"Remember, God, to love us in a way our souls can taste…"
- St .Teresa of Avila
Warming Turmeric Cauliflower Soup
A nourishing, sattvic and soul-satisfying soup for the colder months of the year. Balancing for all 3 doshas. Serves 4-6.
Ingredients:
1 head cauliflower, roughly chopped
1 medium yellow onion, diced
3-4 carrots, chopped
2 stalks celery, chopped
1-1 ½ tablespoons fresh minced ginger
4-5 cloves minced garlic
1 dried bay leaf
1 small bunch fresh thyme (or 1 tbsp dry) and 1 small bunch fresh sage (or 1 tbsp dry) - or optional to use 1 tsp dried cumin (to taste)
1 tablespoons dried ground turmeric
1/2 teaspoon black pepper
Juice from 1 large lemons
32 ounces vegetable stock
1 can (32 oz) unsweetened coconut milk
1/4 cup gluten-free flour
1/4 cup ghee or coconut oil
2 tablespoons extra virgin olive oil
Sea salt and pepper (to taste)
Freshly squeezed lemon juice (to taste)
Directions:
1. Cut cauliflower head into pieces, remove large stems, and toss with olive oil and salt. Roast on a sheet pan at 450 degrees F for 25 minutes or until brown.
2. On a separate sheet pan, roast carrots, celery, onion, and garlic with bay leaves, sage, and thyme at 450 degrees F.
3. While vegetables are roasting, sweat ginger (sauteed on low heat) in olive oil. Combine gluten-free flour to ghee (or coconut oil) to make a roux (thickening base). Slowly add in the stock on low heat while whisking vigorously to make veloute.
4. Blend roasted cauliflower, vegetables, and ginger in a blender with coconut milk until smooth.
5. Add lemon, pepper, and salt to taste. Simmer 30 minutes to an hour. Add extra water or milk during this process to maintain the desired thickness.
Enjoy!
About the Author
Briya (Rachel) Freeman is a facilitator specialized in meditation, ayurveda and modern
spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition.
Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa.
Briya is based in Ottawa, Canada and can be reached at briyafreeman@gmail.com