“T’is the season to get sick falalalala la la la la….” , but I mean really, who isn’t sick right now? Currently my entire school (not even exaggerating) is sick with some form of cold or flu. Luckily I have been able to avoid it thus far, but I must admit that I am feeling a little under the weather, which could possibly be a sign of a full on “storm” (thinking aches, pains, cough and fever) coming in my near future.
This soup recipe is one that I came up with about a year or so ago when I was not feeling my best and needed a little pick me up. Whenever I feel an illness coming on I like to overdose on hot and spicy food to combat that oncoming sore throat and cough. I’m not even joking, I literally start adding spice to everything. I assault my scrambled eggs with Frank’s Red Hot, add cayenne to my smoothies and well you get the point. Every year my goal is not to get sick and every year I fail miserably. Hopefully this year will be different.
“Feel Better” Cauliflower Soup
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
Thumb-sized piece of fresh root ginger, grated
2 carrots, peeled and chopped
1/2 head of cauliflower, cut into florets
1 cup green peas
1 red bell pepper, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 bay leaf
4 cups broth of choice
- Heat oil over medium heat in a large soup pot. Once the oil is heated add the garlic, onion, ginger and sauté for a minute or two. Add the cauliflower and carrots and continue to sauté until the vegetables begin to soften, about 5 minutes.
- Add the spices, excluding the bay leaf, and sauté for one more minute. Pour in the broth, then add the peas and bay leaf.
- Cover and bring to a boil, then reduce heat and simmer for 25-30 minutes or until vegetables are tender.
- Remove from the heat and serve.