Golden Turmeric Cau­li­flower Soup


Yoga Journal - - TEACHER’S TABLE -


6 heap­ing cups cau­li­flower flo­rets 3 gar­lic cloves, minced (or ¾ tsp asafetida for pitta) 2 tbsp plus 1 tsp grape­seed, co­conut, or avo­cado oil, di­vided 1 tsp turmeric 1 tsp ground cumin ⅛ tsp crushed red pep­per flakes (omit for pitta) 1 medium yel­low onion or fen­nel bulb, chopped 3 cups veg­etable broth ¼ cup full-fat co­conut milk, shaken, to serve

Heat the oven to 450°. In a large bowl, toss cau­li­flower and gar­lic with 2 tbsp oil, un­til well coated. Add turmeric, cumin, and red pep­per flakes, and toss to coat evenly. Spread cau­li­flower on a bak­ing sheet in a sin­gle layer, and bake un­til browned and ten­der, 25–30 min­utes. Mean­while, in a large pot or Dutch oven, heat re­main­ing 1 tsp oil over medium heat. Add onion, and cook for 2–3 min­utes, un­til translu­cent. When cau­li­flower is done bak­ing, re­move from the oven. Re­serve 1 cup to top soup. Take re­main­ing cau­li­flower and add to a medium pot with onion, and pour in veg­etable broth. Bring to a boil, then cover and cook over low heat, 15 min­utes.

Blend soup to a smooth purée us­ing an im­mer­sion blender, or let it cool and purée in batches with a reg­u­lar blender.

Serve topped with re­served roasted cau­li­flower and a driz­zle of co­conut milk.

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