On a cold winter day, the most satisfying meal is often a large bowl of soup that warms the body, heart and soul. Besides its warming factor, this curry cauliflower soup has nutritional perks that will keep you healthy all year long. Cauliflower is known to prevent cancer. How? Because it detoxes, provides antioxidants and reduces inflammation. Cauliflower and curry paired together make the perfect disease-fighting combo. Curry helps control blood sugar, prevent cancer, lower cholesterol, and remove toxic heavy metals.
Now that we know why we should eat this delicious soup, let’s get on to the recipe.
> 3 cups unsweetened almond milk
> 3 teaspoons curry powder
> 1 cup yellow onion, chopped
> 3 cloves garlic, chopped
> 5 cups cauliflower florets
> salt and pepper, to taste
Heat 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic, and cook until soft, about 10 minutes.
Add cauliflower, curry powder and almond milk, cover and simmer until cauliflower is tender, about 30 minutes. Taste and adjust seasoning with more curry powder, if desired, and season with salt and pepper.
Puree half of batch in a blender until smooth. Add second half and puree. Transfer to bowls and serve.
Makes 5 cup-sized servings.
Adapted from Whole Foods Market.
Green beans, carrots and spinach — what makes a filling meal packed with flavor? Yearning for Indian food, I cooked up a curry from those fresh veggies. Since I’m a weakling when it comes to spice, curry is great for clearing my sinuses for when I’m sick, but also is great for its warmth in both flavor and temperature.
> 1 teaspoon cumin
> 1 teaspoon curry powder
> ground pepper, to taste
> garlic salt. to taste
> 1/4 cup baby carrots, cut in bite-size pieces
> 2 cups green beans, cut in half
> 3 generous handfuls of spinach
> 1 cup canned chickpeas
> 6 tablespoons water
> 1 tablespoon olive oil
Stir cumin, curry powder, ground pepper and garlic salt together in a small bowl. Set aside.
Heat olive oil in a large skillet over medium heat. Cook baby carrots, green beans and spinach for 3 minutes, or until spinach begins to wilt. Add spice mixture and water. Cook for 5 minutes, or until vegetables are cooked well through. Stir in chickpeas and cook 2 minutes.
Serve as main dish alone or with a grain — couscous, brown rice or quinoa.
Makes 4 servings.
To celebrate the start of spring, I had a potluck dinner with friends, each bringing a yummy dish to share. As the hostess, I decided to make the entree. Others brought roasted broccoli, a spinach salad, bacon-wrapped dates, chocolate-covered matzoh and cookie brownies. To add some protein and flavor, I made a vegetable curry with chickpeas. Since curries can take a lot of time and patience to make, the crock-pot was my best friend, since I threw all the ingredients in and let it cook.
Alternate vegetables may be substituted. To change the consistency of the curry, add more vegetable broth to make it more soupy and less for a thicker sauce. The curry can be enjoyed on top of brown rice, combined with sweet potatoes or solo.
> 1 head cauliflower, divided into bite-size pieces
> 1 15-ounce can chickpeas, rinsed and drained
> 1 cup baby carrots
> 1/2 cup chopped onion
> 1 14-ounce can vegetable broth
> 3 teaspoons curry powder
> 1 14-ounce can light coconut milk
> cooked brown rice
In a crock-pot, combine cauliflower, chickpeas, carrots and onion. Stir in broth and curry powder.
Cover and cook on low-heat setting for 6 hours, or on high-heat setting for 3 hours.
Stir in coconut milk after letting it sit for 5 hours. Spoon rice into bowls, and serve curry on top.
Makes 6 servings.
Adapted from Fitness Magazine.