Spirulina Cream of Cauliflower Soup
VISUDDHA THROAT CHAKRA
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.