This cauliflower soup is a wonderful way to warm up your body and calm inflammation. Ginger, turmeric and a touch of cayenne pepper add a nice bit of spice, while coconut milk makes this soup deliciously creamy. To make this soup heartier, try adding 1 cup of cooked chickpeas or your protein source of choice.
Prep time: 10 mins
Cook time: 25 mins
Yield: 4 servings
1 tablespoon coconut oil
1 medium yellow onion, chopped
3 carrots, sliced
3 garlic cloves, minced
1-inch piece fresh ginger, minced
4 cups cauliflower florets
1 medium red bell pepper, cored and chopped
1 teaspoon ground turmeric
½ teaspoon ground cumin
? teaspoon cayenne pepper
½ teaspoon sea salt
1 (14-oz) can full-fat coconut milk
2 cups vegetable or chicken broth
Black pepper to taste
- Add coconut oil to a medium pot over medium heat. Add the onion, carrots, garlic and ginger and sauté for 5 minutes, until onions are translucent and vegetables are aromatic.
- Add the cauliflower, bell pepper, turmeric, cumin, cayenne pepper, salt, coconut milk and broth, and bring to a boil.
- Lower heat and simmer, covered, for 15 minutes, or until cauliflower is tender. Season with black pepper to taste and serve hot.