Coconut Cauliflower Soup
Check out this Dr. Katie Detox-approved soup from the kitchen of @wellrefinedhealth.
Cauliflower is a fantastic cruciferous vegetable known to be rich in isothiocyanates which inhibit the activation of carcinogens, lessening one's risk of developing cancer. (In fact, all cruciferous vegetables herald the same effect - so try incorporating kale, broccoli, bok choy, arugula, radishes, cabbage, brussesls sprouts, turnips, and rutabaga too!) Anchored by the fat in coconut milk, you'll feel satiated long into the afternoon.
Thanks to Coach Courtney for being an awesome member of our Dr. Katie Detox team as our Director of Coaching!
Ingredients
2 packages cauliflower florets
2 parsnips. chopped
3 tablespoons avocado oil, divided
Big sprinkle of salt and pepper
2-inch knob of ginger. grated
2 teaspoons cumin
2 teaspoons ground turmeric
1 teaspoon ground coriander
½ teaspoon ground mustard
½ teaspoon ground cardamom
¼ teaspoon cinnamon
¼ teaspoon black pepper
3 cups bone broth
1 (13.5 ounce) can full-fat unsweetened coconut milk
Serve each portion with:
1 tablespoon hemp seeds
Handful of arugula
4 small seed crackers
Directions
Preheat oven to 425 degrees. On two baking sheets lined with parchment or silpat mats, toss the cauliflower and parsnips with 2 tablespoons oil, salt and pepper. Roast in the oven approximately 25 minutes, tossing halfway through.
Meanwhile, in a large soup pot or Le Creuset, saute ginger in remaining 1 tablespoon oil over medium heat for a minute or two. Add dried spices and continue sautéing for another minute or two. Add broth to the pot, bring to a boil and let them simmer.
When veggies are done roasting, add to the broth and simmer for a few minutes.
Turn off the heat and add the coconut milk to the soup mixture.
Use an immersion blender to blend until smooth and creamy. Top soup with hemp seeds and a handful of arugula when serving along with seed crackers.