You don't have to be deprived of food when you're on JJ Virgin's 3-Day Teatox. In fact, she believes you should eat light, healthy meals with your tea every day. Try out this delicious cauliflower soup to give your body the nutrients it needs while flushing your body of toxins.
- 1 medium head of cauliflower (about 1 lb), chopped into small florets OR 16 oz. riced cauliflower, about 4 cups (if riced cauliflower was frozen, thaw and drain before cooking)
- 4 garlic cloves, peeled
- 1/2 large yellow or white onion, coarsely chopped
- 2 small red potatoes, skins on, cut into 1/2” cubes
- 4 cups bone broth (you can use veggie broth if vegan)
- 2 cups full-fat coconut milk (canned)
- 2 tbsp olive oil
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/4 tsp cayenne (optional)
1. Preheat oven to 400°F.
2. Drizzle a tablespoon of the olive oil over a large baking sheet, then add chopped or riced cauliflower, whole garlic cloves, and chopped onion to pan.
3. Spread veggies into a single layer and drizzle with remaining olive oil. Season with 1/2 tsp of the sea salt, 1/4 tsp of the pepper, and the dried thyme.
4. Roast for 30 minutes, stirring once halfway through; veggies are done when they are tender and golden brown and crispy on the edges (Cooking time may be reduced for riced cauliflower if previously frozen.)
5. Put bone broth and remaining salt, pepper, and cayenne (if using) in a large pot. Add potato chunks and bring to a boil, then reduce to a quick simmer and cook for 20 minutes, until potatoes are tender.
6. Add coconut milk to bone broth and potatoes and stir well to combine, then remove from heat. When veggies are finished roasting, add them into your creamy bone broth and blend until completely smooth before serving (This can be done with a handheld immersion blender or by a food processor.) Note: If you like your soup thinner — you can double up on the bone broth!
Watch The Video
This recipe was recently featured in Oz-Approved! The Brand New 3-Day Teatox That Won’t Make You Hungry.