The change of season can leave us feeling like we need something warm and comforting. And if you are anything like me, you get a cold this time of year. This vegan soup hits the spot on a cold night while I use it as a kick off for a detox. This soup is loaded with yummy curry flavours and amped up with lots of healthy toppings. I doll up Madeline’s soup with a flower of jasmine rice for her to enjoy and I load up mine with the goodness of avocado, green onion and loads of cilantro (believed to aid in digestion and reduce inflammation.) Madeline loves to take this to school for lunch in a thermos with a side of healthy toppings that she can fix herself at lunchtime. This soup also freezes and reheats well as a quick, healthy supper on an activity-heavy, school night.
What You’ll Need
- 1 tablespoon avocado oil
- 4 cloves garlic, minced
- 2 inches fresh ginger
- 2 to 3 teaspoons medium yellow curry powder, or more depending on your taste
- 2 inches fresh turmeric (or 2 teaspoons dried turmeric)
- 1 to 2 fresh red or jalapeno chili(s), seeded (or 1 teaspoon chili pepper) to taste
- 1 medium sweet or red onion, diced
- 4 medium carrots, peeled and diced
- 2 cups cauliflower florets (1 small head or ½ large head), chopped
- 2 large crisp apples (Pink Lady or Granny Smith), peeled, cored and diced
- 1 medium sweet potato, peeled and diced
- 3 to 3 ½ heaping cups cabbage (one small head or ½ large head), shredded
- 4 cups filtered water
- 3 to 4 cups organic fresh vegetable juice blend
- 1 14-oz. can organic chick peas, drained (try to use a BPA free brand such as Eden)
- 2 teaspoons sea salt or to taste
- 1 14-oz. can coconut milk, stirred
- Juice from 1 medium lime, or to taste
- 1-2 teaspoons agave
For the Garnish
- Green Onion
- Fresh Cilantro
- Organic Jasmine Rice
(TIP: Prior to cooking, I find it best to get all of my mise en place complete. I use my food processor to do all of my chopping and shredding. Since this soup gets pureed your knife skills are not all that important. However, it is important to get most of your ingredients about the same size so they cook somewhat evenly.)
Heat the avocado oil in a heavy bottomed dutch oven.
I begin my throwing my garlic, ginger, turmeric and chilli in the food processor together and pulse until even chopped. Add these with your curry spices (and dry spices if using) to your heated avocado oil.
Toast your spices being careful not to burn. The toasting infuses a depth of flavour that is not to be missed.
Chop your onion, carrots, cauliflower, apples and sweet potato in the food processor in batches. You can also use your food processor to shred the cabbage. If you are not using a food processor, simply dice your vegetables and shave your cabbage in thin slices. Add to your toasted spices and sauté until softened, about 10 to 15 minutes.
Stir in the vegetable juice blend, water and chick peas; season with a touch of sea salt, if desired. If you use extra vegetables (as I often do), add more vegetable juice or water to just cover the vegetables in your dutch oven. Bring to a boil. Reduce the heat. Cover and simmer the soup, stirring occasionally, until vegetables are tender, about 30 to 40 minutes. Carefully blend with an immersion blender until smooth or you can leave as is and serve as a stew. If you prefer some texture, puree only half the soup until you have the consistency you desire.
Add the coconut milk, lime juice and agave syrup. Stir well. Taste for seasoning adjustments. Heat through gently; don’t boil as your coconut milk can split (break).
I serve this with a scoop (or a flower for my wee one) of jasmine rice and top with avocado, green onions and a large handful of fresh cilantro. This is also very good topped with thinly sliced or diced apple and fresh mint.
TIP: I always have a bag of frozen ginger, galangal and turmeric root in my freezer. When I need to use it, I simply pull it from the freezer and chop in a food processor or grate on a rasp. It is not necessary to peel your frozen ginger or turmeric roots.Enjoy! xo Jacqui
Recipe adapted from Gluten Free Goddess