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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Curried Cauliflower Soup

Gluten-Free, Vegan, Serves 4

  • 1 large head of cauliflower chopped
  • 4 Tbsp coconut oil divided
  • 1 white onion
  • 3 Tbsp Thai red curry paste
  • 1/2 tsp lemon zest
  • 1 1/2 cup vegetable broth
  • 1/2 cup white wine
  • 14 oz full-fat coconut milk
  • 1/2 tsp coconut sugar
  • 2 tsp rice vinegar
  • 1/4 cup green onions chopped
  • 1 Tbsp chopped basil
  • Salt and pepper to taste
  • jalapeno thinly sliced

Directions:

Preheat the oven to 400 degrees F. Toss the cauliflower in oil just enough to lightly coat. Spread the cauliflower out onto a sheet and roast until golden brown, about 25-30 minutes. In a large soup pot, heat 1 Tbsp of coconut oil. Add in the onions and salt. Cooking until the onion is translucent, about 3 minutes. Stir in the curry paste and lemon zest. Raise the temperature to medium-high heat, add the wine and continue to cook stirring often until the wine has evaporated.

Add in the roasted cauliflower, broth, milk, and sugar. Bring the mixture to a gentle simmer, cooking for 5-10 minutes stirring often. Remove from the heat. Let the soup cool for a few minutes prior to using an immersion blender and blending smooth. Stir in 1 tsp vinegar and seasoning. Taste and add in more vinegar if needed. Top with roasted cauliflower and jalapeno.

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