Creamy Curry Cauliflower Soup (Vegan)

Creamy Curry Cauliflower Soup (Vegan)I. Love. Soup. There, I said it. I am not ashamed of this. I am fascinated with all of the kinds of recipes that can be conjured up into wonderful goodness in that Le Creuset soup pot. You can make cream-of soups, chunkie soups, detoxifying soups – the list can go on. I ESPECIALLY love those creamy, cozy, nourishing soups. This afternoon, as my hubby and I were toying with ideas of what to make for college football game day snackies and eventually dinner, we thought a delicious, creamy, curry soup utilizing cauliflower sounded like an appetizing option. Yes, a creamy, curry, cauliflower (say that three times, why don’t ya) soup was what I was going to aim for come dinnertime. I made something similar some time ago, which was pretty good, but this one I concocted was an absolute winner, if I may say so myself ;-). It was very simple to whip up, can act as the main event or be a nice little side dish.  Cauliflower is in season from August to December, so it is a delightful addition to the menu as we creep on into Fall. Try it out!

  • 2 tablespoons Coconut Oil
  • 2 medium Yellow Onions, thinly sliced
  • ½ teaspoon Sea Salt, plus more to season
  • 4 Garlic Cloves, finely chopped
  • 1 large head of Cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 ½ cups Vegetable Broth
  • ½ teaspoon Ground Coriander
  • 1 teaspoon Turmeric Powder
  • 1 ½ teaspoon Curry Powder
  • 1 ¼ teaspoon Cumin
  • ½ teaspoon Red Pepper Flakes
  • 1 cup Coconut Milk
  • Black Pepper, to season

Heat oil in a large pot over medium heat until melted and coating the bottom. Cook the onions and ¼ teaspoon salt until onions are soft and translucent, about 9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, curry, cumin, red pepper flakes and remaining ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer until cauliflower is fork-tender, about 15-17 minutes.Creamy Curry Cauliflower mixPour the mixture into a Vitamix, food processor (in batches), OR high-powered blender, and add the coconut milk. Purée until smooth, adjust any of the seasons if need be to taste, mix again if so, and then return the soup to the pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Again, taste and add more salt, pepper or spices if you’d like. **NOTE** If you want to make it slightly thinner, just add splashes of more vegetable broth.

PRINT RECIPE: Creamy Curry Cauliflower Soup (Vegan)

Who would have thought Cauliflower was so fabulous…

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. It helps fight cancer, boosts heart health, it’s an anti-inflammatory, it’s rich in vitamins and minerals, it boosts brain health, it supports detoxification, has digestive benefits, and has plenty of antioxidants and phytonutrients. Read more at http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx 

Yummy in my tummy 😉

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Creamy Zucchini Soup (Vegan)

Zucchini SoupAnd good evening! My husband found this soup recipe last week and we wanted to test it out. Originally adapted from a  PaleoLeap recipe, I made some small tweaks and it turned into a vegan dish! It is perfectly delightful! Zucchini’s are in season, so try this fabulous soup tonight! We had it alongside a filling Kale salad that was simply dressed with tahini, lemon juice, salt and pepper.

 

  • 3 medium Zucchinis – leave the skins on – cut into large chunks
  • 1 Onion, quartered
  • 2 cloves of Garlic (chopped)
  • 4 cups Vegetable Stock
  • 2 tbsp. Coconut Milk (this is preferable because of its fuller fat, but other non-dairy milk can be considered… just being mindful of allergies)
  • Coconut Oil (or a high heat, healthy cooking oil i.e. avocado, grapeseed…)
  • 1 teaspoon of Sea Salt
  • 1 teaspoon of freshly ground Black Pepper
  1. Heat coconut oil (or the cooking oil of choice) in a saucepan placed over a medium heat.
  2. Add the onion, garlic and zucchinis and cook about 5 minutes.
  3. Add the vegetable stock, season to taste with salt and pepper, and bring to a boil.
  4. Lower the heat, cover, and let simmer until the zucchinis are tender, around 20 minutes.
  5. Remove from the heat, add the coconut milk (or non-dairy milk of choice), and purée with an immersion blender (or pour into a Vitamix, or a high-powered blender).
  6. Continue to adjust the seasoning if need be and serve hot.

PRINT RECIPE: Creamy Vegan Zucchini Soup

So what’s so cool about Zucchini…

Zucchini has high water content and are low in calories. They are a source of folate, potassium, and vitamins A and C. Zucchini can lower cholesterol, help prevent cancer as it helps with oxidative stress, is an anti-inflammatory and is a powerful antioxidant, assists in prostate health with its phytonutrients, reduces the risk of heart attack, stroke and lowers blood pressure, AND is high in manganese, which is key in supporting ALL of the above prevention.