4 Servings
25 Minutes
Allergens
Turmeric is the darling of the anti-inflammatory spices. For best absorption by the body, turmeric should be combined with pepper. This soup gets its creamy texture from coconut milk, but other nondairy milk can be used instead.
In a large pot, heat the oil over high heat.
Add the leek, and sauté until it just begins to brown, three to four minutes.
Add the cauliflower, garlic, ginger, turmeric, salt, pepper, and cumin and sauté to lightly toast the spices, one to two minutes.
Add the broth and bring to a boil.
Reduce the heat to a simmer and cook until the cauliflower is tender, about five minutes.
Using an immersion blender, purée the soup in the pot until smooth.
Stir in the coconut milk and cilantro, heat through, and serve.
Tips:
Store this soup, covered, in the refrigerator for up to a week, or freeze for several months.
Excerpt from The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals, by Ana Reisdorf MS RD, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography by Jennifer Davick.
