While I love preparing my own meals (and controlling exactly what goes into them!), I don’t like overcomplicating things or spending hours every day in the kitchen. I am a picky eater, however, so I would never compromise flavor for convenience. My meals need to be fast, easy, good for me AND delicious at the same time.
Sounds like a lot, right? Well, this yummy soup’s got it all! It’s decadent, yet highly nutrient-dense, and easy to digest too!
The cauliflower delivers around 70% of your daily recommended amount of Vitamin C, and a good amount of Vitamin K, fiber and potassium. It’s also a good source of choline, a B vitamin known for its role in brain development. Purple cauliflower, in addition, is loaded with the antioxidant anthocyanin, which is also found in red cabbage and red wine, plus it contains 25% more Vitamin A than white cauliflower.
On top of that, the bone marrow delivers a nice dose of essential fatty acids, lipids, minerals and vitamins – most notably Vitamin A in its complete form. And, it’s a great alternative to dairy, making the soup extra creamy and smooth without all the lactose!
If you’re curious to find out more about the nutritional benefits of marrow, the Weston A. Price Foundation has a lovely article about it here.
I’ve topped the soup off with eggs for some extra protein and to make it more filling, but feel free to omit – the soup is r-i-d-i-c-u-l-o-u-s-l-y delicious on its own as well!
- 1 medium purple cauliflower
- 2 cups bone broth (+more as needed)
- salt & pepper
- 1/2 tsp ginger
- 1/4 tsp coriander
- 1 tbsp butter or coconut oil
- 2 tbsp bone marrow*
- 4 eggs room temperature
- 1 tbsp apple cider vinegar
- 1/4 cup minced cilantro (optional)
- Clean cauliflower and break into large floret pieces.
- Add cauliflower florets in a pot with bone broth and cover.
- Bring to a boil over high heat, then reduce heat to medium and continue cooking until cauliflower is soft.
- Using a blender, mix the vegetables with the vegetable stock from the cooking.
- Return the soup to the pot, and season with ground black pepper, salt, ginger and coriander. Cook for 5 more minutes, stirring well and adjusting the seasoning as needed. If the soup is too thick, add more broth until desired consistency.
- Meanwhile, poach the eggs (see below).
- Fill a medium-size pot halfway with water. Add the ACV and bring to boil. Reduce heat until the water bubble only occasionally.
- Crack eggs one at a time, and, holding shell close to the surface of the water, break it open to let egg slide gently into water. Cook to desired doneness (poke gently with a spoon to check), 3 to 4 minutes for soft-poached eggs.
- With slotted spoon, lift eggs one at a time from water. Transfer to a small plate and let rest for 30-60 seconds. Discard excess water.
- Spoon the soup into bowls, and top each with two poached eggs and cilantro (if using).
- Enjoy hot!
*Roasting the marrow bones: Preheat oven to 450 degrees. Put bones on foil-lined baking sheet or in an ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes for small and halved marrow bones, about 30-40 minutes for full-length bones.