Recipe of the Week
Coconut Cauliflower Soup with Ginger and Turmeric
- 2 ½ – 3 lbs. Cauliflower (cut into 1 ½ florets)
- 1 Yellow Onion (chopped)
- 2 Garlic Cloves (minced)
- 2 Carrots (peeled and chopped)
- 2 Celery Stalks (chopped)
- 3 tablespoons Extra-Virgin Olive Oil
- ½ teaspoon Ground Turmeric
- 2 teaspoon Fresh Ginger (grated)
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 2 teaspoons Thai Red Chili Paste
- 1 cup Low-Sodium Vegetable Broth
- 1 can Coconut Milk
- Zest and Juice of 1 Lime
- 1 tablespoon Fresh Cilantro (finely chopped as garnish)
Preheat oven to 425°F. Combine cauliflower, 2 tablespoons of olive oil, ¼ teaspoon of turmeric, ½ teaspoon of salt, and ¼ teaspoon of pepper in a large bowl. Toss to coat. Transfer to a parchment-lined rimmed baking sheet; disperse evenly. Bake 20 – 25 minutes or until golden and tender. Meanwhile, heat 1 tablespoon of olive oil in large saucepan over medium heat. Add onion, ¼ teaspoon of turmeric, and pinch of salt. Sauté for 3 minutes. Add garlic cloves, carrots, celery, and ½ teaspoon salt. Sauté for 10 minutes. Stir in Thai red chili paste. Pour vegetable broth into a blender, add ginger, and 1/3 of sautéed vegetables. Blend until smooth, adding more broth if needed. Transfer to a pan over low heat; repeat process two more times. Stir in coconut milk, ¼ teaspoon of salt and zest and juice of lime. Serve with finely chopped cilantro. Serves 6.
“Turmeric is a super anti-inflammatory, and when it’s consumed with a cruciferous vegetable (like cauliflower), it becomes even more potent.”
— Rebecca Katz, Clean Soups
According to Katz, cauliflower and turmeric are particularly beneficial for breast health.
Katz, R. (2016). Clean soups: Simple, nourishing recipes for health and vitality.