Winter is the best time for soup.
Especially soups with warm spices like turmeric, cumin and cinnamon that just make you feel full and satisfied.
This recipe, from Dr. Weil is exactly that type of meal.
I decided to make this soup on an especially cold night and serve it with crunchy cashews and crisped up naan bread, and it totally hit the spot.
And because of that, I thought this recipe would be perfect to close out the year as my last post of 2012, because it is so seasonal and wonderful for the holidays.
I’ve decided to “unplug” a little early this year, for two whole weeks of relaxation, reading, and rejuvenation. I always feel like this time of the year is the best time to unplug, because things generally slow down so it’s a lot easier to take a step away from the normal day-to-day.
I’ll be back in January with a ton of easy, healthy, delicious recipes. And my January newsletter will be focused on how to eat healthy in the New Year, so be sure to sign up now so you don’t miss my tips on starting the New Year off right!
In the meantime, I hope you enjoy this recipe as much as the husband and I did!
Note: This recipe is from Dr. Weil, but I’ve modified it slightly so I’ve included my modifications below. For the original, click here.
The Ingredients
- 2 tsp extra virgin olive oil
- 1 medium onion, diced
- 1 large head cauliflower, cut into 1-inch pieces
- 1 14-oz can light coconut milk
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp evaporated cane sugar
- 1/4 tsp ground cinnamon
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped toasted cashews
- Salt to taste
The Directions
Step 1: In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. Add the cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
Step 2: Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Step 3: Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Step 4: Ladle into bowls and garnish with the cashews and cilantro before serving.
I loved how easy this recipe was to make – it took only about 20-30 minutes, most of which was simmering time.
This recipe makes 10 cups of soup, and each cup has only 58.1 calories, 3g fat, 2.5g fiber, 0.1g sugar, and 2.3g protein. I ended up eating about 2-3 cups of soup – which filled me up for hours!
You really can’t go wrong with this recipe – it’s great as an appetizer, a side, or a light meal. It is also vegan and gluten free (an added bonus 🙂 ).
Happy holidays and happy new year everyone, and I will see all of you in 2013!
Nutritional Info Per Cup of Soup: 58.1 Calories, 3g Fat, 2.5g Fiber, 0.1g Sugar, 2.3g Protein
Ingredients
- 2 tsp extra virgin olive oil
- 1 medium onion, diced
- 1 large head cauliflower, cut into 1-inch pieces
- 1 14-oz can light coconut milk
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp evaporated cane sugar
- 1/4 tsp ground cinnamon
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped toasted cashews
- Salt to taste
- Naan for serving
Instructions
- In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. Add the cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
- Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
- Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
- Ladle into bowls and garnish with the cashews and cilantro before serving.
Notes
This recipe was created from Dr. Weil’s Cauliflower Soup. My minor modifications to the recipe include: no cashew milk, adding chopped cashews on top, serving with Naan bread. I credit Dr. Weil with the original recipe.
TAGS: appetizers, entrees, gluten-free, indian recipes, kid friendly recipes, quick meals, soups, vegan, vegetarian
Yum! this looks very relaxing and heart warming, especially on this cold winter nights.
Thanks Linda! I’m sure you will love this recipe! 🙂
love coconut and cashews .. nice comforting meal !
Thanks Uma! Coconut and cashews are two of my favorite ingredients as well 🙂
yum– you’re right, a great winter meal! i made soup last night and it was perfect to bring in for leftovers for work on this cold day in va
I LOVE eating soup leftovers the next day! The flavors just marinate even more over night, so the soup tastes even better. Let me know if you end up trying this recipe and how it turns out for you!
YUM!!! I love the idea to put nuts on top. It seems like it will be really filling too….
Thanks Chloe! And yes – definitely – this soup was super filling, it was perfect for dinner. I’m sure you’ll love this recipe!
This recipe looks delicious and I would love to make it for my finace’s family when they come to dinner next, but his sister is allergic to coconut milk (I think it’s one of the other ingredients and not coconut itself, although I can’t be certain). Do you think it’s possible to substitute the coconut milk for just regular milk or would I have to use something heavier like cream?
Hi Rebekah! I’d actually suggest substituting cashew cream instead of the coconut milk. To make the cashew cream: take 1/3 cup raw cashews, put them in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids. Then, when you’re making the soup, add in the cashew cream instead of the coconut milk. It should work perfectly. Hope that helps, let me know how it turns out!
Just wanted to let you know I made this a couple nights ago for my fiance’s family and it was a huge success! There were no leftovers! Thank you so much for the substitution! 🙂
Oh yayyy!! I’m so happy to hear that the cashew cream substitution worked out! Thanks for letting me know! 🙂
Oh my goodness. We made something similar to this last night for dinner. Thanks for sharing. We will have to try this recipe out!
Oh great! You’ll have to send me your version of this recipe – I’d love to try it too!
What fantastic layers of flavor in this soup! This truly looks like a wonderful way to warm up in the winter.
Thank you so much! It really is the perfect winter soup 🙂
I made this. It tasted good but the color was a little offputing. My husband almost didn’t try it. then he ate two bowls. It was spicy and sweet.
I could see how the color can be a little different if you’re not used to it (it should turn out the color of turmeric-ish). But I’m so glad you and your husband both tried it and liked it!! Thanks for letting me know! 🙂
I love cauliflower this time of the year, will give your recipe a try looks yummy.
Thanks Meera! Let me know how this recipe turns out for you!
I made the soup last night and it turned out fabulous. I skipped the cashew, my son is allergic to nuts and added a few drops of lime juice to balance the flavors. It tasted very nice. Thanks!
Oh that’s so great! Love the addition of lime to the soup – I’m sure it brightened up the flavors really well!
Great website- keep it up!
Thank you so much Ruth!
I love different types of soup – I’ll be adding this one to my soup menu!
Thanks!
Heading to the farmers market and looking forward to trying this yummy recipe! Just curious about the cashew milk from the Dr Weil version… I’ve never used cashew milk, does that make it thicker and/or creamier? Maybe too heavy? Debating whether to try with or without… Will definitely be adding a few toasted nuts on top! Thanks-
Hi Catherine! Personally, I like using the coconut milk instead of the cashew milk (and just adding the cashews on top). I think the cashew milk does make it heavier – a little too heavy for me. But it is a great substitute if you don’t like coconut milk or are allergic to it. Either way, I’d pick one instead of adding both (the Dr. Weil recipe has both added). Hope that helps! Let me know how you like it!
This recipe was easy, deicious and satisfying! Thanks for sharing 🙂
Hooray! So glad to hear it Megan! 🙂
This soup definitely looks like a yummy way to warm up this fall and winter!
Thanks Phoebe! Hope you love it when you try it!
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