Cauliflower Soup in the Winter

cauliflower - high in fiber, cleanses digestive tract, vitamin A,C,D, anti-inflammatory, warming in the winter when cooked and that’s how we recommend to eat cauliflower

For a few days now I’ve been craving cauliflower soup. Quite an interesting craving, eh? I’m actually having it for breakfast this morning. The body has a sense of humor when it comes to food. I’ve also been buying oranges for days, and that’s not usually my fruit of choice. - and i’m not pregnant! lol. Cravings are real!

Fall and Winter is the time to enjoy warming vegetables. Cauliflower is the main ingredient in this soup recipe, and it’s a winter favorite. It’s a hearty puree soup (velvety texture) and with the spices included this soup is digestive-friendly for all body types. I was so intrigued to learn that cauliflower is good for the brain - a.k.a. it’s form - better known as ‘heady’ vegetable. It’s also high in vitamin C and an anti-inflammatory vegetable. Sounds like a ‘smart’ vegetable to eat.

mise en place - sesame oil in photo - you can use coconut oil or ghee

once the spices are added to the big pan you can add cauliflower and other root vegetables: taro root or sweet potato or parsnip or keep it simple and only use cauliflower

Recipe
2 tbsp sesame oil or coconut oil or ghee (clarified butter)
1/2 tsp ground turmeric
1/2 tsp cumin seeds
6 fresh curry leaves or substitute with lime, lemon balm or bay leaves
2 1/2 tsp salt
Pinch of hing - asafoetida - you can find on line - a little goes a long way
1 small cauliflower, cut into 2-inch florets - use the stems and chop
2 medium taro root or substitute with sweet potato
optional: 1/2 cup almonds - soak the almonds over nite in water
1/4 tsp freshly ground white pepper
Garnish: 2 tbsp parsley leaves or minced fresh dill

Instructions

• heat oil in a 4-quart saucepan over medium-low heat

• add turmeric and toast for 10 seconds, add cumin seeds and toast for 5 more seconds, add curry leaves or any substitute, salt, and hing, and toast for 10 seconds (if you’re using curry leaves heat until they crisp up)

• add cauliflower and taro or substitute and stir to mix the vegetables with the spices and saute for 2-3 minutes

• add 5 cups of water, increase the heat to medium-high and bring to a boil

• cover and lower heat to simmer until cauliflower and other vegetable you use are tender - takes about 15 minutes

• this is optional, but I must say it’s a winner in taste, thickens the puree and visually gorgeous. Food is art! Prepare almonds into a cream - if you’re using almonds peel the skin but first cover them with boiling hot water for a few seconds (the skin will come off easily after they soaked for 8 hours). Use a blender for the almonds and add 2/3 cup water to a create a smooth cream. Set 1/4 cup aside for garnish to drizzle on the soup in bowls.

• let the soup sit uncovered after it’s cooked for 10 minutes to cool down a bit

• add pepper and blend the soup with the almond cream (optional) - if you’re adding almonds add as much as you wish but save some for garnish

• once blended it will look like a smooth custard - add water to blender if necessary to create a more smooth texture if you feel it’s too think.

• reheat the soup in a pot and garnish each bowl with parsley or fresh dill

Genia’s Spoon Me Tips:
I wondered myself if curry leaves can be replaced with curry powder. The answer is a clear NO! Curry leaves have a distinct flavor that’s unlike any other herb or spice. It’s not easy to find. There are substitutes: lime, lemon balm, bay leaves (the Mediterranean version of curry leaves.

Sweet potato, parsnips, or yucca root vegetables are great substitutes for taro root. Sweet potato is the best substitute because it has a sweet nutty flavor like taro root.

Soaking almonds makes them softer, less bitter and more buttery tasting. It’s a game changer. Love soaking my almonds! For this soup if you do use almonds soak them in water over night or for 8 hours, drain and rinse. You’ll thank me for the suggestion. My husband loves when I soak almonds and sprinkle them with Himalayan salt. BTW, I buy them raw.

I like to add pumpkin seeds as another beautiful garnish in every soup bowl. I personally do not add almonds as we have a nut allergy in our home. But, I highly recommend cooking this soup with the almond cream if you can. You’re soup will be absolutely delicious - second level!

This soup is delicious with some basmati rice or flatbread on the side. It’s a simple meal that will tickle your fancy and makes a great dinner or lunch.

Recipe is inspired by my Ayurvedic cooking teacher - Divya Alter author of 2 books and restaurant owner Divya’s Kitchen in NYC. Recipe has slightly been modified to accommodate all diets.

Love Genia