What we are cooking right now
I have been experimenting in the kitchen since I was a young girl, growing up in India. I’ve also been interested in health for as long as I can remember; and have always desired to eat food that is not just good for you, but tastes good as well.
When Eoin asked me to share my favorite recipes for the Blissology Project, I told him that simple vegetable soups would be a big part it.
He smiled.
We cook a lot of soups. I think I could eat soup for dinner almost every night. I love soups and stews, because they are nourishing for our minds and our gut – our body wants our food to be simple and in a soup, flavors meld together along with the cooked veggies, making the resultant broth easier for our bodies to digest.
Fellow parents, I also think soups are a delicious way to eat vegetables while tasting their flavors. Our son will lap up warm soup with a smile. And another way I often think of soups is that they are like a warm smoothie, just a lot more healing to our digestive system.
Here is a simple soup that could be a lovely meal if you have had too many festive foods this holiday season and need some lighter fare. As always, we encourage you to buy local, organic veggies that have not traveled far to get onto your plate. This keeps their vibrancy and vitality intact, filling you up with Prana or lifeforce when you eat this way.
I hope you enjoy it, please do let us know.
Insiya
Roasted Cauliflower and Leek Soup
Makes enough for 4.
Ingredients
- 1 small cauliflower, broken into florets
- 2 leeks, sliced fine
- 2 – 3 cloves of garlic, chopped thin
- 1 bay leaf, or some fresh rosemary
- 2 tbsp cold pressed extra virgin coconut oil (or ghee) or extra virgin olive oil
- A pinch of turmeric
- 2 cups organic chicken or veggie broth
- Fresh ground black pepper + himalayan pink salt or celtic sea salt
- 1 tbsp Sesame seeds
- Filtered water as needed
Instructions
This creamy and rich tasting soup has no dairy but is full of vitamins and anti-inflammatory benefits. Make extra and freeze it for a lunch later on in the week.;
- Preheat the oven to 400 degrees F
- Gently wash, drain and rinse the cauliflower, then break it into medium sized florets using clean hands or a knife. Discard hard bits of the white stalks, but keep the tender ones, chopping them into 1/4 inch pieces.
- Use the white portion of the leeks. Save the green stalk ends in a freezer bag or box for making stock in the future. Slice the leeks lengthwise first into half, then chop into half-moons. Wash leeks well in a bowl of water.
- Peel and slice the garlic into halves.
Bake:
- Line a rimmed baking tray with parchment paper. Scatter vegetables in a single layer,drizzle with oil, add some salt, pepper and that pinch of turmeric, as well as any other herbs you might like to use.
- Place the tray onto the middle rack of the oven and roast for 20 minutes. Check vegetables for softness and if needed roast for approx. 10 minutes longer.
- Remove tray from the oven, let the vegetables cool slightly.
Blend:
- To make the soup, pour the roasted veggies and chicken broth into a high-speed blender and blend until smooth in two stages, so the blender does not overfill. You can also use an immersion blender in a soup pot. Add more water if needed to liquefy the soup to a consistency you like, 1 cup should do it.
Enjoy:
- Taste the soup and serve in a bowl, topped with toasted black or white sesame seeds for extra minerals and a toasty crunch.
