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!