Savoury Cauliflower Cream Soup

Dr. Michelle Cali, ND

Fall is in full force in Ontario, Canada and it is an important yet trying transition for the body. According to Traditional Chinese Medicine (TCM) it is vital to prepare your body for the chilly and dampening changes we will experience before we settle into winter. TCM advocates that the lungs are the first line of defense to external invaders. Therefore, support of the lungs is especially important to prevent colds and flus and help keep the immune system prepared for the influx of bugs that tend to circulate this time of year.

Eating foods that are seasonal to your area are a good way to ensure you are eating for the season and feeding your body the nutrients you need to remain healthy for the season.

Here, I present a savoury soup that contains some delicious and beneficial elements for fall. Cauliflower, onion and garlic can help stimulate the lungs. The healthy fats in coconut milk can help battle the dry cold. Curry spices, beans and lentils are warming and wonderfully supportive of the changing season. And finally, soups are not only physically warming but they seem to warm the soul in these dark, cool days.

So, try something outside the box and delight in this hearty, creamy soup!

Savoury Cauliflower Cream Soup – A green and vegan twist on a classic fall soup

Ingredients:

• 1 medium sized cauliflower
• ½ cup mung beans
• 1 medium sized onion chopped
• 5 cups baby spinach
• ½ cup cilantro (optional)
• 2 cloves garlic
• 2 tsp organic vegetable bouillon (or appropriately to amount of water you use)
• 1 can coconut milk
• 1 tsp curry powder
• salt to taste (you may not need to add any if bouillon is salted)
• Optional lemon olive oil for drizzling

Serves 8-10 or perfect for lunches through the week!

Directions:

1. Chop cauliflower into large pieces and place in a large pot
2. Add onion and mung beans to pot
3. Add water so veggies are completely immersed and add the bouillon
4. Bring to a boil and then simmer for 20 minutes or until cauliflower is quite soft
5. Turn off element and then add spinach, cilantro and garlic. Let sit for at least 5 minutes. (You can let cool if you prefer to blend warm rather than hot).
6. Place contents of pot in blender (will have to do 2+ batches) and add coconut milk and curry powder
7. Pour back in pot and reheat if needed. Add salt to taste.
8. Pour bowls and drizzle 1 tsp of lemon olive oil atop of each bowl
9. Enjoy!