Although there are a ton of amazing paleo cookbooks out there, Simone’s always stand out. Why? Well, a few reasons. Most of all, Simone is a trained chef and although I have a lot of respect for self-taught chefs (myself included), there is absolutely something to be said about having had professional training or experience working professionally in a kitchen. My husband is also a chef by trade and although I like to think my cooking skills are pretty good, there is no doubt that his skills far outpace mine. From his understanding of ingredients to his ability to prep like a boss, I am always so grateful to get to learn from someone that excels at recipe and food preparation.
Whenever I cook one of Simone’s recipes, I know I’m getting the best. Paleo Soups & Stews is no different and after making just three recipes, I am already blown away by this cookbook.
First of all, it arrived just in time for fall. There is nothing I want more when the weather begins to change that warm, hearty soups. Not only that, but I have been making an effort to up my intake of bone broth. Although broth can be fine on its own, it’s nice to have it blended in with a soup once in a while. Although a lot of the soups you’ll find in Paleo Soups & Stews are traditional, broth-based soups, don’t think that’s all your getting. This cookbook contains everything from dessert soups to breads, crackers, pesto, tortillas, naan… pretty much everything you need for soup and more.
So far I’ve prepared the 30 Cloves of Garlic Soup, the grain and gluten-free Baguette and Tom Ka Gai. Next on my list? West African Cashew Soup, Beef Borscht and Build Your Own Ramen, just to name a few.
Without further ado, here is the recipe for Simone’s 30 Cloves of Garlic Soup complete with, you guessed it, 30 cloves of garlic. If you’re a garlic lover like me, this one is not to be missed. I paired this soup with the Baguette (recipe in the book) and it was AMAZING. Oh and in case you were wondering, my chef husband approved too. 🙂
- Preheat oven to 425.
- Toss the cauliflower and garlic with the ghee and place on a rimmed baking sheet. Roast for 30 to 35 minutes, stirring once, until the cauliflower is browned and the garlic is soft.
- When veggies are cool enough to handle, squeeze the garlic out of their papery peels into a blender. Add the cauliflower, broth, and salt and puree until smooth, in batches if necessary.
- Transfer the soup to a large pot and place over medium heat until warmed through, about 5 minutes. Serve garnished with chives, if desired.