Anti-Inflammatory Cauliflower Soup
Servings 6
Ingredients
Cashew Cream
- ½ cup raw cashews
- ½ cup filtered water
Soup Base
- 1 tbsp extra virgin olive oil or coconut oil
- 1 cup onions, diced
- ½ cup carrots, diced
- 2 large garlic cloves, minced
- 1 tsp salt, himalayan or other good quality sea salt
- 1 head cauliflower, broken up into small pieces (florets)
- 2 tbsp curry powder (good quality)
- 1 tsp turmeric or ½ inch of turmeric root, diced finely
- ½ tsp ground ginger, or 1 inch of ginger root, diced finely
- ¼ tsp cinnamon
- 3 cups vegetable broth
Instructions
Cashew Cream
- One hour prior to starting to make the soup, place cashews in a bowl and cover with water. Let soak for one hour and drain.
- In a blender, add cashews and ½ cup of filtered water. Blend until creamy, scraping down the sides of the blender, as required. Set aside.
Soup Base
- Prepare vegetables. Add oil to a large pot and heat on medium temperature.
- Add onions, garlic, carrots and salt to the pot. Sauté, stirring occasionally for about 7 minutes.
- Add cauliflower, spices and vegetable broth to the pot. Stir and increase heat and bring to a boil.
- Reduce heat to simmer. Cover and cook for 20 minutes, stirring occasionally.
- After 20 minutes, add the cashew cream and stir to combine. Turn off heat.
- Using an immersion blender, blend soup until desired consistency is reached. Alternatively, tranfser the soup to a blender and blend to desired consistency.
- Return to the pot and reheat, if required. Add additional vegetable broth, 1/2 a cup at a time, to desired consistency.
- This soup can form the basis of a healthy lunch, light dinner or as an appetizer.
