Everyone seems to be getting sick and I’m tempted to travel via bubble. My next best option is eating healthy things like this soup. I know it’s never a good time to get sick but with our wedding next month I am extra determined.
This soup is loaded with turmeric, ginger and roasted veggies plus coconut milk for some creaminess. And the adaptogen ashwagandha. For those who aren’t being bombarded with adaptogen ads and posts they are basically different substances that are supposed to help the body combat stress. I mean I’ll take whatever I can get. The particular adaptogen in this soup is ashwagandha which is a big deal in Ayurvedic medicine… the bottom line is this soup is delicious and you should feel pretty solid afterwards. Also, can someone send me non-cauliflower recipes? I might overdose soon.
- 1 large head cauliflower
- 1 bulb celeriac, peeled and cubed
- Olive oil
- 1 tablespoon ghee or olive oil
- 1 large shallot, minced
- 2” fresh ginger, peeled and minced
- 2” fresh turmeric, peeled and minced
- 1 can full-fat coconut milk
- 5 cups vegetable stock
- 1 teaspoon ashwangandha liquid
- Juice of one lemon
- Optional for garnish: sliced radish, watercress, sunflower seeds and nigella seeds
- Preheat oven to 400 degrees F.
- Toss celeriac and cauliflower on baking sheets with a few tablespoons olive oil, salt and pep. Roast for 20-30 minutes until tender and browning.
- Heat ghee in large pot over medium heat. Add shallots, ginger, pinch of salt/pep and sauté for five minutes. Add the roasted cauliflower, celeriac, coconut milk and veggie broth and simmer 10 minutes. Stir in ashwagandha and lemon juice.
- Move soup to blender and puree. Taste for seasoning. Serve, garnished with radish, watercress and seeds.
Inspired by WuHaus