It’s a bit dreary today and even though “soup season” has perhaps passed, I knew that something warm and colorful would make me happy this afternoon. I’m still a bit chi-depleted from my illness abroad so given my acupuncturist’s advice, I’m trying to eat warming, nourishing foods and this soup definitely falls in that category! This soup is vegan and gluten-free and as always is open to your interpretation! The spices used are very cleansing and all the colorful healthy vegetables make this an anti-oxidant filled and fiberlicious meal. The chickpeas add some extra protein and the coconut milk and avocado oil provide healthy fats. Enjoy!
1 tablespoon avocado oil (coconut oil would be a good substitute)
4 cloves garlic – chopped
1 inch fresh ginger – chopped finely
2 teaspoons curry powder (mine was brought home from India! lucky me!)
1 teaspoon turmeric (also from India…turmeric is great for joint health since it’s an anti-inflammatory)
½ teaspoon garam masala
1/2 teaspoon cayenne pepper, more or less, to taste
a few strands of saffron, if handy
1 medium red onion – peeled, diced
4 medium carrots – peeled and diced
1 cup cauliflower florets – chopped
2 large Granny Smith apples – chopped thinly (optional to peel)
1 medium sweet potato – peeled and diced
2 heaping cups thinly shredded cabbage (I used half a small green cabbage)
1 quart fresh purified water
1 cup organic chick peas, drained
A small pinch of celtic sea salt and black pepper
1 14-oz. can coconut milk, stirred
1 spoonful of honey
Juice from 1/2 medium lime, or to taste
To begin, wash and chop lots of yummy organic veggies and apples:
Take the garlic, fresh ginger and spices and heat them with the oil to bring out their flavor.
Add the veggies and saute! You might need to add a little extra oil at this time, if need be.
Saute and stir occasionally for 10 minutes, then add the spring water, chickpeas, salt and pepper. Bring to a boil then reduce heat and cover for 20 minutes
At the end, add in the coconut milk, lime juice and honey. Stir well and then immersion-blend for a creamy puree.
Garnish and then enjoy!
NOTE: If you are making this soup with a slow cooker/crock pot, add everything in minus the coconut milk, lime and honey and cook together on high until veggies are tender, then add the last 3 ingredients and heat for 15 minutes.
This recipe makes a lot of soup! Enough to feed 6 people.
Happy healthy spring eating!