Thanksgiving is right around the corner, and I wanted to share one of my favorite family Thanksgiving traditions today. Thanksgiving day can be tricky to navigate as a Conscious eater when faced with the temptation to overeat or skip meals in preparation for the big family feast. That’s where this recipe comes in!
On Thanksgiving day, my husband’s mom always has a pot of warm, light soup on hand to feed everyone for lunch as we prepare for our traditional Thanksgiving family meal. We often eat around 4 or 5 pm, so it’s nice to have something light earlier in the day. This way you avoid being too full for the family meal and you don’t make the mistake of skipping lunch and then binging at dinner because you haven’t eaten all day.
This soup is packed with nutrients and high in protein to help you power through your Thanksgiving meal prep without weighing you down. It’s super easy to make and eat; if you’re pressed for time, you can make it ahead of time and freeze it until you’re ready to eat, and since it’s puréed, you can even sip it from a mug to make it more convenient.
This soup can also be a great recipe to modify for Purification weekends! Simply leave out the beans and sip up all that green goodness.
Do you have a favorite family tradition or healthy ritual for Thanksgiving? Share with us in the comments below!
With love and family traditions,
Grammy’s Greens & Cauliflower Soup
Yield: 10 cups
- 1 TB. olive oil
- 2 cloves of garlic, chopped
- 1 cup leeks, chopped and well washed
- 1 head cauliflower, roughly chopped
- 5 1/2 cups veggie broth
- 1 15 oz. can white beans, drained and rinsed
- 8 chard leaves, stems removed and roughly chopped
- 1/4 cup chopped dill plus more for garnish
- Pepitas for garnish (optional)
- Freshly ground black pepper to taste
- Sea salt to taste
In a large pot over medium heat, heat oil, add leaks and cook for 4-5 minutes or until soft. Add garlic and a pinch of salt and cook for 3 more minutes. Add cauliflower and veggie broth. Pour veggie broth so that it’s just below the top of the cauliflower. Bring mixture to boil. Add 3 tablespoons of dill. Reduce heat to low and simmer for 10 minutes or until cauliflower is tender. Stir in the chard and beans and simmer for 5 minutes.
Allow the soup to cool for a few minutes and then add remainder of the dill. In a high speed blender, puree the soup in batches. Add more veggie broth to reduce thickness if desired. Add soup back to the pot to reheat. Add salt and pepper to taste. Garnish with more dill and pepitas (spicy or salted) and drizzled with olive oil (optional).