Text by Erica Joy Dunn. Photo by Max Brownsberger.
Nothing warms you up as much on a bitter cold winter day as a hearty bowl of soup. According to Ayurveda, warming foods are healing, nourishing, and soothing to the body no matter the season. Soups are the first real “comfort foods” known to mankind. They also help stoke the digestive fire, which is at the center of your body’s ability to break down and assimilate foods and all their nutrients.
When it comes to comfort food, few things beat cozying up to a warm, nourishing bowl of soup. Cauliflower and the turmeric are well-studied anti-cancer and anti-inflammatory ingredients, that help you glow from within. This recipe is from the book Superfood Soups by Julie Morris.
Golden Cauliflower Soup With Seared Mushrooms
Both the cauliflower and the turmeric in this soup are well-studied anti-cancer and anti-inflammatory ingredients, helping you glow from within. And many of the ingredients are available at the Co-op!
- 2 tablespoons shelled raw pistachios or cashews
- ¼ teaspoon wheatgrass powder (optional)
- Sea salt
- 1 tablespoon coconut oil
- 2 leeks, white and light-green parts only, sliced thin
- 2 cloves garlic, minced
- 1½ lbs. cauliflower, cut into 1-inch pieces (4 cups)
- 1 teaspoon fresh thyme leaves, minced
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 4 cups miso broth
- ½ cup raw cashews
- 1 cup wild mushrooms, such as maitake, shiitake, and/or chanterelle
- 1 tablespoon grapeseed oil
- 2 tablespoons minced fresh parsley
- ¼ cup microgreens and edible flowers, for garnish (optional)
1. Chop the pistachios very finely into a coarse powder. Place the powder in a small bowl and add the wheatgrass powder as well as a scant teaspoon sea salt. Set aside.
2. Warm the coconut oil in a heavy-bottomed pot over medium heat. Add the leeks and garlic, and cook for 2 to 3 minutes until leeks are softened. Stir in the cauliflower and thyme, and cook for a minute longer. Add the turmeric, cayenne, and miso broth, and turn the heat up to high. Bring to a boil, cover, and reduce heat to medium-low. Cook for 20 minutes, or until cauliflower is very soft. Remove the pot from the heat, and add the cashews. Transfer the soup to a blender, working in batches as needed, and puree until completely smooth. Return the soup to the pot and keep warm.
3. Depending on the size and variety of mushrooms you use, tear into bite-size portions or slice into 1-inch pieces. Warm the grapeseed oil in a large skillet over high heat. Once the oil is shimmering, add the mushrooms, spreading out in an even layer as much as possible. Without stirring, cook the mushrooms for 1 to 2 minutes to sear. When the mushroom bottoms have turned golden, flip them over with a spatula and repeat on the other side for 1 to 2 minutes longer. Transfer the mushrooms to a bowl, add the parsley, season with salt, and toss well.
4. Serve the soup by ladling it into bowls and sprinkling with ground pistachios. Place a mound of mushrooms on top, and dress up the plate with microgreens and flowers as desired.