Inspire Health NOLA Issue 33

recipe

CREAMY CAULIFLOWER, TURMERIC SOUP WITH SMOKY SHIITAKE BACON

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From Blissful Basil by Ashley Melillo (BenBella Books, 2016) his soup garners its golden hue from ground turmeric, a root-derived spice with a mild flavor and potent anti-inflammatory properties.

As cauliflower is also an anti-inflammatory and detoxifying agent, this soup offers quite the kick of body benefits.

Plus, it’s rich and creamy thanks to the addition of raw cashews and Yukon gold potatoes.

This silky soup is finished with flecks of fresh herbs and a generous sprinkling of crisp shiitake “bacon.” I know, I know. Turning mushrooms into Serves bacon sounds a little unbelievable, 4–6 1 hour but at least I haven’t gone completely or less hippie on you . . . yet. And for my next trick, I’ll transform kale into cookies!”  2 tablespoons apple cider vinegar I kid, I kid. But seriously, I’ve witnessed or white wine vinegar both vegans and bacon lovers fall in  1/4 cup chopped fresh chives love with this plant-powered version.  1/4 cup fresh cilantro, destemmed But no need to take my word for it, get cooking and you’ll see for yourDIRECTIONS  In a large stockpot, stir together self just how scrumptious this veggie version can be. the olive oil, turmeric, paprika, coriander and 1/2 teaspoon of the sea INGREDIENTS salt over medium heat. Cook for  2 tablespoons cold-pressed olive oil 1–2 minutes to bloom the spices,  1 1/2 teaspoons ground turmeric stirring frequently. Add the onion,  1 teaspoon smoked paprika shallots and garlic, and sauté for 6  1 teaspoon ground coriander minutes, or until soft and translu 2 1/2–3 teaspoons sea salt, divided cent, stirring occasionally.  1 large yellow onion, diced (about 2  Add the vegetable broth, cauliflowcups) er, potato and cashews. Increase  2 medium shallots, finely diced (about the heat to high and bring to a 1/2 cup) boil. Then, decrease the heat to  2 cloves garlic, minced  6 cups low-sodium vegetable broth medium-low, cover and simmer for  1 large head cauliflower, cut into 20–25 minutes, or until the vegeflorets (about 6 cups) tables are tender and easily break apart when pierced with a fork.  1 medium Yukon gold potato, peeled  Turn off the heat. Use an immerand diced (about 1 1/2 cups) sion blender* to purée the soup  1/3 cup raw cashews

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INSPIRE HEALTH

January § February 2018

for 5 min- utes, or until very smooth and creamy. Season with the remaining 2–2 1/2 teaspoons sea salt or to taste, and stir in the apple cider vinegar.  Ladle the soup into bowls, top with a generous mound of shiitake bacon and garnish with chives and cilantro.  Refrigerate leftovers, covered, for up to 4 days or freeze for up to 1 month.