Some days, you just need something warm to fill your stomach with.
Some days, I even dream about drinking warm vegetable broth or savory miso soup. Some days, I just want to lay in bed and not get up as the sunlight warms my skin through the windows and my soft blanket hugs my body. Sigh.
I didn’t have a good day today. Blood work this morning went wrong. Ran into insurance issues, and I am getting quite a few labs done (yay! Hopefully that means progress), which meant like 20 vials needed to be filled while fasting, but I’m a hard stick (tiny veins run in my moms family), and I had to get poked 7 times by 2 people for an hour in my hand and both arms, and I still need to go back Monday because they couldn’t get all of the blood out of me this morning:/ I’m exhausted and symotomy (PMS and POTS).
Today is one of those days where I wish it could always be a Saturday or a Sunday. And one of those days I could transport back to a few memories I have of my childhood, where I would lay outside on my grass with the ants and just be welcomed by the sun’s warm rays. Around the city, when you rent and you don’t own, you don’t have privacy. So people can see you laying on that shared lawn. That is what is nice about country living, or about owning, it’s your property to lay on, nobody can tell you otherwise. But then again, it is your property to keep up with, and the city Can tell you otherwise if they don’t think you are doing a good enough job at that;P
Okay, enough about wishing it was summer time and wishing I could even handle the heat anymore ever since Lyme disease. Back to this dish.
This is a very comforting soup. Good for the family, and a good for the soul. I fed this to my father-in-law this week, and he highly complemented it. So did my husband. You get all the benefits of cooking your veggies in the broth and enjoying the broth too, which now has lots of nutrients that leaked out from your cooked veggies. It’s a great bowl to have on a warm day, with not much preparing on your end besides chopping everything up and processing the cauliflower rice. The rest just cooks itself on the stovetop.
This recipe was found and altered from Cotter Crunch 😉
Curried Cauliflower Carrot & Kale SoupPrint Recipe
- 1 - Head of Cauliflower
- 2 Tbsp - Curry Powder
- 2 Cloves - Garlic, crushed
- 1 tsp - Paprika
- 1 tsp - Cumin
- 1 tsp - Sea Salt
- 2 Tbsp - Coconut Oil
- 1 Tbsp - Coconut Oil
- 3/4 - Red Onion, finely chopped
- 3 - Carrots, sliced
- 1 Clove - Garlic, crushed
- 3-4 Cups - Vegetable Broth
- 1 Cup - Almond Milk, unsweetened
- 4 - Kale Leaves, chopped into bite sized pieces, stems discarded
- 1 tsp - Turmeric Powder
- 1 tsp - Chilli Powder
- 1 tsp - Black Pepper
- Sea Salt to taste
Preheat your oven to 400F and oil a baking tray of parchment paper or aluminum foil.
Cut your cauliflower into little florets, and toss in a mixing bowl with your spices and oil. Coat everything well, transfer to baking tray and cook for 20 minutes.
Meanwhile, wash and chop your onions, garlic, carrots, and kale.
Begin cooking the onions, garlic and carrots with your oil in a medium sized pot on medium flame. Cook for 10 minutes or so, or until soften and fragrant.
When your cauliflower has finished baking, turn off the oven, take out the tray and let cool for a few minutes. Then transfer to a food processor or a high powered blender (my Vitamix did this just fine) and process until into little 'rice' size shapes (do not turn to mush! Do in batches if needed). Set aside.
Pour in your broth, milk, and spices. Add your cauliflower 'rice' and chopped kale, and try to submerge all of the leaves under the liquid so they can cook evenly. Covered and cook on a low steady boil for 20 minutes.
Taste and check the toughness of your veggies, and if it is cooked to your liking, turn off flame and enjoy warmed:)