Food is the medicine.

OK, so is Tylenol Cough and Cold and a swig of NyQuil, but we're talking about food cause this is a food blog and that's what we do. Whenever I feel a cold coming on, I activate all the bodily contingency plans I have stored in my brain. Hit the sauna, sweat it out. Drink some tea, yeah the really herbal one. Lemon. Honey. Ginger. Bone broth? Got it. Eucalyptus oil in the diffuser. Do the literal most, etc. I can't stand being sick, I hate "resting" when I'm not tired, and I especially hate the nostalgia you feel when reflecting on the time you could actually breathe through your nose. 🙄

This soup is the ultimate anti-inflammatory soup for when you're about to come down with something, or you're already down with something but your taste buds still work just fine. PS - It's creamy and dairy free, hallelujah! This soup is also great for a weeknight cozy dinner! It's inspired by the flavors of the delicious Thai tom kha gai soup (I'm gonna go on the record and say Thai food is my favorite food in this moment), but I've added curried roasted cauliflower and sweet n soft leeks (green onion's big cousin). Give it a try! 

Makes 6 servings. About 1 hour of effort.

INGREDIENTS:

  • 4 c low sodium chicken broth or vegetable broth
  • 2 c full-fat unsweetened coconut milk 
  • 2 c sliced leeks
  • 4 strips bacon
  • 2 cups cauliflower florets
  • 1 bunch cilantro
  • 1 jalopeno
  • 1 tbsp fresh grated ginger
  • 1 tbsp lime juice
  • 2 tbsp curry powder
  • 1 tbsp Chinese five spice
  • 1 tsp salt
  • 1 tbsp peeled garlic or 4 pieces peeled garlic
  • olive oil

INSTRUCTIONS:

  1. Preheat your oven to 425.
  2. In a large stock pot that you will eventually make your soup in, fry up the bacon strips. on medium. Put them on a paper towel and set them aside.
  3. Stick the cauliflower on a sheet pan, toss with a little olive oil, the garlic, curry powder, and a teaspoon of salt. Roast for 20 minutes or until brown and crispy.
  4. Cook the leeks in the remaining bacon fat in the stock pot on medium low for about 15 minutes until they're soft. Add oil if needed be and if the leeks stick to the pot, add a little water and stir them around.
  5. Add the chicken broth and coconut milk to the pot, as well as the ginger and salt. Cover and simmer until the cauliflower is done roasting.
  6. Uncover, slowly dump the cauliflower into the pot, with the lime juice, five spice, amd cilantro leaves. Blend the soup with an immersion blender (or put into a food processor/blender - be careful because it's HOT!). 
  7. After the soup is a thick and green consistency , simmer for about 15 minutes covered.
  8. Serve and garnish with crumbled bacon (optional BTW), cilantro, and jalapeno. 
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