Cauliflower & Potato Soup

IMG_8079I recently had an opportunity to write and photograph my recipes for Edible Santa Fe Magazine. I have loved this publication for many years, and whenever I am traveling I seek it out in other states because of its focus on sustainable agriculture, local food systems and beautiful food!

I love food on a deep level, and I believe it is a key component in any healing process. If you have chronic health issues, healing them with food is a necessary step in the process.

I believe in the healing power of amazing food, and I have worked with food to heal myself and others for almost 20 years.  I live on an organic farm, and I have grown my own food with my farmer husband for the past 7 years. I know that it is not possible for everyone to have this kind of direct relationship to their food, and we need everyone to be living their path! There are ways to cultivate deep connection to what you are eating, even if you live in an apartment in a big city.

This recipe is quick and easy, filled with goodness and satisfies on many levels. Of course, I always recommend buying organic and local produce/food whenever possible. I know it costs more, but YOU and the Planet are worth every penny!

 

Ingredients: 

  • 1 large head of cauliflower, cut up into smallish pieces
  • 1 large yellow or sweet onion
  • 1 large potato cut up
  • 5-6 medium white/yellow/orange carrots cut into rounds
  • 2-3 cloves garlic diced
  • 1-2 Tbsps of coconut oil
  • Salt to taste
  • Stock of your choosing- around 4-7 cups (you can also use water)
  • 1 can FULL Fat coconut milk- I love the Native Forest “Simple” brand because there’s no additives and no BPA lining
  • 1 Tbsp powdered turmeric
  • Add-on: kimchi or a pickled something

 

Directions: 

Heat the coconut oil in a large, heavy-bottomed pot and add the onion. Let the onion cook for a few minutes and add in the garlic, stirring well so everything becomes glassy. After a few minutes, add in the carrots and cauliflower, allowing these two to come together for awhile in the pot, approximately 5 minutes. Add more oil if anything is sticking. Add a tsp of sea salt and stir into the mixture. Stir in the potato and pour the stock or water in, covering the veggies completely. This is a great time to add in the turmeric and then simmer until everything is soft. Once the potato and cauliflower is soft, add in the coconut milk and blend with a hand blender or in batches in a table top blender. Salt to taste and serve with a Tbsp of kimchi or pickled(live) veggie on top.

Enjoy, and eliminate the potato if you have issues with nightshades, subbing in a little extra cauliflower or a zucchini.


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