Quick post for my new soup recipe. Love this one because it includes my two favorite spices- cinnamon, which helps lower blood sugar levels, and turmeric, which decreases inflammation in the body thanks to curcumin, the active ingredient in turmeric. It’s also super yummy and perfect on a cold winter day…
Hope you stay warm with this Curried Cauliflower Soup with Kale!
- One medium head of cauliflower, cored—cut into 1-inch florets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, roughly chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon paprika
- 2 tablespoons coarsely grated fresh ginger
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1 bay leaf
- 2 medium potatoes, peeled and cut into 1/2-inch pieces
- 1 quart vegetable stock
- 1 cup unsweetened coconut milk
- 1 1/2 cup chopped kale
- Preheat the oven to 400°.
- In a medium baking dish, toss the cauliflower florets with 1 tablespoon of the olive oil. Season with salt and black pepper and roast for about 20 minutes, until tender and slightly browned.
- In a large pot, heat the remaining 1 tablespoons of olive oil, add the onion and cook over medium heat, cook for 5 minutes, then add the ginger, garlic, cumin, turmeric, cinnamon, allspice, and paprika and cook, stirring, for 1 minute.
- Add the wine and cook until evaporated, about 5 minutes.
- Add the cauliflower, potatoes, bay leaf and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes. Remove the bay leaf.
- Puree half of the soup with an immersion blender (blender will work too) until smooth and silky. If using a blender, return the pureed soup to the pot and add the coconut milk and kale. Season with salt and pepper and simmer over low heat until kale is wilted, for about 5 minutes.