Since we featured a broccoli soup last week, it's time to pay respect to its cruciferous cousin, the cauliflower. The vegetables in the brocco-cauli family have powerful cancer-fighting properties, which you can read about in all the mad #SCIENCE details on the Cancer.gov website. Add all the antioxidant powers of amazing Indian spices below and you've literally got a delicious health-boosting soup.

So here's another yummy way to "let food be thy medicine," as Hippocrates suggested. This recipe was shared by my friend and Scholé yogi Jeremiah, who found it in Andrew Weil's "True Food." We've adapted it a bit here, as is the Scholé way.

INGREDIENTS

1/2 cup cashew milk (or almond milk or even regular milk - use what you have) 

2 teaspoons extra virgin olive oil 

1 medium onion, diced 

1 large head cauliflower, cut into 1 inch pieces 

1 can coconut milk or cream

2 tablespoons curry powder 

1 teaspoon ground turmeric 

1 teaspoon ground cumin 

1/4 teaspoon ground cinnamon 

Salt to taste

Caramelized onions for serving (sauté chopped or sliced onions in butter or oil, stirring frequently until soft and golden brown)

1/4 cup fresh chopped cilantro for serving (optional)

DIRECTIONS

In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, sugar, and cinnamon. Add enough water to cover. Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

Blend the soup with an immersion blender until as smooth as you would like it. (If you're using a standing blender or food processor, allow the mixture to cool for 20 minutes before blending. Once mixed, return to the pot and reheat if serving hot.) 

Add salt to taste. Ladle into bowls and garnish with the caramelized onions and cilantro before serving.

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