I still have some (a lot) of turkey bone broth from Christmas. It will last for a while. :D Back then I made a huge batch and freeze it in smaller portions. You can have a look at here, how I made it.
Ingredients for this soup
- 1 head cauliflower, chopped into big pieces
- 1 medium onion, chopped into big chunks
- 3 cubes of frozen turkey bone broth
- 3 cloves garlic, minced
- ½ tsp tarragon
- salt to taste
- water
Instructions
- Put all ingredients into a pot, except the garlic.
- Add water to it. At this time, I added the amount of water, that went halfway up of the veggies, so they were not completely under water.
- Put a lid on the pot and start to cook/steam it on low heat.
- When the cauliflower becomes soft (you can test it with a fork or knife), it’s done.
- Add the minced garlic.
- Blend everything.
If you first defrost the broth cubes, you can get the soup ready faster.
If you’d like to make the soup thicker, then use less water or more cauliflower.
I used 2-3 pcs chopped pistachio and parsley on the top.
