Anti-inflammatory Cauliflower Soup
Made with garlic, Turmeric and ginger, this anti-inflammatory creamy curried cauliflower soup is an amazing healing blend that’ll keep you warm on the chilliest of days. It’s vegan, Paleo, dairy-free and gluten-free, plus packed with Vitamin C to support a strong immune system.
For Cauliflower Croutons:
1 cup Cauliflower, chopped into small florets
2 tsp Coconut Oil, melted
Pinch Each of Navitas Organics Turmeric Powder, Curry Powder, Sea Salt and Black Pepper
For the Rest:
1 Tbsp Coconut Oil
2 cloves Garlic, minced
1 Tbsp Ginger, chopped
1 cup Yellow Onion, chopped
1 large head Cauliflower, cut into florets
1 tsp Curry Powder
1/2 tsp Coriander
1/2 tsp Navitas Organics Turmeric Powder
1 ½ cups Vegetable Stock
1/2 cup Canned Coconut Milk
1/4 cup Navitas Organics Hemp Seeds
Cilantro, Hemp Seeds and Hot Sauce, to garnish
For the cauliflower croutons: Preheat the oven to 400F and line a baking sheet with foil. In a bowl, toss the cauliflower florets in melted coconut oil and sprinkle very generously with Turmeric, curry powder, black pepper and sea salt.
Scatter them in a single layer on the baking sheet. Roast for 20 minutes, flipping around half way for even cooking.
For the soup: Melt the coconut oil in a large pot. Sautee the garlic and onion for about 2 minutes or until fragrant.
Add the chopped onion, cauliflower florets, spices and 1/2 cup broth. Stir-fry on high heat for 3-4 minutes or until the cauliflower and onion start to soften and the mixture becomes fragrant.
Add the remaining broth and coconut milk. Bring to a boil, stirring occasionally. Reduce heat, cover with a lid and simmer for 10 minutes.
Remove the pot from the heat completely. Let it cool for at least 5 minutes before carefully transferring to blender. Puree until smooth. Add the Hemp Seeds and continue blending again until smooth.
Ladle into bowls and garnish with cauliflower croutons, hot sauce, cilantro and Hemp Seeds.
Makes 3-4 servings
Submitted by Angela Simpson of My Fresh Perspective