For many reasons cauliflower is considered one of the healthiest foods on earth. As a cruciferous veggie it is an excellent source of antioxidants and can effectively slow the growth of cancer cells in the body. It also contains significant amounts of Vitamins C and K.
High fiber and protein content in the corn balances the pace of digestion and slows an uptake of sugar into the bloodstream preventing the spikes and drops in blood sugar. The soup is spiced with turmeric which pairs well with cauliflower and is a natural anti-inflammatory and pain reliever.
Ingredients:
- 1 medium organic cauliflower
- 1 medium organic carrot cut into matchsticks
- 1 15 oz. can aduki beans
- 1 onion chopped
- 3 cloves garlic, minced
- 1 cup organic corn kernels
- 1/3 cup spinach or collard greens
- 1 tbsp coriander seeds, lightly toasted
- 1 tbsp cumin seeds (preferably black)
- 1 tsp turmeric
- 1/2 tsp curry powder
- pinch of cayenne powder
- 1 tbsp olive oil or clarified butter
- cilantro, chopped (optional)
- 6 cups vegetable stock
- salt, pepper
In a medium pot combine roughly chopped cauliflower, onion, garlic, olive oil, salt, pepper and cayenne powder with vegetable stock. Bring to a boil and simmer for about 10 minutes. Add carrots, corn, aduki beans, coriander and cumin seeds. Cook for additional 10-15 minutes until all veggies are soft but not overcooked. Add roughly chopped collard greens, turmeric and curry powder. Simmer for another 1 minute. If you you like your soup thicker, puree 1-2 cups in a blender and return to the soup. Top with chopped cilantro.
Note: Regardless of their fantastic attributes, cauliflowers may not be liked by everyone because it smells unpleasant when cooked. Knowing that the sulphur compounds responsible for that “aroma”, are actually good for us, may ease the olfactory discomfort. It's impossible to completely eliminate the smell, but we can minimize it by adding a bay leaf or celery leaves to the soup before it starts simmering.
