Author: Lily Mazzarella
This hearty, golden soup features the warming spices ginger and turmeric, which bestow a plethora of benefits on our digestion, cellular transformation, and elimination.
Aromatically bitter turmeric root aids the liver and gallbladder in their detox endeavors, stimulates upper and lower digestive structures, and helps to regulate the bowels. Its cousin ginger stokes the digestive fire and inspires system-wide circulation (think, cold winter hands and feet!), and is at once calming and stimulating to the small and large intestines.
Spiked with protein and topped with fragrant, crunchy pumpkin seeds, this delicious soup is a meal unto itself!
1/2 large or 1 small head of cauliflower, chopped into florets
2 stalks of celery, chopped
2 carrots or 1 medium sweet potato, chopped
1 shallot or 1/2 medium onion, chopped
1 clove of garlic, minced (optional)
1/4 cup raw organic cashews, soaked in warm water for at least 1/2 hour (can be soaked overnight)
2-3 tbsp organic extra virgin olive oil or coconut oil
1 tbsp fresh ginger, minced or grated (or 1/2 tsp dried)
1 tbsp fresh turmeric, minced or grated (or 1 tsp dried)
6 c broth of choice
Himalayan or sea salt
Freshly ground black pepper
Grass-fed collagen or Pea Protein
1/2 c Pumpkin seeds (best choice: Go Raw! Sprouted Organic Pumpkin Seeds)
1-2 tsps Garam Masala
Chopped cilantro or green herb of choice
In a large stock pot pan, sauté onions, garlic and celery in olive or coconut oil over moderate heat, until they start to turn translucent.
Stir in cauliflower, ginger and turmeric, and sauté for 2 minutes.
Add broth and bring to a boil.
Reduce heat to a simmer, and add cashews. Cover, and cook until cauliflower is soft, 15-20 minutes.
In batches, blend soup until very smooth, at least 3 minutes per batch (or, if you’d like a few florets in your soup, blend 2 batches and leave the last chunky).
Stir together and season to taste with pepper and salt.
Add your protein source—collagen or pea protein—now, about 1 tbsp for each cup of soup.
To prepare the pumpkin seeds:
Preheat oven to 375.
Coat pumpkin seeds lightly with oil of choice and cover in Garam Masala and salt to taste.
Toast on a baking sheet in hot oven for 5-15 minutes until fragrant, taking care not to burn or smoke the seeds. Cooled seeds can be stored in a jar for future use!
Garnish with pumpkin seeds and cilantro, and enjoy!