Healing Cauliflower Soup

I love this soup because it takes the already adaptable  and healing cauliflower and elevates it to a new level of healthiness.  This is due to its anti-inflammatory properties that are enhanced by the addition of  ginger, turmeric, and garlic.  The onions are caramelized and the garlic is roasted adding a depth of flavor to the soup.  The turmeric gives it a deep yellow color. This is a good “get back on track soup” especially if you are feeling rundown or achy but also special enough to serve to company.  


Healing Cauliflower Soup with Onion and Garlic
Makes 4 servings 

1 cup diced yellow onion
½ teaspoon turmeric
3 to 4 cups bite-sized cauliflower florets (one small cauliflower)
4 cups chicken or vegetable broth
15 roasted garlic cloves, peeled and stabbed with a knife
2 tablespoons well-stirred tahini
2 teaspoons finely grated ginger
2 tablespoons freshly squeezed lemon juice
Pinch cayenne or to taste
½ teaspoon sea salt or to taste
Black pepper to taste

Optional additions:

2 cups spinach or 1 ½ cups chickpeas

Roast your garlic: start  by preheating your oven to 400 degrees F.  Keep the peel on the garlic cloves and pierce with a paring knife. Place the cloves on a cookie sheet in the oven and roast for 16 to 20 minutes or until the garlic is browned and fragrant.  Remove from the oven and let cool. Peel the garlic.
 
While the garlic is cooking, in a large pot sauté the onion with a few tablespoons of water and a pinch of salt until the onions are completely translucent and starting to caramelize.  Stir often and add more water to prevent burning.  Add the turmeric and cauliflower and sauté for another couple of minutes. 

Add the vegetable broth and bring to a boil. Once boiling, reduce to a simmer, cover, and simmer for 12 to 15 minutes until the cauliflower is tender.  

Turn the heat off and transfer the soup to a blender.  Add the roasted garlic, tahini, ginger, lemon juice, cayenne, and salt to the blender and blend until completely smooth. 

Return the soup to the pot.  Taste and reseason with salt and pepper if needed.  If using chickpeas or spinach add to the pot and warm over low heat. Garnish with fresh herbs or with a drizzle of tahini.