Cauliflower and Turmeric Soup
I have just been in an intensive month long yoga training which I LOVED. As a mother – or anyone really – it is a luxury to carve out a month in which you can focus mostly on one thing you love. So juggling the kids and putting almost everything else on hold, I dived in for another month of yoga training to share more fully with my students and myself! Yoga helps shape many things in my life, including how I eat. This soup is a perfect example of “sattvic” eating, an idea that steams from the yogic philosophy that everything in life is made up and can be divided into three manners – sattvic, rajas and tamas. Sattvic foods are light, nourishing and give energy without being over stimulating or being heavy. It is a super simple and perfect when you just want something light and healthy.
1 cauliflower, chopped roughly
1 can of coconut cream
3 garlic cloves, diced
2 zucchinis, one chopped, one diced.
4 cm piece of fresh turmeric grated, or you can use 2 teaspoons of ground turmeric
750 ml vegetable stock
1 teaspoon of coconut oil
3 spring onions, sliced
Salt and Pepper to taste
Heat the coconut oil in a large pot on low heat. Add the garlic and turmeric and stir for a couple of minutes. Add the stock, cauliflower and 1 chopped zucchini and simmer for 15 minutes. Add the coconut cream and stir in, heating for a few extra minutes.
In a fry pan, heat a little more oil and add the diced zucchini, spring onions and heat for 3-5 minutes, until they are slightly browned.
Blend the cauliflower soup in a blender and serve topped with the cooked zucchini and spring onions.