Coconut Curried Cauliflower Soup
Once a week, I get together with 2 of my closest friends, Natalie and Allison, to cook dinner and to catch up (aka: girl talk). They bring over the groceries and I teach them how to make one of my new delicious recipes.
On the menu Friday night was, Curried Cauliflower and Coconut Soup. Not only was it delicious (I’ve been eating the leftovers for breakfast, lunch and dinner) but this soup is also nourishing and anti-inflammatory to the body because of the spices in it, turmeric and my fav Indian spice blend, garam masala.
Recently, turmeric has been getting a lot of recognition from health gurus, but the real spice star is garam masla, which is a powerful and healing blend of cinnamon, cardamom, fennel seeds, coriander, cumin, black pepper, bay leaves, cloves, star anise and nutmeg.
Not only do I love the flavor of garam masala, but also the health benefits from this blend are pretty extraordinary. Let me break it down for you:
Cinnamon: Anti microbial, anti-inflammatory, high in calcium and fiber to lower blood sugar.
Cumin: Stimulates digestion, helps to relieve nausea and indigestion. Fights against cancer.
Coriander: Controls blood sugar levels and lowers cholesterol. It helps stimulate digestion.
Black Pepper: Increases body’s ability to absorb vitamins, minerals and proteins. It is high in fiber and helps break down fat cells. High in vitamin K and manganese, which also helps break down fats and carbs. Metabolism booster. Fights against skin cancer and helps improve skin complexion.
Cardamom: Anti-bacterial, anti-fungal, and anti-carcinogenic. Helps flush toxins out from the body. Relieves heartburn, lowers blood pressure, increases blood circulation. Helps with digestion, relieves gas, and soothes upset stomachs.
Cloves: Supports the immune system. Boosts metabolism. Removes toxins from the blood stream. Helps regulate blood sugar levels. Cloves have the most antioxidant content than any other food. Excellent source of calcium, omega 3, and vitamin K. Relieves tooth aches because of a numbing factor.
Fennel: Helps digestions. Relieves diarrhea, heartburn, indigestion, intestinal gas, and bloating.
Bay Leaves: Anti-oxidant that helps to prevents cancer, arthritis, and ulcers. Can help heal mosquito bites.
HH Tip: Next time you travel, make sure to buy the spices that are popular to the country you are visiting so you can make dishes inspired by your travels.
Prep Time: 5 minutes
Cooking Time: 30-40 minutes
Yields: 4 servings
1 Tablespoon Coconut oil
1 Bulb Fennel
2 Carrots, medium
1 Head Cauliflower, large
2 Tablespoons Garam Masala
1 Tablespoon Turmeric
4 Cups Veggie or chicken broth, low sodium
1 Can Light coconut milk
Salt and pepper, to taste
Coconut liquid aminos
Rough chop all vegetables. Heat coconut oil in a large soup pot. Add fennel, carrots and cauliflower. Add garam masala and turmeric. Toss vegetables to coat and toast for 2 minutes or until fragrant. Add broth and light coconut milk. Bring to a boil. Once boiling, reduce heat to medium and simmer until all vegetables are tender.
Safety Note: When blending a hot liquid, only fill the blender 1/3 of the way to start. Blend in small batches if needed. Make sure to vent the lid, so the hot air can escape by covering it with a kitchen towel. Start the blender on a LOW SPEED and gradually, turn it up.
Add the soup to a blender and blend until smooth. Add salt to taste and blend for 1 minute or until smooth.
Return to pot and continue to cook for 15 minutes. Divide into bowls and garnish with chopped cilantro, pumpkin seeds and a few dashes of coconut liquid aminos. Feel free to salt and pepper soup.