Here’s a simple and delicious recipe for Living with the Seasons. It’s just how I like my warming soups – thick and creamy. Here’s a gently warming and rejuvenating soup to keep you cosy on those cool Autumnal evenings. With lots of digestive spices and a whole lot of lung-loving cauliflower, you’ll be lost in the aroma of roast-spice-vege.
As we move into the cooler seasons of the year we can look to nature to give us what we need to stay healthy and happy through Autumn and Winter, and one of those things is Cauliflower. It’s properties are nourishing and rejuvenating and it has an affinity for the lungs, supporting lung health. Just have a look at this floret, and you can see the way nature designed this one 🙂 The main aspect of Autumn that weakens our immunity is the gusty winds, they go straight to your lungs.
Cauliflower’s also a great source of vitamins B, C and K and a strong antioxidant. It’s perfect for relieving our bodies of the heat of Summer and the inflammation and over-stimulation that comes with that.
What we need from our food in Autumn is:
- ~ moisturising to the Lungs
- ~ enhancing to the immune system
- ~ warming up our circulation
- ~ cleansing and rejuvenating
To support the cleansing actions of this delicious soup we have a selection of carminative spices to relieve digestive sluggishness and help detox through the bowels. You’ll find Turmeric, Coriander, Cumin and Paprika in here.
First you’ll want to bake the cauliflower, get it nice and soft on the inside, crispy on the outside. I use Extra Virgin Olive Oil but you feel free to use the oil you like. Once you’ve roasted the cauliflower, cook it up in a pot with onions, garlic, spices, stock and coconut milk.
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Golden Roasted Cauliflower Soup
Equipment
- 1 Large oven tray
- 1 Large pot
Ingredients
- 1 Large Cauliflower head chopped into chunks for baking
- 3 Tbsp Extra Virgin Olive Oil for baking or oil of your choice
- 3 Tbsp Extra Virgin Olive Oil for cooking in pot or oil of your choice
- 4 cloves Garlic crushed
- 1 pc Onion finely chopped
- 1 Tbsp Turmeric powder
- 1 tsp Cumin (ground)
- 1/2 Tbsp Coriander Seeds (ground)
- 1 tsp Smoked Paprika powder
- 1 tsp Fennel seeds (ground)
- 2.5 cups Vegetable Stock Use 3cups is you prefer a more runny soup
- 250 mL Organic Coconut Milk
Instructions
- First coat the cauliflower chunks in oil and roast in the oven at 180c for 45-50 minutes
- Warm the oil in a pot over medium heat, then saute the onions, garlic and spices for 3-5 minutes until you smell the aroma of the spices
- Add the roasted cauliflower, stock and milk. Simmer for 15 minutes.
- Puree and serve with flaked almonds and Parsley.
I hope you love this recipe and it puts a smile on your face!
Enjoy!
Hey there! Welcome to my world of totally natural and powerful healing medicines. Medicines from nature. Medicine from Source. I’m a naturopath and herbalist with extensive clinical experience working with a range of health conditions including hormonal, metabolic, mental health, sleep and more.
I’ve brought together years of clinical and teaching experience, academic skill and curiosity to bring you this blog. I hope you enjoy it! If you do, leave a comment, I’d love to hear from you!
