Delicious, Fun & Healthy Food

Ginger & Turmeric Spiced Cauliflower & Sweet Potato Soup

Soup, Lunch, Dinner, VeganLina LiwagComment

It's been uber cold and snowing in Toronto lately.  This weather calls for soup.  I just love the mix of cauliflower + a sweet vegetable like squash and sweet potato with herbs and spices to help warm and nourish me.  My teenager enjoys these types of soups and depending if my day is busy or not, I would do the long or short versions of it.  This is the long one but cooking and prep time would be at least 30-40 mins. max.  Nothing too complicated especially to working moms and career women like me.

Fun facts about the ingredients:

Cauliflower - rich in Vitamins C, K and B6, folate and is linked to cancer-prevention
Sweet Potato - very rich in Vitamins A & C.  The bright colour is the presence of anthocyanin which is an antioxidant.  It has anti-inflammatory and blood regulating nutrients.  It's also believed to have anti-fungal and anti-bacterial properties.
Ginger - anti-inflammatory and helps with nausea and absorption of nutrients in the body.  It has warming benefits and helps clear out throat and nose congestion.  
Turmeric - it has been getting a lot of attention lately.  It is anti-inflammatory and helps in the relief of rheumatoid arthritis and is also linked to cancer prevention and improved liver function. 
Cilantro - also known as coriander leaves.  It has cholesterol  and blood sugar lowering properties.  It has high phytonutrient content and is also beneficial in helping the body get rid of toxins. Detox supplements usually has cilantro as one of its ingredients. 


Ginger & Turmeric Spiced Cauliflower and Sweet Potato Soup

1 small cauliflower, cut into florets, approximately 3 cups
1 large sweet potato, peeled and cut into cubes, approximately 3 cups
3 stalks celery, chopped
2" ginger, peeled and grated
1 small red onions, minced
1/4 cup cilantro, chopped
2 Tbsp. coriander powder
2 tsp. turmeric
1/2 tsp. cumin
Himalayan or sea salt to taste
2 Tbsp. coconut oil
5 - 6 cups water or veggie stock or a combination of both

On a large pot and on medium heat, saute the ginger and onions with the coconut oil for 2 minutes.  Add the coriander powder, turmeric and cumin and stir until fragrant.  Pour in the water or stock and boil. then add all the vegetables.  Let it boil then simmer until they are tender, approximately 10-12 minutes.   Make sure they do not overcook.  Add the salt and adjust the taste. You can add more grated ginger or a pinch of cayenne for more heat.  Blend in batches in an upright blender until smooth.  Reheat if necessary. Serve with a few drops of cilantro oil.

Cilantro Oil (Optional)
1/2 cups cilantro
1/4 cup hemp or flaxseed oil
Pinch of salt

Blend until smooth.

I also have older posts for soups here and here which you may like.  For a short version of this current post, steam all the veggies  for 8-10 minutes  and use the water to blend the soup.  Add salt, herbs and all spices and blend until smooth.  Adjust the taste and serve.


I had a quiet "me-day" today as my hubby was at work and my son left yesterday for "Winterblast 2015."  He joined other teenagers at our Church for a fun-filled weekend up North.  They get to learn from God's Word and at the same time strengthen  their relationship with each other - without social media and electronic gadgets -  amidst the  beauty of this Season.  It's also a snow day in the city, one that is serene since it did not have that blizzard-type and windy characteristic like other days.  

I hope February is great for you so far.  I'm also writing about my "Plant-based Desserts" course at Matthew Keeney and will be posted mid-week in time for Valentines Day.  It has some chocolates in it!