In my last post, I discussed the power of food in healing. This post is centered around the healing power of spices, which have long been considered medical powerhouses in their own right. This soup utilizes several Indian spices, including the powerful Turmeric. Turmeric has been widely known for its anti-inflammatory properties — I have even taken its active ingredient, Curcumin, in capsule form to help deal with the muscle spasms and neck stiffness associated with Lyme. Similarly, Turmeric is also a good choice for those suffering from other inflammatory conditions and diseases such as Rheumatoid Arthritis. It is also believed to have anti-cancer and detoxifying effects.
Combine the power of turmeric with the antioxidant-heavy cumin and the cardiovascular (and other) benefits of cayenne, and you have one spicy, healing soup. I also happen to believe that the warming, comforting act of eating a bowl of spicy soup is healing in itself. One cannot eat a hot bowl of soup hurriedly. The necessary slowing down to sip and savor is food meditation at its core.
I got the idea for this soup from this recipe on Food 52, which is equally delicious, albeit much more subtly flavored (i.e. no spice mix — just cauliflower, olive oil, onions, water and salt). When Gennaro’s cousin made the original version for a family Christmas Eve dinner, I lapped up several helpings (hey, benefits of being vegan – we can do stuff like that) and begged for the recipe. Over time, that soup evolved into this one as I worked on creating ways to incorporate more healing spices into my diet. This soup is spicy, indeed, so be sure to adjust to taste if you’re spice-adverse. In our house, we’re spice lovers, so I actually add several dashes of cayenne to the finished product for a spicy finish.
Indian-Spiced Cauliflower Soup:
Adapted from Food 52
Yield: 4-6 Servings
Note: you will need an immersion blender for this dish. If you do not have an immersion blender, you may try to blend small batches in a regular blender, but be very careful not to blend too much at a time using this method and try to let the soup cool first.
3 tablespoons olive oil
1 medium yellow onion, sliced
1 tsp minced fresh ginger
1 garlic clove, sliced
1 teaspoon sea salt
1 medium head cauliflower, chopped
5 cups water, divided
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon garam masala
1 dash cayenne pepper, or to taste
1. Add olive oil and onions to a large soup pot/Dutch Oven and saute over medium heat, stirring occasionally. Saute for about 10 minutes, or until browned and very soft. In the last couple minutes of cooking, add the garlic and ginger and saute with the onions.
2. Once onions have softened, add spice mixture and sea salt. Stir to coat. Add cauliflower and 1 cup water and mix well. Cover. Reduce heat to medium-low and stew cauliflower and onions for about 20 minutes, stirring occasionally, until cauliflower is beginning to fall apart.
3. Add remaining 4 cups water. Stir. Increase to medium heat and heat until water just begins to simmer. Reduce heat and puree soup in an immersion blender until smooth. Heat on low for another five minutes, or until soup reaches desired consistency (it will thicken the longer it cooks. If the soup becomes too thick, you may add another 1/2 cup of water).
4. Serve soup as is, or with a drizzle of olive oil and cracked black pepper or sprinkle of cayenne pepper on top.