Curried Cauliflower Soup
Prep Time
15 minutes
Prep Notes
Choose organic ingredients to avoid chemicals and GMOs.
Ingredients
1 large head cauliflower (chopped), 1 small yellow onion (chopped), 1 Tbs ghee (or olive oil), 1⁄4 inch ginger root, 2 cloves garlic (crushed), 4 cups water or vegetable broth, 2 tsp curry powder, 1 tsp turmeric powder, 1/4 cup cashews, 1 large handful of cilantro or arugula leaves.
Directions
1. Heat the ghee in a large pot over medium heat.
2. Add chopped onion, crushed garlic and chopped ginger, stirring until translucent for 5 minutes.
3. Add curry, turmeric, salt and pepper to taste. Cook another couple of minutes adding some broth if dry.
4. Add the cauliflower and stir to mix well. Add enough water or vegetable broth to cover the cauliflower, bring to a boil and simmer for 20 mn, or until the cauliflower is tender.
5. Using a hand-held blender or food processor, puree the cauliflower mixture with the cashews.
6. Add more water or broth if the soup is too thick.
7. Serve into bowls and top with chopped cilantro or arugula.
Notes
This creamy cauliflower soup is warming and full of antioxidants with its spices. Cauliflower and added cashews lend to this soup a smooth texture without any dairy added.
Gluten-free, Dairy-free, Paleo, Vegan, Vegetarian.
Credit
Alexandra Le Ny Health Coaching
