Curry Cauliflower Soup

MAKES 6 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 35 minutes

Cauliflower is a wonderful vegetable that’s full of excellent cancer-fighting enzymes, yet it’s sorely in need of a PR campaign. That’s because most people steam cauliflower, which makes the kitchen smell like a stink bomb detonated. Either that or, like my dad, they eat cauliflower raw and tasteless as crudités (in his case, dipped in Russian dressing). The secret is to roast cauliflower. Not only does this avoid the sulfur smell, it also produces an unbelievably sweet flavor.

1 head cauliflower, cut into florets
3 tablespoons extra-virgin olive oil
sea salt
1 cup finely diced yellow onion
2 carrots, peeled and diced small
1 cup finely diced celery
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
6 cups Magic Mineral Broth

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Toss the cauliflower with 1 tablespoon of the olive oil and 1/4 teaspoon of salt, then spread it in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.

While the cauliflower is roasting, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 3 minutes. Add the carrots, celery, and 1/4 teaspoon salt and sauté until the vegetables begin to brown, about 12 minutes.

Add the curry powder, cumin, coriander, cinnamon, and another 1/2 teaspoon of salt and stir until the spices have coated the vegetables. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.

Pour 3 cups of the remaining broth into a blender, then add half of the sautéed vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 cups broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.

Gently reheat the soup over low heat, then do a FASS check. You may want to add a spritz of fresh lemon juice and another 1/4 teaspoon salt.

Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Photo Credit: Leo Gong

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.