Spir­ulina Cream of Cau­li­flower Soup


Yoga Journal - - TEACHER’S TABLE -

SERVES 4 1 tbsp sesame, co­conut, or grape­seed oil ½ yel­low onion or fen­nel bulb 2 gar­lic cloves, minced (re­duce or omit for pitta) 1 large head cau­li­flower, chopped 1 quart veg­etable broth ¼ cup raw, un­salted cashews or ½ cup full-fat co­conut milk 1 tsp blue spir­ulina ½ tsp sea salt, plus more to taste 2 tbsp hemp seeds, to gar­nish

In a large pot or Dutch oven, heat oil over medium heat. Add onion and gar­lic, and sauté for 3 min­utes, un­til slightly brown. Add cau­li­flower, and sauté for an­other minute.

Add veg­etable broth, and in­crease heat to bring to a boil. Once boil­ing, re­duce heat and sim­mer, un­cov­ered, un­til cau­li­flower is ten­der, 20–30 min­utes.

Re­move soup from heat, and cool to a warm room tem­per­a­ture. Trans­fer soup to a blender with cashews, and blend on high un­til smooth and creamy, 1 minute. Lastly, add blue spir­ulina and blend briefly (ex­cess heat from blend­ing will di­min­ish its nu­tri­tional value). Stir in salt to taste. Serve topped with hemp seeds.

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