Healthy Eating: Coconut Cauliflower Soup is packed with flavor and nutrition

We are within the midst of hearty soup climate. I make soup about twice per week from December to March. With a salad and slice of toast,  soup is the right winter meal for me. Sometimes I make “every thing however the kitchen sink” soup which implies that I take advantage of up leftovers from the fridge — veggies and a few sort of protein. Recently it was a turkey lentil soup, which had me combining two totally different meal choices and a partial jar of leftover tomato sauce. I make it up as I am going.  Other instances I get a yen for a selected taste profile and get hold of a recipe that meets my style buds.

One of my all-time favourite recipe companions is Chef Rebecca Katz. I found her work once I was coping with my most cancers analysis. Her cookbook The Cancer Fighting Kitchen was my go-to once I was in chemotherapy. She has many fantastic tips on serving to most cancers sufferers get up their style buds after they have been altered by chemotherapy. Just a few years in the past she got here out with Clean Soups:  Simple, Nourishing Recipes for Health and Vitality. It’s a unbelievable addition to my cookbook assortment — particularly as a result of I like making soups.

Today’s recipe comes from this guide, though I’ve tweaked it a bit (in my typical type). It’s extra time intensive than most of my earlier choices, however it’s so value it.  It additionally incorporates components that aren’t in everybody’s pantry as staples so you’ll in all probability have to buy to make this recipe. I’ve made this recipe utilizing roasted squash as an alternative of cauliflower and it was equally pleasant.  If you aren’t a fan of cauliflower please give this recipe an opportunity. Roasting the cauliflower provides this vegetable a completely totally different taste profile. You might want to make the Thai Coconut Broth first. Then you’ve it prepared to make use of within the soup.  You can freeze the leftover broth for an additional recipe.

In phrases of diet, this soup packs a punch. Cauliflower is excessive in vitamin C and supply of folate. It’s fats free and ldl cholesterol free and likewise is low in sodium content material. Coconut milk is excessive in saturated fats, however in a bowl of soup you aren’t consuming lots of the coconut milk. It has hint minerals and a small quantity of protein. Using coconut milk on this recipe provides taste and texture.

I take pleasure in serving this soup with a Southeast Asian-inspired cole slaw and a few pita or naan bread. It’s develop into a favourite in our family. Let me know what you suppose.

Coconut Cauliflower Soup
2 1/2 to three kilos cauliflower, lower into 1 1/2-inch florets
3 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/4 teaspoon freshly floor black pepper
1 medium onion, chopped
2 teaspoons minced garlic
2 carrots, peeled, chopped
2 celery stalks, chopped
2 teaspoons Thai Red Chili Paste (you may substitute one other chili paste as you want or omit if you don’t like spicy meals. I make it with out and my household provides spice once I serve it.)
2 teaspoons freshly floor ginger
1 tablespoon freshly squeezed lime juice
6 cups Thai Coconut Broth (see recipe beneath)
1 tablespoon finely chopped recent mint or cilantro (non-obligatory)

Position a rack in the course of the oven and preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Put the cauliflower, 2 tablespoons olive oil,  1/4 teaspoon salt, turmeric, and pepper in a big bowl and toss till the cauliflower is evenly coated. Transfer to the lined baking sheet and unfold in a fair layer. Bake for 20 to 25 minutes, till the cauliflower is golden and tender.

While the cauliflower is roasting, warmth 1 tablespoon of olive oil in a sauté pan over medium warmth, then add the onion and a pinch of salt and sauté till translucent, about 3 minutes. Add the, garlic,  carrots, celery and 1/4 teaspoon of salt and sauté till the greens start to show golden, about 10 minutes. Add 2 teaspoons of Thai Red Chili paste and stir till the paste has coated the greens. Pour in 1/2 a cup of the broth to deglaze the pot and cook dinner till the liquid is decreased by half.

Pour 1/3 of the broth right into a blender; add the ginger, and one-third of the greens, and mix till easy, including extra liquid as wanted. Transfer to a soup pot over low warmth and repeat the method two extra instances. Stir in any remaining broth, together with the remaining 1/4 teaspoon salt, and lime juice.  Taste, you could want one other spritz of lime juice or a pinch of salt.  Garnish with chopped cilantro or mint (non-obligatory).

Thai Coconut Broth
8 cups rooster or vegetable broth
2 (14.5-ounce) cans coconut milk
3 (1-inch) items recent ginger
2 shallots, peeled and halved
3 kaffir lime leaves, or 1 teaspoon lime zest
1 stalk lemongrass, lower in chunks and bruised
1/4 teaspoon sea salt, plus extra if wanted

In a 6-quart pot, mix the broth, coconut milk, ginger, shallots, lime leaves, lemongrass, and 1/4 teaspoon salt and convey to a low boil over medium warmth. Cook for about 20 minutes. Decrease the warmth to low and let the broth simmer for an additional half-hour. Remove the ginger, shallots, lime leaves, and lemongrass with a slotted spoon. Taste and add extra salt if desired.Let cool to room temperature earlier than refrigerating or freezing. Store within the fridge for as much as 5 days or within the freezer for as much as six months.

—  By Deborah Binder

Deborah Binder lives in Edmonds together with her household. She is “dancing with N.E.D.” (no proof of illness) after being recognized with ovarian most cancers in 2009. She is a foodie who likes to cook dinner from scratch and share her experiments together with her household and mates. She attended culinary college on the East Coast and freelances round city for native cooks. Her present curiosity in meals is studying to eat for well being and wellness, whereas on the similar time having fun with the pleasures of the desk. As Julia Child as soon as mentioned, “Everything sparsely together with butter.” Deborah may be contacted at[email protected].

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