Description
This is an easy to make blended soup that warms you up, satisfies your taste buds and soothes inflammation.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 medium head cauliflower, stems trimmed, coarsely chopped (about 6 cups)
- Celtic sea salt
- 1/4 teaspoon black pepper
- 4 cups chicken bone broth or vegetable broth
- water as needed
- 1 cup full fat coconut milk
- 1 cup firmly packed spinach, chopped
- 2 tablespoons fresh lemon juice
- hemp seed or red pepper flakes for garnish (optional)
Instructions
- Heat a large soup pot. Add coconut oil, onions and celery.
- Sauté on medium low for 5 minutes until onions are soft, stirring frequently so they don’t get brown.
- Add garlic, curry powder and turmeric. Stir to coat with the oil. Sauté 1 minute until fragrant.
- Add cauliflower, salt and pepper. Stir to coat with the spices.
- Add stock and as much water as needed to just cover the cauliflower. Turn up to high and bring to a boil.
- Lower heat and simmer on medium 20 minutes until cauliflower is tender.
- Let cool a few minutes.
- Blend with the coconut milk until smooth.
- Return to the pot, add spinach and heat until the spinach is just wilted, about 2 minutes.
- Taste to adjust salt and pepper.
- Serve with a squeeze of lemon juice.
- Garnish with hemp seeds or red pepper flakes (optional)
Notes
The amount of salt will depend on your curry powder.
- Prep Time: 15
- Cook Time: 20
- Category: Paleo, Vegan, Gluten Free, Dairy Free
- Cuisine: Healthy, Indian