This rich soup is healthy, vegan, and quick to prepare. It's good hot or cold and keeps well if you don't serve it all at once. I use orange cauliflower when I can find it because it is higher in beta-carotene than white. This soup is an excellent way to get the anti-inflammatory benefits of turmeric, and using cashew milk makes the soup deliciously creamy. Garnish each bowl with caramelized onions and bright green cilantro for a beautiful presentation.
Food as Medicine
Like all cruciferous vegetables, cauliflower offers a host of health benefits including several potent compounds that support healthy, normal inflammatory levels. It is a good source of vitamin K, which has been shown to directly modulate the body's inflammatory response. It also contains substances the body can convert to sulforaphane, which supports normal detoxification, blood vessel health, and may offer other cardiovascular benefits.
I N G R E D I E N T S
1/3 cup raw cashews 2 teaspoons extra virgin olive oil 1 medium onion, diced 2 cloves garlic, minced 1 large head cauliflower, cut into 1-inch pieces 1 (14-ounce) can coconut milk (light or regular) 2 tablespoons curry powder 1 teaspoon ground turmeric powder ¼ teaspoon ground cinnamon 1 Tbsp ginger, minced ½ -1 cup broth Salt, to taste
Garnish with: Caramelized Onions and chopped cilantro
D I R E C T I O N S
1. Put the cashews in a blender and chop until finely ground. Add ¾ cup of water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer, pressing on the solids with the back of a spoon, into a bowl. Set the cashew milk aside until needed. Note: almond milk and macadamia nut milk also work well.
2. In a large pot, heat the olive oil over low heat. Add the onions and garlic and sauté until golden. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, cinnamon, and salt. Add enough water to cover. Note: I prefer the water to be a stock broth so it adds more flavor. Bring to a low boil, reduce heat and simmer until cauliflower is tender, about 10 minutes.
3. Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot. Ladle into bowls and garnish with the onions and cilantro before serving.