As we mentioned in our last blog post, our chiropractic patients and our Mississauga Chiro team went for a hike at Forks of the Credit. Following the hike, we enjoyed a healthy lunch prepared by our Nutritionist, Tuesday Laporte. The biggest hit was the soup that she prepared – so we thought we would share the recipe with you. It’s delicious, very nutritious and easy to make!
Curried Cauliflower Soup
Serves 4; Prep time = 30 minutes; Cook Time = 40 Minutes Minutes
Ingredients:
- 1 tbsp Coconut Oil (or other oil such as olive, grapeseed)
- 1 Yellow Onion (diced)
- 2 Cloves Garlic (minced)
- 1 tbsp Fresh Ginger (peeled and minced)
- 1-2 tbsp Curry Powder
- 1.5 tsp Ground Corriander
- 1 tsp Ground Cumin
- 6 Cups Vegetable Broth
- 1 Cup Uncooked Red Lentils (rinse and drain before adding to soup)
- 1 Medium Cauliflower (chopped into bite size pieces)
- 1 Medium Sweet Potato (peeled and diced into 1/2 inch cubes)
- 2 Large Handfuls Baby Spinach
- 3/4 tsp Sea Salt
- Fresh Ground Black Pepper, to taste
- Cilantro (chopped, for serving; optional)
Instructions:
- In a large pot, heat oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until translucent.
- Stir in ginger, 1 tbsp curry, corriander and cumin and sauté for about 2 minutes, until fragrant.
- Add the broth and red lentils. Stir to combine and bring to a low boil, then reduce heat to medium low and simmer for 5 minutes.
- Stir in cauliflower and sweet potato. Cover and simmer at medium low for about 20-25 minutes, until cauliflower and sweet potato are tender. Season with sea salt, pepper and add more curry powder, if desired. Stir in the spinach and cook until wilted.
- Ladle the soup into bowls and serve with cilantro, if desired.
This recipe is from Angela Liddon’s cookbook and it is gluten free, nut free, soy free, sugar free and grain free!