Cauliflower and Turmeric Soup

This month, Brian and I are doing the Arbonne 30-days to Healthy Living. Simply put, think Whole30, but with legumes, vegan protein shakes, teas, fizz sticks, etc. and without soy, pork, or coffee. That’s right, WITHOUT COFFEE. Pause to let the shock sink in. The goal of the program is to reduce foods with high glycemic index and eliminate inflammatory foods and beverages for a month to give our body time to cleanse itself from all the toxins we consume. I’m one week in and though I’m happy to report I’ve stuck to it for the most part (when a student asks you to try the pizza he made in your class, you try it) and, believe it or not, haven’t had a taste of coffee. I do in fact miss it, and bacon. I’ve had numerous people ask if I’m doing the cleanse to lose weight and the answer is, nope! Though, that tends to follow since so many foods that cause weight gain are eliminated. After using Arbonne for numerous years, I finally decided to become a consultant for a couple of reasons. That being said, it’s important for me to try the cleanse to understand its benefits and you know, restrict myself from many foods I love (dairy, gluten, pork, coffee, etc). Sarcasm not intended. I’m ashamed to say that in my entire life, minus a mandatory 4-day-long fast for health reasons in college, or being pregnant twice, I haven’t practiced fasting from food or certain foods before.

I should make clear before moving forward that the cleanse was my decision and not an obligation. Never am I obligated to meet minimums, and do or sell anything with Arbonne.

I always thought, everything in moderation! and nothing more. I figured since I love vegetables so much, I have no reason to restrict myself. I was wrong. If nothing else, the act of restricting myself from foods I love has helped me learn self-control. During this past weekend especially, people have asked me about it, and I unfairly and apprehensively explained it like I was forced against my will with no other choice but to purchase and partake in the program. Now that I’ve surpassed the slump of the first week, I have to admit, it’s pretty neat to be more aware of what I’m consuming. I’ve learned that I’ve given myself too much credit when it comes to the foods I put in my body. I’m not even talking about eating unhealthy vs. healthy. Simply put, I mindlessly ate. This habit flourished when my kids started eating solids. From the times when my almost-two-year-old generously shoved goldfish in my mouth, to me finishing food my kids didn’t eat (I’ve stooped so low), they’re all instances of mindless eating. The best part about this past week is that I’ve been able to confidently tell myself “I don’t truly want the rest of the kid’s cereal bar.”

I do however, want something that will fuel me and be delicious. Which is where this recipe comes in! This soup turned out even creamier than I anticipated and the flavor was not overwhelmed by turmeric. Make it the next time rainy weather is in your forecast, or simply just to thank your body–because your body will thank you in return.

Cauliflower Turmeric Soup

Rich and creamy packed with loads of nutrition.
Prep Time25 mins
Course: Soup
Cuisine: Thai
Keyword: cauliflower, coconut milk, mirepoix, turmeric
Servings: 6
Author: Christina Painter

Ingredients

  • 2 tbsp coconut oil
  • 1 yellow onion diced
  • 2 cloves garlic Minced
  • 2 large carrots peeled and sliced
  • 3 celery stalks sliced
  • 4 cups vegetable stalk chicken stalk will also do
  • 3/4 tbsp turmeric
  • 1 tsp ginger powder
  • 1 tsp coriander powder
  • 1 can full-fat coconut milk 15.5oz, I used Thai Kitchen
  • salt to taste
  • pepitas (roasted and peeled pumpkin seeds) Optional
  • 1/4 tsp cayenne Pepper

Instructions

  • In a large pot over medium heat, saute coconut oil and onions stirring frequently until they're translucent. This should take a few minutes.
  • Add garlic and continue stirring for another minute
  • Add the celery and carrots, stir, and let cook for another three minutes
  • Add all the remaining ingredients EXCEPT for the coconut milk
  • Cover and cook until the cauliflower and carrots are tender. This should take about ten minutes.
  • Use an immersion (or regular) blender to blend the soup. Pour it back in the pot.
  • Stir in the coconut milk until it's fully blended
  • Top each serving with toasted pepitas and enjoy

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