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This Warm and Spicy Cauliflower Soup with Leeks looks like sunshine in a bowl! It’s exactly what’s needed to help endure these frigid temperatures. There are so many benefits to making soup on a regular basis: it’s an easy way to consume multiple servings of vegetables along with vitamins and minerals, they’re hydrating, full of fiber and can be made in large batches that you can freeze for 1-2 months at a time and then simply reheat when ready to consume. Cauliflower is the all-star ingredient in this recipe and is a rich source of vitamins K and C and a very good source of fiber, potassium, phosphorous and B vitamins. Enjoy a spicy kick in this soup with cayenne pepper and red pepper flakes. If 1/2 teaspoon of cayenne is too much for you, simply omit the spice or experiment with a smaller amount. I love using cayenne in soups and sauces not only for its spicy taste but also for its various health benefits. Cayenne is known as a digestive aid, as it stimulates the digestive tract and helps the body metabolize food and eliminate toxins. Notably, several studies have indicated that cayenne may be an effective way of increasing our body’s basal metabolic rate and the burning of fat for energy. If you catch a cold this season and find yourself using way too much Kleenex, cayenne can help since it has a stimulating effect on the mucus membranes of the nose and sinuses causing secretions to become thinner and more liquid. Say goodbye to colds and flu and enjoy a big bowl of this warming soup this winter season!
Warm and Spicy Cauliflower Soup with Leeks
This plant-based soup is jam-packed with nutrition and has a spicy kick that will get you hooked!
- 1 tbsp grapeseed oil or extra virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, peeled and minced
- 1 tbsp tamari
- 1/4 cup raw tahini
- 1 large head of cauliflower, chopped into florets
- 1 leek, chopped
- 2 stalks celery, chopped
- 4 cups low-sodium vegetable broth
- 3 - 4 cups water (you want enough liquid to cover all the vegetables)
- 1/2 tsp cayenne pepper
- 1 tsp pink himalayan salt
- 1/4 tsp black pepper
- 4 tbsp nutritional yeast
- 2 tsp white wine vinegar
- Optional: garnish soup with red pepper flakes and a dash of extra virgin olive oil
- In a large stockpot, heat grapeseed oil over medium heat. When the oil starts to shimmer, sauté the onions and garlic until translucent, approximately 5 minutes.
- In a small bowl, whisk together tamari, tahini and 2 tbsp water until smooth. Add the mixture to the pot as well as the cauliflower, leeks, celery, broth, water, cayenne, salt and pepper. Stir until combined.
- Bring the soup to a boil over medium-high heat. Reduce heat to medium-low and cover. Simmer for 25 minutes.
- Using a ladle, add the soup to a high-speed blender or blend using an immersion blender. Add nutritional yeast and white wine vinegar. Blend the soup until completely smooth.
- Serve the soup right away with red pepper flakes and a dash of extra virgin olive oil. Enjoy!
- The soup can be refrigerated for up to a week or kept frozen for 1-2 months.