Cauliflower soup
Recipe by Alison Bailey Vercruysse
2 T. coconut oil, cold pressed extra virgin
1 small yellow onion, diced
2 carrots, dice
1/2 piece ginger, diced
1 t. tumeric (optional)
1 medium head cauliflower, chopped into 1" pieces
salt and pepper, freshly ground
4 cups of homeade chicken or veggie stock or 2 cups store bought plus 2 cups water.
1/2 cup raw cashews, roughly chopped
Melt coconut oil in the bottom of a dutch oven or heavy stock pot. Put diced onion in the pot and stir with wooden spoon occasionally until soft about 5 minutes. Add carrot, ginger and tumeric and stir for 2 minutes. Add cauliflower and blend with other ingredients. Add stock and/or water to the top of the cauliflower and salt and pepper to taste. Bring to boil and simmer for 20 minutes covered. Add cashews and puree with hand immersion blender or in a food processor. Serve warm.
Alison Bailey Vercruysse & Craig Vercruysse, Founder, 18 Rabbits
It all started down a gravel road in Farmers Branch, Texas in the kitchen of Two Lost Valley Lane. I liked to play outside with my four brothers and sisters and our rabbit, Blackjack, while Mom watched from the kitchen where she made her special granola.
On days Mom made granola, the aroma of oats, coconut, honey and nuts wafted through the house and out the windows, and we'd all leave off playing and head inside. One day we ran off and forgot Blackjack, leaving him to a rabbit rendezvous. Soon he had a family of 18, and our yard was hopping with more rabbits than we knew what to do with!
I created my own recipe for 18 Rabbits granola because I like for people to feel good-the kind of good that comes from enjoying the most delicious, most nutritious food. Like the way your favorite childhood memory gives you a spring in your step, wherever it comes to you-even as you head down a busy city street far away from where you grew up. Eat some and see where it takes you.
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