This time of year we should consume plenty of warm comforting foods and liquids as Dr. Sheppard recommends in “The Tao of Winter” (p.11). Ensuring those foods nourish us is also key to maintaining strong immunity.

This light and zesty soup is just what the doctor ordered! Snuggle up and enjoy with family and friends as this recipe makes 6-8 servings.


  • 3 small zucchini, trimmed and shredded
  • 1 head cauliflower, stem and leaves removed, and broken into
    medium-sized pieces
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 3 tablespoons olive or coconut oil
  • 4 tablespoons salted butter
  • 2 medium onions, finely minced
  • 3 garlic cloves, minced
  • 5½ cups chicken stock or broth
    (sub vegetable stock)
  • 3 tablespoons lemon juice
  • ½ teaspoon white pepper
  • 1 tablespoon dried basil
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon dried parsley
  • ½ cup almond or coconut milk, unsweetened
  • 4 tablespoons heavy cream (option)


  1. Shred zucchini after removing stems with a cheese shredder or mandolin.
  2. Place the shredded zucchini in a colander over a bowl and sprinkle with salt and allow to drain for about 30 minutes.
  3. In the meantime, cook cauliflower in a saucepan with water for 15 minutes or until tender.
  4. Transfer cauliflower to a blender and add coconut or almond milk and the butter. Puree and set aside.
  5. In another saucepan, add olive or coconut oil, and cook onion and garlic over medium heat for about 5 minutes, stirring occasionally.
  6. Dry zucchini on paper towels and add to the onion mixture. 
  7. Cook over low heat for about 5 minutes and add the stock.
  8. Simmer for 15 minutes, then add the coconut mixture, salt, herbs and lemon juice.
  9. Using an immersion blender, puree the soup in the pot or add all of the ingredients into a blender, and pulse until desired consistency.
  10. Adjust seasonings to your liking and enjoy this delicious and healthy belly warmer!

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