Ingredients
Scale
- 1 head cauliflower, cored and riced
- 1 medium sweet potato, peeled and diced
- 2 large carrots, peeled and diced
- 3 ribs of celery, chopped
- 1 medium yellow onion, diced
- 1/2 cup cranberries
- 3/4 cup bone broth
- 1/4 cup fresh parsley, chopped
- 1 tbsp sage
- 1 tbsp rosemary
- 1 tsp sea salt
- 4 tbsp butter or ghee (or coconut oil for AIP)
Instructions
- Melt 2 tbsp of cooking fat in a large stock pot (or deep cooking skillet that has a lid) on medium heat
- Sauté the sweet potato for 4-5 minutes or until lightly crispy
- Add 2 more tbsp of cooking fat and sauté the carrot, onion, and celery for 5-7 minutes
- Pour in the cauliflower and cook for 2-3 minutes, stirring often
- Season with sage, rosemary, salt, and parsley (reserve half for topping) and pour in the bone broth and fresh cranberries. Stir well to combine
- Place the lid on the pot and allow to cook for 10-15 minutes, stirring occasionally.
- Once the broth is absorbed, remove from heat
- Serve in a large serving dish with extra fresh parsley
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 114
- Fat: 6.3g
- Carbohydrates: 13.4g
- Fiber: 4.2g
- Protein: 3g