Creamy Spiced Cauliflower Soup

Cauliflower the new kale? 
Hmmmmmm....well, maybe not, but it sure delicious and runs a close race! 
 They are both a member of the cruciferous vegetable family and both have great health benefits.   Cauliflower is high in vitamin C and is a fair source of iron.  You can find many studies linking cauliflower to cancer prevention.  Cauliflower also contains phytonutrients called glucosinolates that can help activate detoxification enzymes and regulate their activity. As an excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core conventional antioxidants. The fiber content of cauliflower—over 9 grams in every 100 calories—makes this cruciferous vegetable a great choice for digestive system support. Yet the fiber content of cauliflower is only one of its digestive support mechanisms. Researchers have determined that the sulforaphane made from a glucosinolate in cauliflower (glucoraphanin) can help protect the lining of your stomach.  The benefits go on and on...this is versatile and beautiful vegetable.

 

 I still had another head of cauliflower left from my farmers market adventure, I love soup and what is better than a beautifully creamy cauliflower soup with wonderful spices like turmeric, cardamon, coriander and cumin.  And it is so creamy and lush and vegan!

  I found this recipe at Produce on Purpose, 

it's a good one folks...give it a try!

Enjoy

Be Well

CREAMY SPICED CAULIFLOWER SOUP

Produce on Purpose

Serves 6

• Aromatics:
• 1 Tbsp. olive or coconut oil ( I did not use this)
• 2 medium yellow onions, diced
• 1 bay leaf
• 1 1/4 tsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. ground turmeric
• 1/2 tsp. ground coriander
• 1/8 tsp. ground cardamom
• dash of ground black pepper
• sprinkling of crushed red pepper flakes
• 4 garlic cloves, minced
• Sustenance: 
• 4 1/2 cups vegetable broth
• 1 large head of cauliflower, roughly chopped to the same size
• Conclusion:
• 1 cup canned coconut milk ( I had a carton of coconut milk and it worked fine)
• 1 Tbsp. apple cider vinegar
• fresh dill (for garnish - optional)

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes. 

Add the sustenance ingredients and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. 

Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. 

 Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil

Serve hot and topped with fresh dill and ground black pepper, if you like.