curried cauliflower soup with toasted pumpkin seeds

I am well aware of how lucky I am in the mother-in-law department.  Friends often remind me that it is apparently a rarity to have a mother-in-law with whom you enjoy spending time, talking on the phone, and hanging out.  It sounds like this kind of daughter-in-law and mother-in-law relationship is not common.  But if you knew Julie, you would understand.

She is a beauty on the outside, as you can see, but her most glowing beauty is on the inside.  She is kind, strong, generous, and so very wise. She has a great sense of humor and a totally contagious laugh.  I know I can go to her if I need some advice or just to have some fun over a glass of wine.

Did I mention she can cook too?

When Julie told me she wanted to share this curried cauliflower soup with toasted pumpkin seeds, I knew it would be good.

Cauliflower isn’t something people typically crave, or even like, but I trusted that she knew what she was talking about.  And she was right.  This recipe is out of this world delicious.  It is a vegetarian dish at it’s very best.

This warm, hearty soup will satisfy even the most ravenous carnivores.  Here’s to your health!  Enjoy!

Curried Cauliflower Soup with Toasted Pumpkin Seeds (via Dr. Andrew Weil)

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•  1/3 cup raw cashews
• 3/4 cup water
• 1 cup vegetable broth
• 2 teaspoons extra virgin olive oil
• 1 medium onion diced
• 1 large head of cauliflower, cut into 1-inch pieces
• 1  14oz can of light coconut milk
• 2 Tablespoons curry powder*
• 1 teaspoon ground turmeric*
• 1/4  teaspoon ground cinnamon*
•  1 teaspoon ground cumin*
• 1 teaspoon evaporated cane sugar
• 1/4-1/2 teaspoon red pepper flakes
• cilantro
• toasted pumpkin seeds
• plain Greek yogurt
• cooked quinoa and/or wild rice

*Use organic spices whenever possible.  Regular spices are irradiated, eliminating all the nutritional benefits spices bring to our dishes!

Place the raw cashews in a blender and blend until finely ground.  Add 3/4 cup water and blend for a couple of minutes.  Pour the ground cashew and water mixture over a fine mesh strainer into a bowl.  Push on the solids with the back of a spoon to make sure you get all the good juices out of there.  You can discard the solids or save them for something later.  Smoothies?

Heat your olive oil in a large saute pan over medium heat.  Add your onions and cook until golden and slightly translucent, usually takes just a few minutes.  Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, red pepper flakes, and salt as needed. Add in your vegetable broth, and more water until there is sufficient liquid to cover the veggies and spices.

Bring to a low boil, reduce the heat, and simmer uncovered 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, then 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.

Pour the soup over freshly prepared quinoa or wild rice.  Garnish with cilantro, toasted pumpkin seeds, and a dollop of Greek yogurt.

Thanks for the recipe, Julie!!  Love you!