Cauliflower and Ginger Soup
Winter is here and I cook a lot of soups. I love the warmth and satisfying flavors. They leave me feeling comforted and toasty.
You may know I am a big fan of Anything, Medical Medium, therefore I’m going to share with you his take on my favorite foods used:
“Cauliflower is a nutrient rich vegetable that is excellent for supporting a strong immune system and optimum health. Cauliflower is incredibly high in vitamin C, K, and B-complex and minerals such as boron, calcium, molybdenum, and tryptophan. It is also a good source of high quality protein that is easily assimilated into the body. Cauliflower contains powerful anti-cancer compounds such as indole-3-carbinol and sulforaphane which are particularly beneficial for helping to prevent breast, cervical, ovarian, colon, stomach, and prostate cancers. ” You can find out more about cauliflower here.
“Ginger is one of the world’s oldest and most popular medicinal spices. It is known to greatly aid in digestion and assimilation and is widely regarded to help prevent colds, flu, motion sickness, and vertigo. Ginger can also help to alleviate menstrual cramps, nausea, heart burn, migraines, sore throats, exhaustion, fatigue, and constipation and it is great in providing relief from the stomach flu and food poisoning. ” You can find out more about ginger here.
As far as eating for a chakra diet: cauliflower helps the heart chakra. It is part of the cruciferous vegetables that consist of broccoli and brussels sprouts.
- Heart Chakra
- Third Eye Chakra
- Root Chakra
As you can see, even little ones like high vibe eating. (Look at that cute spoon!)
I put coconut milk as an option. If you don’t like the taste of zingy ginger, use the coconut milk. It gives it a smooth, creamy and sweet taste.
- 1 TBS Coconut Oil
- 1 head Cauliflower – chopped
- 2 Shallot – chopped small
- 1 Tbsp Ginger – grated or minced
- 2 Garlic cloves – chopped or minced
- 3 cups water
- 1 tsp Cumin
- 1 tsp Paprika or Smoked Paprika
- ½ t Nutmeg
- ½ t Turmeric
- 1/4 t Cayenne
- 1 can of coconut milk (optional)
Turn stove pot to medium heat and add coconut oil. When hot, add in garlic, shallots cook until shallots are soften 5-7 minutes. Add in garlic for one 1 more minute. Add cauliflower and all spices. Stir that for a minute or two. Add in water and bring to boil. You want to cover the cauliflower but not too much. Its kind of an eye ball game. Bring the water just to the top of the cauliflower. Simmer for about 15 minutes until cauliflower is soft. Transfer to a blender (I used Vitamix) or you can use a hand blender. Return to the pot and add coconut milk if choose. Warm it through for 15 more minutes.