Sunday, February 25, 2018

Creamy Cauliflower Kale Curry Soup

It's been a doozey of a month. February always seems one of the hardest here in Michigan. It's when the depths of winter seem darker, colder, and never-ending. It's the dark depths before the turning over into spring. Today the wind blows and the winter blues seem like they need to be swept out and blown away. I can feel the spring new air trying to be ushered in, and I can feel our selves waiting so very patiently to get beyond this old and ready for the new.  And we still have a few more weeks yet...

We have never really planned a vacation away from the cold north before, but for some reason this year my hubs and I have been talking about next year at this time going away to a warm beach some where. This is big for us, in all our 13 years of marriage we have not had the ability to even dream this big. We are growing up I guess ;) and also knowing more and more what the rhythms of life bring and how to best love and take care of our selves. But in the meantime while we dream of beaches and sunshine, I made some soup to bring a little warmth and yellow rays into our life. This one's packed full of so much good stuff starting with the turmeric, garlic, ginger and then the cauliflower. So take deep breaths, and eat good warm soup- we can do hard things together!

Creamy Cauliflower Kale Curry Soup Recipe
{gluten, dairy, egg, nut, seed, sugar and soy-free}
2 TB of avocado or olive oil
1 large onion finely chopped
1 TB of fresh grated ginger
1 TB of fresh grated turmeric
4-5 garlic cloves grated or minced
1 cup of finely chopped red bell pepper
1 cup of finely chopped celery
1 cup of finely chopped carrots

4 cups of riced cauliflower (fresh or frozen)

1 head of cauliflower chopped into florets

4 cups of stock (vegetable, chicken, or bone broth)
2 cups of pure water (may need to add in 2 cups more if you want more brothy)
1 can of full-fat coconut milk
1 ts. of ground cumin
2 ts. of ground curry seasoning
1 ts. of sea salt
1/4-1/2 ts. of fresh ground black pepper

2 cups of fresh kale finely chopped
1/2 cup of finely chopped fresh cilantro

15 ounce can of pre-cooked garbanzo beans (add more or less depending on your preferences)

add in more sea salt or black pepper to your taste...

In a large soup pot (6-8 quart), saute your onions, garlic, tumeric, ginger first and then add in the rest of the veg. Saute and sprinkle salt and pepper to sweat them out and cook down and then add in the cauliflower, spices and the rest of the liquids. Let cook and boil and everything get soft and cooked for 30 minutes or so and then add in the greens last. Add the kale and cilantro and let them cook for 10 minutes before serving. Serve with a sprinkle of fresh herbs and a dollup of yoghurt of choice. 

This could be served well with some bread or just slurp and ENJOY!

1 comment:

  1. That sounds delicious! Thanks for sharing the recipe. I'm always on the look out for new ones to try.