An easy to prepare, Indian-inspired cauliflower soup to warm and satisfy on a cold winter’s day! Perfect for a quick lunch or even as a main course at dinner, not only is this soup a simple and quick way to take advantage of the season’s bounty, but it's also easy to adjust to your taste. If you like a bit more spice, add a bit more of the spice mix. If you like a little more heat, add more cayenne, and so on.
While flavor is paramount, the health benefits of the curry powder ingredients are impressive: Turmeric, a major ingredient in curry powder, has played an important role in India's Ayurvedic medicine for centuries as an anti-inflammatory. Curcumin, a component derived from turmeric, is tumeric’s key anti-inflammatory agent. And a little known fact, it is important to consume black pepper (which you’ll find in the spice mix) along with curcumin to enable it to be more bioavailable and therefore more readily absorbed.
Curcumin is also one of the most widely studied botanicals in the research on cancer and is now being touted in anti-cancer therapy and to prevent certain cancer recurrences. Additional studies suggest that it’s even a promising agent in the prevention and treatment of Alzheimer's disease!
Traditional curry powder is filled with spices that help your digestive system. Black pepper, a common ingredient in most curry powder blends, promotes stomach acid secretion and reduces intestinal gas. Cinnamon and cloves are an antidote for diarrhea, vomiting and upset stomach. Coriander helps relieve stomachaches and treats digestive upsets, and cumin helps with digestive issues.
A curry tonight it is! Enjoy!
1 head cauliflower cut into florets, or about 6-7 cups)
1 Tablespoon Olive Oil – for roasting cauliflower, and sautéing vegetables
sea salt, to taste
2 shallots, large dice
3 teaspoons Curry Spice Mix (see below), or to taste
4 cups (low sodium) vegetable broth
2 cups (low sodium) chicken broth (or more vegetable broth), as needed
1 bunch beet greens, cleaned and coarsely chopped (or other hearty greens)
1 clove garlic, peeled
Dash red pepper flakes
½ cup goat or sheep yogurt (optional)
Preheat oven to 425° F. On a baking sheet, toss cauliflower with scant bit of olive oil and pinch of sea salt. Spread out and roast until the florets turn brown, about 20-25 minutes. Set aside 1/2 cup of florets for garnish.
Warm olive oil in a pot over medium-high heat. Add shallots and sauté until soft. Stir in spices, cauliflower, and broth; cover, and bring to a boil. Simmer on low heat until the cauliflower is soft, approximately 5-10 minutes.
While the soup is simmering, sauté the beet greens quickly in a scant bit of olive oil, adding a smashed garlic clove and sprinkle of red chili flakes as you sauté. Remove from heat and keep warm.
Using an immersion blender, blend the soup until it reaches the desired consistency. Ladle into soup bowls and garnish with the sautéed greens and reserved cauliflower florets. Drizzle yogurt over top (optional). Enjoy!
CURRY SPICE MIX
½ teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Ginger Powder
½ teaspoon Turmeric
½ teaspoon black pepper
½ teaspoon Cardamom
¼ teaspoon Cayenne
1 teaspoon mustard seeds, ground
½ teaspoon cinnamon