Photo Credit: Petrina Tinslay

Golden Healing Power Soup

This soup is a blend of healing ingredients, including turmeric, coconut milk and garlic.

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Golden Healing Power Soup

Golden Healing Power Soup

This soup is a blend of healing ingredients, including turmeric, coconut milk and garlic.
Course: Dinner
Keyword: turmeric, turmeric soup
Servings: 6
Calories: 413kcal
Author: Andrea Hannemann

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 white onion, chopped
  • 2 cloves garlic, chopped
  • 1 small head cauliflower, chopped into bite-sized florets
  • Pinch cayenne pepper (optional)
  • 1 tablespoon ground turmeric
  • 4 cups unsweetened coconut milk
  • 1 teaspoon sea salt, plus more to taste
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 1/2 cup fresh basil leaves, finely chopped
  • Curried Chickpea Croutons
  • Roasted cauliflower for garnishing (optional)
  • Coconut milk for garnishing (optional)

Curried Chickpea Croutons:

  • 1 (15-oz) can chickpeas
  • 2 tablespoons red curry paste or 1 tablespoon curry powder
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon gluten-free tamari sauce
  • Pinch sea salt

Instructions

  • Heat olive oil in a large soup pot over medium heat. When oil is shimmering, add onion, garlic, cauliflower, cayenne, if using, and turmeric. Cook 10 minutes, or until fragrant.
  • Add half of the coconut milk and 1 tsp of salt, bring to a simmer, and simmer until cauliflower softens, about 10 minutes.
  • Transfer soup to a blender and blend to a creamy consistency. (I blend in my Vitamix on high speed for 1 minute.)
  • Return to the soup pot over medium heat and gradually add more coconut milk until you reach your desired consistency. Simmer 3 to 5 more minutes.
  • Add lemon juice and additional salt and black pepper to taste and serve garnished with the basil, chickpea croutons, roasted cauliflower and a swirl of coconut milk, if using.

Curried Chickpea Croutons:

  • Preheat oven to 400º. Line a baking sheet with parchment paper. Drain and rinse chickpeas and pat dry with paper towels. In a medium bowl, combine chickpeas, curry paste or curry powder, olive oil, tamari and salt. Toss to coat. Spread in an even layer on prepared baking sheet and roast 30 minutes, stirring every 10 minutes, until the chickpeas look toasted.

Notes

plants over processed Excerpted from Plant Over Processed: 75 Simple & Delicious Plant-Based Recipes © 2020 by Andrea Hannemann. Published by Dey Street.

Nutrition

Calories: 413kcal | Carbohydrates: 10g | Protein: 5g | Fat: 42g | Sodium: 426mg | Fiber: 1g | Sugar: 1g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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