”Souper” Thai Cauliflower {dairy, refined sugar & gluten free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
Latest
- 4 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 turmeric powder
- 1 tsp chopped ginger root
- 1/4 tsp ground cardamom
- 1 tsp curry*
- 1/4 tsp ground black pepper*
- optional dash cayenne* or red pepper*
- *omit for the FreeDiet™- phase 1
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.
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 essential 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!!
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!
- 4 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 turmeric powder
- 1 tsp chopped ginger root
- ¼ tsp ground cardamom
- 1 tsp curry*
- ¼ tsp ground black pepper*
- optional dash cayenne* or red pepper*
- *omit for the FreeDiet™- phase 1
- In a large pot, boil water with chopped cauliflower, celery, garlic, onion, ginger & turmeric roots, squash and salt.
- After few minutes and the vegetables soften "a little" turn heat down to low and let simmer.
- Add turmeric powder, curry, cumin, coconut oil and milk. Lastly, add any essential oils.
- Reserve 1½ cups of the vegetables and puree the rest of the soup. Combine both and serve.
With a Spoonful of Super Soup,
Related Posts
6 Comments on "”Souper” Thai Cauliflower {dairy, refined sugar & gluten free}"
Leave A Response
I am thrilled to receive this recipe. It looks wonderful. I’m not sure where to find those more exotic oils, though. I suppose Whole Foods.
Hi Sandra, Well I am thrilled too! I hope you get to make and eat some! There is link in the post that brings you to the company I purchase from. These essential oils are different than most as you can ingest the culinary ones. If you have any questions you can email me at dawn@nmcwelless.com
This was delicious Dawn!! I had been in the mood for a soup just like this and we had a very out of character dreary and rainy day here in Vegas so I decided it was the perfect day to make it!! I ended up adding extra salt for my bowl because I am addicted to sea salt. Also garlic powder and ginger. 🙂
I also brought some to my pregnant friend who has been sick and hasn’t had much appetite.
Hello Kristen, Thank you so much for sharing your experience with making this “Souper Soup”! Funny thing, after I saw your comment I decided to make this for dinner! So Thank you for helping me with my dinner dilemma! I bet the extra ginger was helpful with your pregnant friend too!
Dawn, I did see the “print” icon on this recipe! But I’m looking for a beef vegetable soup that doesn’t use carrots and potatoes (which I’m used to using). Do you have suggestions for other soup-friendly veggies? Thanks!
Hi Coleen, I am assuming you are on the FreeDiet phase 1…. so in place of carrots I like to use cut up butternut squash which you can find in the frozen section of Whole Foods already cut in chunks. I love using fresh zucchini or cauliflower rice {also in the frozen section} in place of potato. Oh and you could use chunks of cauliflower too.