Prep
Cook
Ready In
servings
Ingredients
- 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
Directions
- Chop garlic, radish and onion. Set aside
- Chop carrots, celery and cauliflower
- Pour oil into pot, sautee garlic, radish and onion for 3 minutes
- Add carrots, celery and cauliflower stirring for one minute
- Pour in liquids continually stirring
- Add all herbs and spices except nutmeg
- Bring to a boil, reduce to simmer and cover for 1 hour
- Hand blend your soup if desired to make it creamy*
- Add nutmeg
- Eat!
Footnotes
Cook's Note:
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 *Anything else? It also falls into the category of “disappearing 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!
Editor's Note: