recipe WEDNESDAY: Creamy Curried Cauliflower Soup

Creamy Curried Cauliflower Soup

 

  



Curry has long been known for its health benefits, especially in inflammation! This creamy soup is a delious way to ease your body's inflammation! The balance between the creaminess and the crunch of the toasted sunflower seeds is a great balance.

 

1/4 cup sunflower seeds

3 1/2 cups unsweetened almond milk

3 teaspoons mild curry powder

1 cup chopped leeks

3 cloves garlic

5 cups cauliflower florets

salt and pepper to taste

Preheat oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon curry powder, salt and pepper. Toast sunflower seeds on lined baking tray, approximately 6 minutes.  Heat 1/2 cup almondmilk in a large pot over medium heat. Add leek and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning with more curry powder, salt and pepper if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.