Souping with Save Our Bones: Cozy Cauliflower Soup

My favorite website for learning how to keep my bones strong is Vivian Goldschmidt’s, MA, Save Institute (  Her postings often contain healthful, alkalizing recipes to offset the high acid diet of most Westerners (meat, dairy, most grains). Since I love cauliflower soup and have posted a couple of my own, I thought I’d ask permission for the one from a recent posting in Save Our Bones. Here it is, reprinted with permission. As the website notes: Bone Appétit! (The photo is a Stock Photo from the ‘Net.)

P.S. Note that the recipe says 100% alkalizing, making it a good choice to offset your acid foods for lunch or dinner (ex. a cheese sandwich for lunch or chicken and rice dinner) Also, the links in the ingredients take you back to the Save Our Bones website with two other soup recipes.  Perfect Soup for a chilly day!


 Cozy Cauliflower Soup

This is a creamy, smooth, pureed soup with the nutty, and comforting flavor of cauliflower.

6-8 Servings
100% Alkalizing


  • 2 tablespoons extra virgin olive oil
  • 2 medium white onions, thinly sliced
  • 1/2 teaspoon sea salt, divided
  • 2 cloves garlic, minced
  • 1 head of cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 ½ cups water
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 cup coconut milk
  • Black pepper to taste


  1. Heat the olive oil over medium-high heat and sauté the onions with ¼ teaspoon salt for about 8 minutes.
  2. When onions are translucent, turn the heat down to low and stir in the garlic.
  3. Sauté for about 2 minutes, and add the rest of the ingredients except the coconut milk.
  4. Stir in the remaining ¼ teaspoon salt.
  5. Bring the soup to a boil, and turn the heat to low and simmer for 15 to 17 minutes (or until cauliflower is tender).
  6. Puree the soup in a blender until smooth (you may have to work in batches, pouring the pureed soup back into the pot to keep warm).
  7. When all the soup is pureed and back in the pot, stir in the coconut milk and add salt and pepper to taste. Add 1 tablespoon EVOO just before serving.

Summer Corn Salad

The last time we grilled on our tiny outdoor grill, we made (white) corn on the cob and had one left over. Rather than reheat it, I turned it into a salad by cutting all the kernels off and adding whatever veggies I had on hand. So this is a “Cooking by the Strings of Your Apron” recipe, since you can use whatever veggies you have handy or prefer over mine.

Utensils: Grill (outdoors or a grill pan indoors), tongs, cutting board and knife, bowl for missing, bowl for serving
Prep Time: 20 minutes
Cooking Time: 10 minutes for corn (May vary depending on how crisp you want the corn)
Categories: Vegan, Gluten Free, No Sugar Added


one-two ears of fresh (non-GMO) corn, grilled
1 cup artichoke hearts (in jars or BPA-free cans, or frozen and thawed*)
1/2 cup black beans or garbanzo beans, cooked+ (optional)
4-6 slices of leek
one dill pickle (I use Bubbie’s brand), sliced
salt & pepper to taste (If you are avoiding salt, try garlic powder.)
1/4 cup olive oil
parsley or cilantro, chopped

* I used organic, frozen artichoke hearts instead of canned or jarred
+I usually soak and cook my own beans, but this was a last-minute idea, so I used Jack’s Quality Beans in a renewable paper carton. I plan to Google them to find out more info.


Cut grilled kernels into a bowl. Add all the other ingredients (or substitute your own) and toss with olive oil, salt and pepper. Toss well and place in a serving bowl. Cover and refrigerate until ready to serve.

Serves 2-4, depending on how many ears of corn you use and whether you serve this as a main dish or a side dish. (Black beans or garbanzos are good protein additions.)

ENJOY! Corn seems especially good near the end of summer.



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