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Creamy zucchini cauliflower soup for later Full GAPS

Creamy Zucchini Cauliflower Soup for Later Full GAPS

A smooth later-Full-GAPS soup with homemade chicken meat stock, fork-tender zucchini and cauliflower, 24-hour yogurt, ghee, and aged cheddar.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 1 1/2-cup servings
Course: Soup
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups homemade chicken meat stock linked WFLI recipe; made from raw meaty parts
  • 2 lb zucchini trimmed and cut into even chunks
  • 1 lb cauliflower cut into evenly sized florets and stem pieces
  • 1/2 cup homemade full-fat 24-hour yogurt made in the Luvele Pure Plus; linked WFLI method
  • 2 tbsp homemade ghee or qualifying butter use linked ghee or butter after the applicable dairy-introduction step
  • 4 oz additive-free sharp cheddar raw or properly cultured and aged at least 6 months; grated and divided into four 1-ounce portions
  • 1 tsp mineral salt plus more only if needed after the stock and cheese are added
  • 1/4 tsp black pepper freshly ground

Equipment

  • Le Creuset Classic stainless-steel stockpot, 10 quart
  • Ninja Professional Plus Kitchen System BN801 with Total Crushing Pitcher
  • Cutting board and sharp chef knife
  • Stainless-steel measuring cups and spoons
  • Kitchen scale
  • Fork
  • Stainless-steel ladle
  • Heat-safe cooling bowls
  • Flexible silicone spatula

Method
 

  1. Add the homemade chicken meat stock to the Le Creuset stainless stockpot and heat over medium until it reaches a gentle simmer.
  2. Add the zucchini, cauliflower, mineral salt, and black pepper. Cover and cook gently for 20 minutes.
  3. Pierce the thickest zucchini and cauliflower pieces with a fork. If the fork does not slide through without resistance, continue cooking for a few minutes and test again.
    Fork-tender zucchini and cauliflower in chicken meat stock
  4. Remove the pot from the heat. For the exact Ninja BN801 route, cool the soup until it is no longer hot or steaming, then transfer it to the Total Crushing Pitcher in safe batches. Never seal hot soup in the pitcher.
  5. Blend each cooled batch until completely smooth and pale green, with no cauliflower grains, zucchini-skin flecks, or watery layer. Return the blended soup to the clean stockpot.
    Cooled creamy zucchini cauliflower soup blended in the Ninja BN801
  6. Warm over low heat. Stir in the homemade 24-hour yogurt and the ghee or qualifying butter until the fat disappears into the soup. Keep the soup below a boil.
  7. Taste after the stock, yogurt, fat, and cheese are accounted for, then adjust mineral salt only if needed.
  8. Divide into 4 bowls, approximately 1 1/2 cups each. Top each serving with 1 ounce grated aged cheddar and serve while warm.

Notes

GAPS placement: Later Full GAPS after the applicable dairy-introduction sequence.
Components: Use linked homemade chicken meat stock, Luvele 24-hour yogurt, and homemade ghee when choosing ghee.
Timing: The source reports 5 minutes prep, 25 minutes cook, and 30 minutes total for an immersion-blender route. Cooling before the exact Ninja BN801 route adds unmeasured elapsed time.
Dairy: Stir yogurt and fat in over low heat after blending. Do not boil the finished soup.
Yield: Four servings, approximately 1 1/2 cups each, with 1 ounce aged cheddar per bowl.

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