Fall & Winter Recipes, Make Food & Eat
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Fresh Now * Coconut Cauliflower Carrot Soup

A late fall soup sure to fulfill your comfort food craving is my newly created coconut cauliflower carrot soup. Taking advantage of the late fall harvest on the east coast, this soup is chock full of immune-boosting nutrients and can be kept frozen until the early weeks of winter. Check out the fun purple varietal of cauliflower from our garden!

Cauliflower Grown in Our Garden by Kath

What You Need:

  • very large soup pot
  • 4tbsp olive oil
  • 6 cloves garlic
  • 1 ½tsp nutmeg
  • 1tbsp cayenne pepper
  • 2tsp cumin
  • 1 tsp sea salt
  • 2tsp curry powder
  • 3 bay leaves
  • 12 oz coconut milk
  • 2 heads of cauliflower
  • 1 radish, skin and leaves
  • 3 carrots, skin on
  • 3 celery stalks
  • 2 quarts of water
  • 3 quarts of organic vegetable broth
  • Three large white onions

Putting It Together:

  1. Chop garlic, radish and onion. Set aside
  2. Chop carrots, celery and cauliflower
  3. Pour oil into pot, sautee garlic, radish and onion for 3 minutes
  4. Add carrots, celery and cauliflower stirring for one minute
  5. Pour in liquids continually stirring
  6. Add all herbs and spices except nutmeg
  7. Bring to a boil, reduce to simmer and cover for 1 hour
  8. Hand blend your soup if desired to make it creamy*
  9. Add nutmeg
  10. Eat!

Why Eat This Soup?

Aside from tasting amazing, it’s packed with these awesome phyto-nutrients:

  • packed with vitamins C, E, beta-carotene and folate
  • contains cancer fighting DIM and sulphoraphane (reduces estrogenic influence on breast and prostate health)
  • herbs that help keep pathogenic influences from invading during cold and flu season

Cruciferous Edible Flower

*Anything else? It also falls into the category of “dissappearing vegetable soup” making it kid-friendly. By hand-blending the ingredients, kids will never know they’re devouring a health food. The nutty flavor of the nutmeg combined with the sweet and creamy coconut milk will likely suit your tot’s taste!


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This entry was posted in: Fall & Winter Recipes, Make Food & Eat

by

C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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