Cauliflower Ginger Soup with Turmeric
This soup is “souper” simple (pun intended) to make, amazingly flavorful, and healthy to boot! With the cooler fall temperatures, it’s an ideal lunch or dinner. Customize as you wish – add some tofu or white beans for extra protein, some brown rice if you’re into grains, extra cilantro if it’s your thing – it will all be good.
- 2 tablespoons coconut oil
- 1 heaping tablespoon cumin seeds
- 1 medium white or yellow onion, diced
- 1.5 cups of chopped/diced tomatoes, fresh or jarred
- 1 small head of cauliflower, chopped
- 1 jalapeno, seeded and chopped
- 1.5 cups chopped kale
- 2 teaspoons ginger paste
- 1 tablespoon cumin
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 1 can full-fat coconut milk
- 3-4 cups vegetable broth or stock (depending on how thick you like your soup)
- salt and pepper to taste (I used a teaspoon of each)
- 2-3 tablespoons of chopped cilantro
- Melt the coconut oil over medium heat in a stockpot.
- Add the cumin seeds and let them heat until they start to sputter.
- Add the onion and cook for 2-3 more minutes, until the onions are translucent.
- Add the tomatoes and stir. If using fresh tomatoes, cook for 2-3 more minutes until they start to break down. If using jarred or canned tomatoes, move on to step 5.
- Add the rest of the ingredients except for the cilantro and simmer for 15-20 minutes, until flavors are fully melded.
- Stir in cilantro just before serving.
*Recipe largely based on this one from healthy holistic living. Thanks for the inspiration!