Cauliflower-pumpkin soup
A delicious soup to warm up your winter nights.
Ingredients
- 250 g cauliflower
- 300 g pumpkin
- 100 g celery
- 100 g leek
- 2 tbsp coconut oil
- 1 tsp turmeric
- 2 tsp paprika powder sweet
- 1 tsp cardamon powder
- ½ tsp pepper
- ¼ tsp muscat powder
- ½ tsp spicy paprika powder
- 1 tbsp tomato paste
- 1 clove garlic
- 1-2 cm piece ginger
- Lemon juice, salt to taste
- 1 L water
- Fresh herbs
- 200 ml cooking cream (Optional)
Instructions
- Wash, peel, and cut the vegetables.
- In a pan heat coconut oil, add the spices for 1 minute for extracting the flavour and to activate their healing properties. Add celery, leak, pumpkin pieces, minced garlic, ginger. Sautee for about 5 minutes on a medium heat.
- Add hot water, bring the mixture to a boil for another 5 minutes and then it is time to add cauliflower florets. Cover with a lid and let the soup cook on a low medium heat until the vegetables are soft.
- Using a blender, transform the mixture in a smooth crème soupe and for even a creamier, tastier result, add cooking cream. Alternative use a vegan cooking cream or some almond/cashew cream. Or simply add cashews, almond at the end in the soup and blend it together with the vegetables.
Video
Notes
The caloric value was calculated per serving.
Recommendations for doshas:
• Vata: Is an excellent, warming soup for Vata with lot of spices that support the digestive fire. Additionally, to avoid bloating, you can use potatoes instead of cauliflower. Cream is also good tolerated.
• Pitta: reduce the number of hot spices, especially in summer. Cardamon, coriander, and mint are good examples of beneficial spices for Pitta.
• Kapha: Is a good soup for Kapha. The Spices in this recipe have a positive impact on digestion and balance the effect of pumpkin, which tends to increase Kapha energy. Avoid extra cream or nutbutter.