Curried Cauliflower Soup

Curried Cauliflower Soup

Immune boosting, detoxifying, and warming. 

Soups are one of my favorite things to make this time of year for all the reasons above and more. This soup requires very little prep time and can be made in one pot + blender. I use my Vitamix to pure the soup but you could also easily use an immersion blender to keep clean up even more minimal. Soups can often look or feel intimidating but 30 minutes tops, and you have a simple and delicious curried cauliflower soup.

Why Cauliflower? With its rich supply of phytonutrients and high level of anti-inflammatory compounds, it seems there isn’t much this vegetable is unable to do. In the last few years there have been more and more studies showing that cruciferous vegetables (cauliflower being one of them) are an excellent source of natural antioxidants as well as a powerful source of essential vitamins, minerals, fiber, and phenolic compounds.

Cilantro is my favorite soup garnish. Some love it, some hate it, but regardless cilantro has an overwhelming amount of antioxidants and other medicinal compounds that have a huge impact on overall health and wellness.

Garlic contains flavonoids oligosaccharides, amino acids, allicin and high levels of sulfur to support detoxification and over all wellness.

The health benefits of ginger are largely due to its antioxidants and anti inflammatory affects. The compounds found in ginger that lessen inflammation are  gingerol, shogaol, paradol and zingerone.

 

 

What you need:

2 tbsp EVOO

2 shallots chopped

1 inch ginger minced or graded

2-3 garlic cloves minced

1 tbsp simply organic curry powder

1 pinch of black pepper

2 medium carrots peeled

1 head cauliflower chopped into florets

2 cups mineral broth, vegetable broth, or bone broth

15 ounces of full fat coconut milk (unsweetened)

GARNISH: Lime, cilantro.

 

To make:

Heat EVOO in a stock pot or dutch oven.

Add shallots, ginger, garlic and sauté on low until shallots are soft and somewhat crisp. Next add spices and sauté a few seconds more.

Add carrots and cauliflower florets.

Add broth and coconut milk & cover with lid.

Turn to medium heat and let it cook for 15 minutes with the lid closed.

One cooked, add the soup to a high-speed blender and blend until smooth.

Garnish with lime & cilantro.