Share This Article
With record breaking cold temperatures sweeping much of the US, Steven Gundry MD’s curried cauliflower soup is the recipe you need. This warm, comforting soup is deceptively creamy, easy to make, and works well as a hearty vegan dish in the winter.
Ingredients (Serves 6):
2 Tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons finely chopped fresh ginger
2 teaspoons curry powder
1 teaspoon ground cumin
1 head cauliflower, leaves removed, cut into bite sized pieces
6 cups vegetable or homemade chicken broth
Sea salt, to taste
2 cups full-fat coconut milk
Chopped Cilantro for garnish
Coconut yogurt, for garnish
Toasted chopped macadamia nuts, for garnish
Heat oil in a soup pot. Add onion, garlic, ginger, spices, and cauliflower and cook, stirring frequently, until cauliflower is beginning to brown and onions are tender.
Add chicken broth, coconut milk, and a pinch of sea salt. Reduce heat to low, and cook, covered until tender.
Blend mixture, either with a stick blender or in a high-speed blender. Taste, and adjust seasoning as needed.
Serve garnished with cilantro, coconut yogurt, and macadamia nuts.