1 1/2 tablespoons of Ghee or coconut oil</br> 2 minced onions</br> 2 garlic cloves, crushed</br> 1 tablespoon of curry powder</br> 1/2 tsp turmeric powder</br> 4 to 6 stalks of cilantro (save leaves for serving)</br> 1 big cauliflower head or 2 small, cut in pieces</br> 1/2 a butternut squash, cut in pieces</br> 1 zucchini, chopped</br> 4 cups of water
In a big pot melt the ghee or coconut oil, in medium heat. Add the onions and sauté for a couple of minutes until translucent. Add the garlic, curry powder, turmeric and cilantro stalks. Stir until it starts to smell good! Season to taste with salt.</br> Add the cauliflower, squash and zucchini, mix well, until the vegetables are nicely coated with the spice mixture. Fill the pot with water until it covers the vegetables. Let the soup start to boil, turn down the heat. Place a lid and let simmer for 5 minutes. Remove from heat and let the vegetables soften in the hot water. Let sit until veggies are soft (yes no more heat needed to preserve more nutrients).</br> Blend in a high speed blender (you can add coconut cream for an even richer taste), until completely smooth, creamy and velvety.</br> Serve topped with minced cilantro leaves and pumpkin seeds. Enjoy.
Cauliflower is rich in vitamin C, manganese and sulforaphane. All these nutrientes combined together act as effective antiaging agents, promoting detoxification and oxygenation, stimulating digestion and healthier skin reducing the formation of acne and rashes.
May 11, 2016
Soup & Salads