient? Yeah. Happens to the best of us. *facepalm*
From doing this so many times I’ve realized how to be extremely resourceful in the kitchen. More like just throw whatever leftovers you have in the pot/pan you think might go and hope it tastes good. In this case, I didn’t have enough zucchini. So I chucked some leftover roasted cauliflower in there. Throw in some extra spices and BOOM, delicious.
Luckily for me this time I was going off a genius recipe from a cookbook I know and love, Well Fed 2
Oh, and I really wanted to use out this cool new product from Fatworks I won in a giveaway from my friends over at Merit and Fork! Also, what a genius company name. This stuff is Pure Tallow, a “premium” cooking oil made with 100% grass-fed beef. I’m all about trying new ingredients, especially when I’m doing something like a whole30 challenge or on the autoimmune protocol. It keeps things interesting and then you don’t get bored with your food! Which definitely happens to a lot of people doing a whole30, especially if it’s their first time around. And you all KNOW how much I hate eating plain food. Definitely not about that life.
So here’s a flavor-FULL, whole30 and autoimmune friendly, kicka$$ soup adapted from Melissa’s Silky Gingered Zucchini Soup, aka “a healthy hug in a bowl.” What more could you want on a cold January day? And if you want to see more of Melissa’s DELICIOUS recipes, be sure to check out Well Fed 2
- 2 Tbsp beef tallow (substitute coconut oil or ghee)
- 1 Tbsp minced garlic
- ½ medium yellow onion, chopped
- 1 tsp dried ginger
- 1 tsp fresh minced ginger (or substitute an additional 1 tsp dried ginger)
- 1 ½ tsp ground coriander*
- 1 tsp salt
- ½ tsp black pepper (optional - AIP omit)
- 3 zucchini (about 1.5 lbs), peeled and chopped into ½ inch crescents
- 2-3 cups cauliflower, chopped into large chunks
- 4 cups chicken broth
- ½ cup coconut milk (full fat or light are both fine)
- chopped chives, for serving
- Preheat oven to 375 F and toss the cauliflower with 1 Tbsp beef tallow. Spread on a large baking sheet and set aside.
- In a large soup pot, heat 1 Tbsp beef tallow on medium heat for 2 minutes.
- Add your chopped onions and garlic, and cook until lightly caramelized (but not burned or too browned), stirring often, about 5 minutes.
- While the onions are cooking, combine your ginger, coriander, salt, and pepper. When the onions are ready, add the spices to the pot and give it a stir.
- When the spices are fragrant, add the chopped zucchini. Stir until it’s well coated with the fat and spices, about 1 minute.
- Add 4 cups chicken broth to the zucchini and bring to a boil. Then, cover the pot and reduce heat to a simmer.
- Pop the cauliflower in the oven, and set a timer for 30 minutes. Stir the cauliflower after about 15 minutes.
- When the timer goes off, take the cauliflower out of the oven and add it to the zucchini pot. Give it a stir, and cook for an additional 15 minutes, until both the cauliflower and zucchini are very soft.
- Remove pot from the heat and add the ½c coconut milk.
- Using an immersion blender, purée the soup in the pot. BE CAREFUL, it’s extremely hot! If you don’t have an immersion blender, CAREFULLY transfer the soup to a blender or food processor to purée. You may have to do this in batches depending on the size of your appliances.
- Serve hot, with chopped chives for garnish. It’s also great cold on a hot day.
For all you whole30-ers: Don’t forget to check out my Whole30 Survival Guide for some great resources, meal planning, hard learned tips & tricks, and new recipes to try!
Sounds yummy. I’ve never tried tallow before, but I do love trying new things when I’m on the Whole30. I’m really falling in love with my immersion blender lately!
I hadn’t ever tried it either before I won that awesome gift box from Merit and Fork! You could also sub coconut oil, ghee or butter (not for whole30 though). And me too! That thing makes life soo much easier haha. Have you tried making mayo with it yet? Takes like 20 seconds!!
I just made mayo this weekend for the first time ever! I was nervous since I’ve heard of so many Paleo mayo fails, but just like magic, everything emulsified and I had mayo!
Yay! So glad it turned out – I had a quite a few mayo fails in the beginning. Did you like it?
I’m not too big on mayo in general… but it came out good. I used avocado oil, so I think that affected the taste. I didn’t have plain olive oil, only EVOO and I heard that can be strong as well. I only made it to make the sauce for these meatballs and it was so worth it because the sauce was great! http://theclothesmakethegirl.com/2014/03/10/bacon-jalapeno-burger-balls/ I’m going to use some more of it in a BLT salad this weekend!
Ooh yeah, EVOO gives it a very strong taste. I typically use avocado oil or light olive oil. Those sound so good and so does the BLT salad! You can also use it to make a paleo ranch dressing http://theclothesmakethegirl.com/2014/03/10/paleo-ranch-dressing/
🙂
Hi, is it safe to use chicken broth in this recipe with histamines? It looks delicious and I’m excited to try it! Thank you!!
If you use a homemade, low histamine broth, yes! 🙂