Trying out a new recipe and declaring it an instant success is one of life’s great pleasures! During week two of our Maffetone Two-Week Detox, we had grown a little weary of the same food choices when this gem of a recipe resurfaced from notes and links I had put together previously.
It combines the amazing inflammation-fighting properties of turmeric with the healthy fats of coconut, the savory goodness of perfectly blended vegetables and a delicious blend of spices.
This quick and easy meal is a great option for weeknight dinners. You can prepare it a little ahead of time and it’ll keep warm in the closed pot.
And the best thing about this? It’s both vegan and paleo and sure to impress even the most picky eaters!
Enjoy and let me know what you think! :).
For four servings:
Ingredients2 tablespoons coconut or avocado oil1 teaspoon cumin seeds1 medium onion, finely chopped3 ripe tomatoes, finely chopped1 medium head cauliflower, stemmed and cut into bite-size florets1 jalapeno, stemmed, seeded, chopped2-3 cups chopped kale2 tablespoons chopped cilantro2 teaspoons of freshly grated ginger1 tablespoon cumin powder1 tablespoon coriander powder1 teaspoon turmeric powder1 teaspoon sea salt1 can full-fat, unsweetened coconut milk
Step 1
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat. Add the cumin seeds and stir until they start to sputter and become wonderfully fragrant.
Step 2
Add the onions and cook for another minute before adding the tomatoes. Stir and cook for a few more minutes until they begin to soften.
Step 3
Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15-20 minutes, stirring every 5 minutes to keep from burning until the cauliflower has softened.
Step 4
Ladle the soup into serving bowls and enjoy! Leftovers can be stored in an air-tight container for a few days in the fridge.
You can retroactively follow our two-week paleo detox on Instagram @180forward and check out what we are about on http://www.180forward.net
Running from Buffalo 