Cauliflower Soup — Cook Once Eat Three Times

Did you know Turmeric has been proven as effective as 14 different drugs? 1. 2. No wonder it is worth more per gram than gold!

Following my principle to cook-once-eat-three-times, I woke up one morning, roasted a chicken, put the carcass in the pressure cooker, added the bone-broth to this supercharged superfood soup. By the time we ate the soup I declared, “I am never doing that again!” This is our family’s favorite soup and we eat it all the time. But the process needs to be reigned-in, tamed, if you will. There is such a thing as too much. Let’s be reasonable.

So on Saturday morning I butter a chicken. In it’s cavity I dump one big soup spoon full of herbes-de-provence and one big soup spoon of my special cracked pepper seasoning blend. I put the chicken in a pot with water (2 C. H2O ≤ 9in Ø ≥ 3 C. H2O).
Saturday lunch we eat rotisserie chicken breasts, mashed potatoes, gravy, and green beans.
Then I carefully place what’s left of the chicken on my stainless steal steam rack with handles in my InstantPot pressure cooker. With the chicken I like to add veggies (300g carrots, 300g turnips, 300g leeks, 100g onion, 1 tsp sea salt, 2 tbsp apple cider vinegar. cook on manual for 90 min.)
Saturday dinner we strain and can the bone broth and eat the stewed vegetables.
Then any other day of the week, I open a large jar of my bone broth and make this cauliflower soup. Of course it is always too much to finish in one siting, so then I can several large jars of cauliflower soup.

I’m teaching all my friends to can. Cooking once and eating three times is great, but eating the same dish three meals in a row is not great for your psyché. Your relationship with your food should be varied and pleasurable. So I’m teaching all my neighbors to can their meals. Freezers fill up too quickly. Someone just told me they freeze instead of can because they were afraid that the seal might not seal and they would lose their food. But as you know we can not make decisions based on fear. Freezers can fail too. Remember that time the ice built up and the door didn’t seal? Or the time the power went out because of a storm? Or those freezer-burnt peas that were forgotten in the abyss? So the moral of the story is: risk management. You calculate your risk, and canning is my new favorite. You know immediately if it has sealed. So immediately you can choose to refrigerate or freeze that portion. It’s happened to me once in three dozen cans.

And I love these wide-mouthed jars by Parfait. They are easy to use and have reusable seals.


2 tablespoons coconut oil

1 teaspoon cumin seeds

1 medium onion, finely chopped

3 ripe tomatoes, finely chopped

1 medium head cauliflower, stemmed and cut into bite-size florets

1 jalapeno, stemmed, seeded, chopped

1 cup chopped kale

2 teaspoons ginger paste

1 tablespoon cumin powder

1 tablespoon coriander powder

1 teaspoon turmeric powder

1 can full-fat, unsweetened coconut milk

1 teaspoon sea salt

2 tablespoons chopped cilantro

Step 1
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

Step 2
Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Step 3
Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Step 4
Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

Nutritional analysis per serving
calories 204 • fat 24 g • saturated fat 20 g • cholesterol 0 mg • fiber 6 g • protein 6 g • carbohydrate 18 g • sodium 588 mg

1. Sayer Ji, “Science Confirms Turmeric As Effective As 14 Drugs,” GreenMedInfo LLC, 2013 :
2. Traduction en français, “La science confirme que le curcuma est aussi efficace que 14 médicaments,” 11 décembre 2014 :

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