"Eating soup is a way to hit the body's reset button. In honor of Breast Cancer Awareness Month, brew this flavorful soup featuring two ingredients that are particularly good for breast health: cauliflower and turmeric."
(serves 6)
2&1/2-3 lbs. cauliflower, cut into 1&/2" florets
2 T. EVOO, plus 1 T., divided
1/2 t. ground turmeric, divided
1&1/4 T. kosher* salt, plus a pinch, divided
1/4 t. freshly* ground pepper
1 sweet* onion, chopped
2 garlic cloves, minced
2 organic* carrots, peeled and chopped
2 celery stalks, chopped
1*-2 t. Thai red chile paste
1&1/2 cups low-sodium veg. broth, divided
2 t. grated fresh ginger
1 (13.5 oz.) can coconut milk
1 lime, zested and juiced
1 T. finely chopped cilantro
Preheat oven to 425. Combine the cauliflower, 2 T. oil, 1/4 t. turmeric, 1/2 t. salt and pepper in a large bowl; toss to coat. Transfer to a parchment-lined rimmed baking sheet; spread in an even layer. Bake 20-25 min. or until golden and tender. Meanwhile, heat 1 T. oil in a large saucepan over med. heat. Add onion, a pinch of salt and 1/4 t. turmeric; sauté 3 min. Add garlic, carrots, celery, and 1/2 t. salt; sauté 10 min. Stir in red chile paste. Pour in 1/2 cup veg. broth, scraping pan to loosen any browned bits; cook until liquid is reduced by half. Pour 1 cup veg. broth into a blender, add ginger, and 1/3 of the sautéed veggies, and cauliflower; blend until smooth, adding more broth as needed. Transfer to pan over low heat; repeat process two more times. Stir in the coconut milk, 1/2 t. salt and zest and juice of lime. Serve garnished with cilantro.
Go forth today with praise from your lips and a song in your heart!!
Love,
Machete Milletti
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