This soup almost didn't happen. A head of cauliflower had languished in my fridge for over a week, waiting for its destiny of "fake" couscous which was sounding less and less appealing as time went on.
But when I saw the beautiful photos of this soup on the Local Milk website loaded with turmeric, cumin, honey and coconut milk, I whisked out the cauliflower and voila!
The soup recipe below is simplified and light, good on its own, or with toppings of your choice.
My Paleo Marin: 4.5 Persimmons
1 head of cauliflower, cut into florets
3 garlic cloves, skin on
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon olive oil
1 large shallot, or small yellow onion, diced
1 tablespoon turmeric powder
1 teaspoon cumin powder
1/4 teaspoon cayenne
1 teaspoon grated ginger (no need to peel)
1 can of unsweetened coconut milk
14 oz. water (coconut milk can)
1 tablespoon honey (use date syrup or maple syrup for vegan)
Juice of 1/2 lemon
For Crispy Fried Shallots:
1/4 cup sliced shallots
1/4 cup olive oil
Salt to taste
Toasted Coconut Flakes
Directions for the Soup:
Preheat oven to 450 degrees.
1. In a sheet pan, toss the cauliflower florets and garlic with the olive oil and salt. Roast for about 20 minutes, or until the florets turn golden and some are blackened in places. Cool, and peel garlic.
2. In a dutch oven, heat the teaspoon of olive oil, and cook the shallot until translucent and soft, about 5 minutes.
3. Add turmeric, cumin powder, and cayenne pepper, and cook for about 1 minute to release oils. Add the ginger and cook for about 1 minute.
4. Add the coconut milk, water, and honey. Heat to just a boil. Turn down heat to medium, and add the roasted cauliflower and peeled garlic. Cook for about 10 minutes for flavors to meld together.
5. For a crunchy soup (which I like), use a potato masher to flatten the vegetables. Or, use a food processor or blender to make a smooth soup.
5. Add the lemon juice and stir. Taste for seasonings. Add the toppings of your choice to serve.
Directions for the Crispy Fried Shallots:
1. Heat the oil to medium high (275 degrees), and fry the shallots until they are golden brown and crispy, 5- 8 minutes. Watch closely as they cook so they don’t burn. With a slotted spoon, transfer to paper towels. Add to soup when ready to serve.
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My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.