- 1 tbsp. olive oil
- 1 tbsp. grass-fed unsalted butter
- 1 onion, peeled and chopped
- 5 cups water or chicken stock
- 1 large head cauliflower, chopped
- 2 potatoes, peeled and chopped
- 1 tsp. sea salt
- 2 tsp. organic curry powder
- 1/2 tsp. ground organic cardamom
- 1/4 tsp. freshly ground black pepper
Saute onion in olive oil and butter until wilted.
Add water, potatoes, cauliflower, sea salt, curry, and cardamom.
Bring to a boil, cover and lower heat to simmer.
Cook 15 minutes or until potatoes and cauliflower get soft.
Remove vegetables with a slotted spoon and puree in a food processor or blender until creamy (add a little of the soup broth into the food processor).
Add the pureed ingredients back into the soup pot and adjust seasoning if needed.
Garnish:
Roast 1 cup of cauliflower florets, coated with olive oil and sea salt, for 30 minutes at 375 or until charred.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.
