I’ve gotten into the habit of making a big batch of nourishing soup this winter on Sunday evenings. This is a good way to start and prepare for the week ahead. My cooking process would begin on Sunday evening with a basic soup with the usual trifecta of allium/carrots/celery and I’d experiment with various legume, beans, and spices. This golden elixir with tumeric, coconut cream, and roasted cauliflower has been on rotation and I think tonight is good time to share. Enjoy!

Ingredients (makes one big pot)

• 1 head of cauliflower sliced into 2-dimensional florets
• 1 bulb of fennel, sliced
• 1 shallot, sliced
• 1 bunch of carrots, diced
• 1 head of celery, diced
• 1 can (15 oz) of garbanzo beans, drained
• 1 can (15-oz) of cannellini beans, drained
• 1 can (15 oz) of sweet corn, drained
• 1 can (5.4 fl oz) coconut cream, unsweetened
• 1½ tsp cumin
• 1½ tsp tumeric
• ½ tsp paprika
• 1 Tbs garlic powder
• 1 box (48fl oz) of organic low-salt vegetable broth
• Coarse salt o taste

Steps:

• Preheat the oven to 400 F
• Season the cauliflower florets with garlic powder and roast in 400 F until caramelized, about 25-35 min
• Saute the fennel and shallot in the pot until fragrant and slightly translucent
• Add the carrots, celery, and spices; cook until softened
• Add the coconut cream and mix well
• Add the chickpeas and mix well
• Add the vegetable broth and bring to boil
• Add the sweet corn
• After the cauliflower after it had time to cool and firm up
• Add the cannelini beans and let the golden magic simmer and dance for about 30min
• Add salt to taste

Serve

• While the soup is dancing in the pot, you can 1) make homemade crouton,,, and/or 2) drink a glass of Chardonnay and dance in the kitchen
• Dish out the soup into a bowl
• You can enjoy as is, but if you want to get fancy, top with crunchy crouton, squeeze half of a lemon, and garnish with parsley
• Enjoy!