Creamy Cauliflower Soup with a side of Greens

Recipe Inspired by Dr. Deanna Minich

 
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Ingredients:

  • 3 tablespoons coconut oil

  • 1/2 medium yellow onion, rough chopped

  • 2 garlic gloves

  • Pinch of red pepper flakes

  • 1 teaspoon cumin powder

  • 2 teaspoons turmeric powder

  • Pinch of coriander

  • Pinch of cardamom

  • Pinch of himalayan salt

  • Pinch of fresh ground black pepper

  • 1 head cauliflower

  • 2 carrots

  • 1 cup unsweetened, full fat coconut milk

  • 2 cups organic vegetable broth

  • 1 bay leaf

  • 1 tablespoon nut butter (almond, cashew, sunflower)

Cooking Direction:

Garnish: Freshly finely chopped Parsley or Cilantro Fresh ground pepper In a large soup pot set over medium heat, warm the coconut oil.

Saute the onion and garlic, stirring constantly about 3 minutes. 

Add the red pepper flakes, cumin, turmeric, coriander, cardamom, salt and black pepper and stir the mixture well for about 1 minute. Then add the cauliflower, carrots, coconut milk, broth, bay leaf and nut butter. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 15 minutes, covered, until the cauliflower is tender. Uncover after 15 minutes.

Sauté the onion and garlic, stirring constantly about 3 minutes. Add the red pepper flakes, cumin, turmeric, coriander, cardamom, salt and black pepper and stir the mixture well for about 1 minute. Then add the cauliflower, carrots, coconut milk, broth, bay leaf and nut butter. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 15 minutes, covered, until the cauliflower is tender. Uncover after 15 minutes.

Remove the bay leaf. With a hand-held blender or in batches in your kitchen top blender. Blend soup until smooth, or your preferred consistency. Re- heat and Serve immediately. Garnish with parsley or cilantro or both and black pepper.