Curried Cauliflower Soup - 19.8g Carbs, 5.3g Fiber
From: Dr. Weil's cookbook: True Food: Seasonal, Sustainable, Simple, Pure.
A True Food Kitchen exclusive! This rich soup is healthy, vegan, and
quick prepare. It's good hot or cold and keeps well if you don't serve
it all at once. I use orange cauliflower when I can find it, for its
higher content of beta-carotene than white. Cashew milk makes the soup
deliciously creamy. This is a good way to get the anti-inflammatory
benefit of turmeric. Garnish each bowl with caramelized onions and
bright green cilantro for a beautiful presentation.
Food as Medicine
Like all cruciferous vegetables, cauliflower offers a host of health
benefits including several potent anti-inflammatory compounds. It is
a good source of vitamin K, which has been shown to directly modulate
the body's inflammatory response. It also contains substances that the
body can convert to sulforaphane, which supports blood vessel health
and may offer other cardiovascular benefits.
1/3 cup raw cashews
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 (14-oz can) light coconut milk
2 Tbsp curry powder
1 tsp ground turmeric
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
Salt
Caramelized Onions
1/4 cup chopped cilantro
Put the cashews in a blender and blend until finely ground. Add 3/4 cup
of water and blend for 2 minutes. Pour the cashew mixture through a
fine-mesh strainer, pressing on the solids with the back of a spoon, into
a bowl. Set the cashew milk aside until needed.
In a large pot, heat the olive oil over low heat. Add the onions and saute until golden. Add the cauliflower, coconut milk, cashew milk, curry powder,
turmeric, cumin, sugar, cinnamon and salt. Add enough water to cover. Bring
to a low boil, reduce heat and simmer until cauliflower is tender, about
10 minutes.
Blend the soup with an immersion blender until the desired consistency
is reached. If using a standing blender, allow the mixture to cool for
20 minutes. Pour the soup into the blender. Hold the lid down firmly with
a clean, folded towel over it. Start on low speed and blend until the soup
is smooth. Return to the pot and reheat if serving hot. Ladle into bowls
and garnish with the onions and cilantro before serving.
Makes: 10 cups
Servings: 6
Nutrition Per Serving:
236.8 Calories, 15.4g Fat, 6.7g Saturated Fat, 56.7% of calories from fat,
0mg Cholesterol, 6.7g Protein, 19.8g Carbs, 5.3g Fiber
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