It is no secret that I love super foods; by adding ginger, turmeric, cardamom, garlic and coconut oil to a soup makes it a laudable candidate to hold the title  “Souper” soup!  Although many of the ingredients used in this soup are medicinal in nature, this soup does taste super delicious too!

With all of the latest news about how good turmeric is for our health, let me take a minute to remind you this spice from India has been used for thousand of years.  The curcuminoids are what makes this herb have super powers, specifically curcumin!  Curcumin has powerful anti-inflammatory properties and is a very strong antioxidant.

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Also, in this recipe I like to use Cardamom which is related to ginger and can be helpful in the same way for combatting nausea and aiding in digestion.  I read this native spice is found in the forests of India and is used in Ayurvedic medicine as treatment for mouth ulcers, digestive problems and even depression!

I love that cardamom has the word “mom” in it because this is one oil all moms {or anyone} should have in their cabinet.  In my research, I found that cardamom is an anti-spasmodic that can help get rid of hiccups and helps to relieve cold and flu symptoms.  I can’t wait to get the hiccups to see if it works!! *Since this post was first written I have had hiccups and I was so amazed it worked and the handful of times my daughter got them after a tiny drop in water and viola they were gone!!

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I should mention it is helpful to use black pepper in this recipe as it has a component to help absorb curcumin.   Curcumin is the main active ingredient in turmeric that gives it it’s rock star status of powerful anti-inflammatory effects.

Curcumin is also fat soluble, so it is certainly helpful to eat it with some good fats like coconut oil or avocados.  We often use curcumin in tablet form with concentrated potency to help patients reduce pain and we have had great success!   Food science never ceases to amaze me!

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“Souper” Thai Cauliflower {dairy, refined sugar & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 15

Ingredients
  • 3 cups filtered water
  • 1 large head cauliflower
  • 4 stalks celery
  • 1 chopped white onion
  • 1 bag frozen butternut squash {16-20 oz.}
  • 1 15 oz can coconut milk
  • 5 gloves garlic
  • 4-5 tsp pink Himalayan sea salt
  • 3 tbsp coconut oil
  • 1 tsp cumin
  • 1 tsp curry
  • ½ tsp turmeric powder
  • ½ tsp ground pepper
  • 1 tbsp chopped turmeric root *optional
  • 1 tsp chopped ginger root
  • 2 drops cardamom oil essential oil *optional
  • dash cayenne or red pepper *optional

Instructions
  1. In a large pot, boil water with chopped cauliflower, celery, garlic, onion, ginger & turmeric roots, squash and salt.
  2. After few minutes and the vegetables soften “a little” turn heat down to low and let simmer.
  3. Add turmeric powder, curry, cumin, coconut oil and milk. Lastly, add any essential oils.
  4. Reserve 1½ cups of the vegetables and puree the rest of the soup. Combine both and serve.

Notes
If you can’t find a large cauliflower you can use 2 small. I also have found butternut squash chunks in the freezer section in 10 oz. & 16 oz. bags. I found 16-20 oz. works depending on how thick your like the base of this soup. I love using Terra sticks or chips for a little crunch as a garnish and it looks pretty too! To make this Free Diet Compliant phase 1 please omit the pepper. Use organic when you can.

With a Spoonful of Super Soup,

Dawn-Signature