A good blended soup should be a go-to in your cooking kit of cooking techniques. They are easy to make, extremely nourishing and seem much fancier then they truly are. All blended soups start with garlic, onions and vegetables. Get creative with whatever is in season. Cook vegetables until soft, season and then blend them until smooth. Wah lah! I love picking a good garnish. Garnish opportunities are endless! Some of my favorites are something with crunch (toasted nuts, whole-grain croutons, crispy tortilla strips), something creamy (yogurt or flavored oils), or fresh herbs (cilantro, basil, thyme.) Get creative!
1/2 cup onion, diced
1/2 teaspoon ginger, minced
Salt & Pepper to taste
2 teaspoons of red curry paste
1 head of cauliflower, coarsely chopped
1 russet potato, peeled and chopped
1 can of coconut milk
4 cups vegetable or chicken stock (low sodium)
Greek yogurt, toasted pumpkin seeds and cilantro leaves for garnish
Heat a drizzle of olive oil in a large pan over medium heat. Once it is hot, add the onions, garlic and ginger and generous pinch of salt and pepper. Cook until onions become translucent, stirring occasionally. (4-5 mins)
Add red curry paste to the vegetables and cook another minute or until fragrant. Stir in your coarsely chopped cauliflower and your peeled and chopped potato. Add another pinch of salt.
Add about 4 cups of stock and increase the heat until it comes to a boil. Reduce it to medium heat and add in your coconut milk. Stirring occasionally, cooking until the vegetables are very tender. About 20 minutes.
Using a food processor, immersion blender or hand-held blender, puree the soup until it is completely smooth. Put the soup back into it's pot and reheat on low until you are ready to serve.
Serve hot in warm bowls and garnish with a dollop of Greek yogurt, a few sprinkled pumpkin seeds and cilantro leaves.
Cauliflower is part of my favorite vegetable family: The Cruciferous! The cruciferous family are known sulfuric vegetables that stimulate and detoxify the liver. for healthy detoxification you'll want to include a cruciferous vegetable 2-3 times per week.
Cauliflower itself offers huge doses of antioxidant Vitamin C, manganese and carotenoids. 1 cup of cooked cauliflower gives you 55 mg of vitamin C. Cauliflower also contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation. And, just by virtue of having antioxidant and anti-inflammatory properties, cauliflower is naturally protective against cardiovascular and cerebrovascular diseases.