Making soup is in my blood. I get it from my momma and my momma's momma! Whenever it was cold outside you can always bet there would be at least 2 types of soup being made in the house. I made this cauliflower soup the other night and it was so good I needed to share. Cauliflower is rich in vitamins C and K, packed with minerals, rich in protein and folate, and is filled with fiber. I added Tumeric to this recipe to add an anti-inflammatory property as well as add a beautiful yellow glow. Give this recipe a try and let me know what you think.
2 Yellow Onions
2 Tbs coconut oil
1 1/2 tsp salt
1 Large head of cauliflower or 2 small heads
1 tbs turmeric
1 tsp cumin
1/2 tsp red pepper flakes
4 cloves garlic
4 cups vegetable broth (try making your own or search for an organic low sodium version)
1 cup full fat coconut milk
Parsley to garnish
Pepper to taste
Top with Roasted Chickpeas (recipe to follow)
In a large sauce pan sauté onions with coconut oil until onions are transparent, around 6-8 minutes. Add salt, turmeric, cumin, and pepper and mix well. Add in chopped cauliflower and garlic and cover pan for 3-4 minutes. Slowly add in vegetable broth and allow contents to mix until cauliflower is fork tender, around 15-20 minutes. When cauliflower is tender add in coconut milk. Add soup mixture to Vitamix or use an immulsion blender to puree soup until all contents are incorporated. Serve hot with parsley , salt and pepper to taste, and roasted chickpeas. Enjoy !
Roasted Chickpeas
Soak 2 cups dry/raw chickpeas overnight in large bowl with water to cover. You will want a decent sized bowl with plenty of water because the chickpeas will expand overnight. After soaking drain water and allow chickpeas to dry. Heat oven to 375 degree. Add chickpeas to a large bowl and add EVOO, 1 Tbs turmeric, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp of cayenne pepper, pepper to taste. Mix well and spread out on a baking tray with parchment pepper. Roast in oven for 45-50 minutes. Texture should be crunchy. Allow to cool down for up to 10 minutes. Can be served right away or stored in an airtight glass tupperware for up to 1 week in the refrigerator.