Golden Healing Cauliflower Soup

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Good morning friends. I hope that you are having a wonderful week. The weather here is starting to heat up and get a little steamy and humid. We’ve had some rainy mornings but beautiful sunny afternoons which is perfect  because I am working during the day and then I like to spend an hour on the porch soaking up the sun and reading before dinner.

I’ve been doing a lot of baking and cooking lately because and one of my favorites has been this Golden Healing (Cauliflower) Soup. This recipe is easy, it only takes about 25 minutes, is is delicious and it is good for you!

Golden healing soup contains:

• turmeric
• cauliflower
• garlic/onions
• cayenne/red pepper flakes
• lemon juice
• chickpeas and more!

These simple ingredients can help:

• relieve joint pain
• reduce inflammation
• boosts your body’s antioxidants
• brighter, healthier skin
• aids in digestion

The best part of this recipe, it is delicious! I’ve made it 3 times in the last month and I will be making it again this week. I realize that a hot soup probably isn’t something that many think about making for a summer meal but during the long hot days of summer the last thing I want to think about it cooking dinner and this easy meal takes less than 25 minutes and I always make extra so that I can have it again the next one or two days for lunch.

Golden Healing (Cauliflower) Soup

Ingredients

1 tablespoon extra virgin olive oil

1/2 onion, chopped

2 cloves garlic, chopped

1 small head cauliflower, chopped

pinch cayenne pepper(optional)

pinch of red pepper flakes(optional)

1 Tablespoon ground turmeric

2 cups unsweetened coconut milk(in the can)

2-5 cups vegetable stock

1 teaspoon sea salt, more to taste

freshly ground pepper

Directions

In a large pot heat the oil over medium heat. Then add the onion, garlic, cauliflower, cayenne pepper, red pepper flakes, and turmeric. Cook for 10 minutes or until very fragrant.

Add the coconut milk, 2 cups of the vegetable stock and the salt and pepper. Simmer until the cauliflower softens, about another 10 minutes.

Transfer the soup to a blender, and blend to a creamy consistency. I blend the soup in my Vitamix Blender if I want it really creamy or I use my emersion blender in the pot if I want the soup a little more chunky which is what I did for this batch.

Transfer the mixture back to the pot and use the additional stock to get the desired consistency of soup that you like. Then add a squeeze of lemon and salt to taste and garnish with chickpeas(recipe below).

NOTE: Be careful when blending hot liquids in your blender, never fill the blender more than 1/2 full and follow the directions that come with your blender.

Roasted Chick Peas

1 can chickpeas rinsed and drained

cumin, turmeric, curry powder of any combination of these spices

olive oil

Preheat oven to 400. Line baking pan with parchment paper. Rinse and drain the chickpeas, pour them onto the pan, then sprinkle with spices and drizzle with olive oil. Stir on the pan and roast for 30-40 minutes stirring every 10 minutes until the chickpeas are crispy.

Do you have a favorite soup recipe? Do you enjoy soup in the summer or only when it’s cold? I hope that you try this easy and delicious recipe and if you do let me know how you liked it!

Have a wonderful day!

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