Spicy Cauliflower Soup
Amrita Ma Devi
Spicy Cauliflower Soup
A rich and grounding soup that warms the tummy and helps immunity during the change of season. Nuts are well tolerated in the cooler months as they tend to be quite heating. Almonds are high in calcium and have omega -6 so great for those with thyroid health illnesses and for good heart health. The heat comes from ginger, sage and pippali, which are all rejuvenate and less drying that chilli peppers and cayenne. Play around with the heat to get it right for you. Kapha’s have the tendency to take the most heat of all the doshas and Pitta the least amount of heat. This soup is easy to make for week day dinners.
INGREDIENTS
INGREDIENTS
- 1 tbsp coconut oil or ghee
- 1/2 leek sliced fine
- 1 cup blanched almonds
- 2 cup water
- 1 head of cauliflower with leaves and stalk removed then cut into florets
- 1-2 cup boiling water
- 1 tsp cumin powder
- 1 tsp smokey paprika
- 1 tsp pink salt
- 1/2 tsp fennel powder
- 2 bay leaves
- 1 tbsp fresh ginger grated
- 1/4 tsp pippali /long pepper ground
- 8 sage leaves
- 1 tsp ghee
INSTRUCTIONS
INSTRUCTIONS
1. Heat the oil in a large saucepan, add the leek and bayleaf and cook over a medium heat for about 5 minutes.
2. Then add the florets and cook for another 10 minutes along with all the salt and a splash of water.
3. Next, add the almonds to a blender with the water and all the spices. Make into a smooth paste, then pour onto the cauliflower and combine well and cook for 20 minutes with the lid on.
4. Add more water if needed to get the thickness of the soup just right for you. And when the cauliflower is tender and are cooked through turn off the flame.
5. Check the seasoning, I usually add a little more black pepper.
6. For a really smooth and creamy soup blend the soup in the food processor for 3 minutes on the s-blade.
7. In a frying pan melt the ghee add the leaves of sage and cook on a medium flame for 2 minutes.
8. Serve the soup immediately with a tablespoon of the crispy sage leaf and a drizzle of ghee.
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