Cauliflower by itself is often considered bland, but the addition of curry, garlic, and ginger makes this dish a tasty part of any anti-inflammatory diet. This soup is perfect on its own or can be served with brown rice and steamed greens for a complete and satisfying meal.
1 head cauliflower
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and cut into thin slices
1 tablespoon coconut oil
2 carrots, sliced into thin rounds
1 tablespoon curry powder
2 cups low-sodium organic vegetable stock
1 ½ cups chopped tomatoes with their juices
1 ½ cups cooked chickpeas
2 tablespoons raisins (optional)
Freshly ground black pepper
Chopped fresh basil
✽ Wash the cauliflower and remove the outer leaves and inner stems. Cut the florets into bite-size pieces and set aside. In a Dutch oven over medium-high heat, sauté the onions, garlic, and ginger in the coconut oil until lightly browned. Add the carrots and cook for an additional 2 minutes. Add the curry powder, vegetable stock, tomatoes, and chickpeas. Bring the soup to a boil, then reduce the heat to medium-low and bring the soup to a simmer before folding in the cauliflower and raisins. Cover and cook until the cauliflower is soft, about 7 minutes. Season with freshly ground black pepper to taste. Garnish with chopped basil and serve.
Recipe by Elise Museles of Kale and Chocolate. First appeared in Gutbliss (Penguin 2013).