MAKES: 4 (1½-CUP) SERVINGS • DIFFICULTY: easy
Cauliflower is one of two great exceptions to the white foods rule. Yes, I opt for color to take advantage of the antioxidant boost from plant pigments and shun refined grains, such as white bread and white rice, but although cauliflower might be white, just like its cruciferous cousins, it’s one of the healthiest vegetables. (The other unusually healthy white food? White mushrooms.)
4 cups Vegetable Broth
1 red onion, chopped
1 garlic clove, minced
1½ teaspoons grated fresh ginger
1½ tablespoons curry powder
2 teaspoons date sugar
1 teaspoon Savory Spice Blend
1 head cauliflower, trimmed and coarsely chopped
2 teaspoons blended peeled lemon (see here)
1 plum tomato, finely chopped, for garnish
In a large pot, heat 1 cup of the broth over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, curry, date sugar, and Savory Spice Blend. Add the cauliflower and the remaining 3 cups of broth and bring to a boil. Lower the heat to a simmer, cover, and cook until the cauliflower is soft, about 30 minutes.
Purée the soup in a food processor or blender, working in batches if necessary, or use a stick blender to purée the soup directly in the pot. Stir in the lemon; then taste and adjust the seasonings as desired. Ladle into bowls and serve hot, garnished with chopped tomato.
VARIATIONS: When ready to serve, add any of the following for a slightly different take on what will surely become a favorite: cooked brown, red, or black rice; green peas; chopped cooked spinach; minced chives; or diced scallion.