Tumeric is a natural pain reliever and works synergistically with several anti-inflammatory, immune boosting & healing ingredients!
The creamy cauliflower makes a great base for almost any flavors you can think of, so don’t be afraid to experiment!
Adapted from this recipe from Martha Stewart.
- 1 tablespoon cold pressed olive oil
- 1 medium yellow onion
- 3 or 4 cloves garlic
- 1 inch ginger, minced (or to taste)
- 1 head of cauliflower (chopped into 1” pieces)
- 4 1/2 cups water (filtered) (+ water for filling med. pot for cooking sweet potato)
- 1 teaspoon tumeric + 1/4 tsp after made (you can use curry or what ever you like in place of this but tumeric is one of the most anti-inflammatory spices and makes this soup very healing)
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne (or to taste since this has a mild kick)
- 2 sweet potatoes (chopped into small cubes)
- 2 kale leaves (remove stems and shred into thin strips)
- with red pepper flakes or chopped chives
- Heat oil in large stock pot.
- Add chopped onion and sauté for 3-4 min.
- Add garlic and ginger with an additional pinch of salt if desired. 1 or 2 min.
- Add chopped cauliflower and water.
- Add tumeric, sea salt and cayenne and bring to a boil and then set at a simmer until cauliflower until tender.
- In another medium size pot add enough water to boil the sweet potato and set it on high heat on the stove while prepping the potato to put in it.
- Chop the sweet potato and add to hot water on stove and cook until tender. About 5 min.
- Remove from heat and blend soup in two batches in blender until smooth and creamy, which should only take about 1 min.
- Put back in large pot on stove.
- Add 1/4 tsp more of tumeric.
- Drain the sweet potato and soak in cold water to stop cooking process. Then add to the soup.
- Prep the kale and add to soup.
- Garnish and serve!