This hearty and flavorful soup combines bone broth, fresh vegetables, and a kick of Thai peppers for a warming, spicy dish. It’s simple to prepare and perfect for a cozy meal.

Ingredients

• 32 oz bone broth (beef or chicken)
• 8 oz cauliflower florets
• 2 oz celery, chopped
• 4 oz yellow onion, diced
• 3 garlic cloves, minced
• 2–3 Thai peppers, sliced (adjust to heat preference)
• Freshly ground black pepper, to taste
• Salt, to taste

Instructions

1. Prepare the vegetables
   • Chop the cauliflower into small florets.
   • Dice the onion, slice the celery, and mince the garlic.
   • Slice the Thai peppers thinly (use gloves if sensitive to spice).
2. Sauté the aromatics
   • In a large pot, heat a small amount of oil over medium heat.
   • Add the onion, celery, and garlic. Cook until softened and fragrant, about 5 minutes.
3. Build the soup base
   • Pour in the bone broth.
   • Add the cauliflower florets and Thai peppers.
   • Season lightly with salt and black pepper.
4. Simmer
   • Bring the soup to a gentle boil, then reduce to a simmer.
   • Cook for 20–25 minutes, until the cauliflower is tender.
5. Blend (optional)
   • For a creamy texture, use an immersion blender to partially or fully blend the soup.
   • For a chunkier style, leave it as is.
6. Taste and adjust
   • Add more salt or black pepper if needed.
   • If you prefer more heat, stir in extra Thai pepper slices.

Serving Suggestions

• Garnish with fresh herbs (cilantro or parsley).
• Add a squeeze of lime for brightness.
• Serve with warm bread or a side salad.