Golden Cauliflower Soup

Golden Cauliflower Soup
This vegan cauliflower soup is full of the cozy spices in our liquid gold blend, is utterly delicious and very easy to make.

Soup-ing

while some would say “Souping” is a trendy word meant for health cleanses using soup, I prefer to use it as a verb meaning to eat soup. It is a fantastic way to maximise nutrient intake by combining lots of veg, herbs and spices which are rich in vitamins, minerals and antioxidants and while salads are lovely and light in the summer, souping is a great way to eat healthier in the winter.







Why?

  1. Soups make it easy to eat a load of vegetables.
  2. Soups are cozy and comforting. No explanation needed here. There’s nothing more cozy than a steaming bowl of soup, especially a restorative Moroccan spiced soup. Just add a fuzzy blanket and a candle.
  3. Soups make for easy meal planning. In the winter months, our meal plans look like this: Soup and bread. Soup and salad. Soup and corn muffins. It works for a weeknight, or for company. It’s also perfect for lunches.


This one is vegan and has no dairy at all to make it creamy: just vegetables and warming spices!


Ingredients

  • 1 whole cauliflower
  • 4 medium garlic cloves
  • 6 tablespoons extra-virgin olive oil, divided, plus additional for garnish
  • 1 3/4 teaspoon Himalayan sea salt
  • 1 large yellow onion
  • 1 carrot
  • 6 to 7 cups vegetable stock
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 2-3 tsps of MAWish liquid gold
  • handful almonds chopped for garnish
  • Paprika, for garnish
  • 1 small or 1 large tin coconut depending how thick you like your soup

 

Here’s how to make this cauliflower soup recipe:

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  1. Cut the cauliflower into florets. Throw it together with garlic, olive oil and salt, then roast it until lightly charred in a 450 degree oven.
  2. Meanwhile, in a soup pot saute onion and carrot, then add the vegetable stock. cumin, coriander, liquid gold.
  3. Once the cauliflower is done, add it to the pot and blend it into a silky puree using an immersion blender. Or, if like e you don't have one.. pop into a blender or food processor and blitz till smooth.
  4. Pour contents back into the saucepan and heat up again with 1/2 - 1 tin coconut milk (depending how thick/ thin you like your soup).. I use one of the smaller sized coconut milk cans as I like a slightly thicker soup.
  5. For the garnish, a bit of the roasted cauliflower, green onion tips and a bit of olive oil.
This vegan soup is pretty simple to put together, packed full of nutrients, and gluten-free too!

How to make

1 1/2 cups frozen mango chunks 

1/2 banana (I like it frozen)

1 tsp of liquid gold 

1 cup coconut water (or water)

1 tbsp greek yoghurt (or coconut yoghurt)

1 Scoop protein powder 

Method

Add all ingredients to a blender - A NutriBullet works wonderfully. Blitz! 

Pour into a tall glass (or bowl if you've made yours extra thick)

Calories: 298 Kcal Carbohydrate: 36g. Fat: 4g Protein: 21g

Did you know?

Not only has Liquid gold got the highest amounts of curcumin than the majority of turmeric on the market, the addition of black pepper which contains a compound, piperine, means that our blend helps the body absorb curcumin, the antioxidant found in turmeric that is known for its anti-inflammatory properties.

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