recipes, soup, Uncategorized, vegan

Curried Cauliflower Soup

Christmas is on Friday, and the weather forecast here at the beach says it is going to be 70 degrees. Forget milk and cookies for Santa – I’m leaving him iced tea and bean chips!

Now, don’t get me wrong, I am so not complaining about the warm weather. I have been thoroughly enjoying this mild winter. I do however look forward to a cold and blustery day when I can stay home and make a big pot of soup.

I could live off soup and salad (with a side of crusty bread, of course). Soup is so hearty and versatile. I like cooking up a big batch to share with friends, or, making a big batch, eating it for days on end, and then freezing the rest to enjoy at a later time.

This recipe is a favorite of mine. Not only are the flavors rich and hearty, but it contains one of my all-time favorite anti-inflammatory ingredients – turmeric.

This is a fabulous, healthy, vegan recipe that hits just the right spot on a cold, blustery day.

Enjoy!

Curried Cauliflower Soup

1 head of cauliflower, chopped
1 large yellow onion, diced
4 cloves of garlic
5 cups of vegetable broth
1 can of coconut milk
2 tablespoons of Thai curry paste
1 teaspoon of cumin
½ teaspoon of turmeric
Salt and pepper to taste

1. Preheat oven to 375 degrees. Spread cauliflower, onion, and garlic in a single layer on a baking sheet and bake until golden brown, about 30 minutes.

2. While the vegetables are in the oven, bring the vegetable broth, curry paste, cumin, and turmeric to a boil in a large pot.

3. Remove the vegetables from the oven and add them to the pot. Reduce the heat, add salt and pepper to taste, and let simmer for 15 minutes.

4. You can leave the soup chunky, or, use a handheld blender to blend it smooth. Me? I like it part chunky and part blended.

Serve with a side salad and some crusty bread for a perfect cold-weather day!

If you make this recipe, drop me a comment and let me know what you thought of it.

Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out.

Karen

Haven’t gotten your FREE health consultation yet? C’mon, you know you want to! Hop on over to http://www.thecaringcoachingcenter.com for all the information or to schedule your free consultation. Phone, FaceTime, and Skype sessions are available!

Karen Ann Kennedy’s commitment to wellness and service is at the heart of her life and career. As a black belt in Tae Kwon Do, a decorated United States Army veteran, and a longtime Human Resources Director, it is only natural that Karen would launch The Caring Coaching Center, to support others in reaching their health, fitness, and lifestyle goals. As the company’s President, CEO, and “Coach in Chief,” Karen provides individual, group, and corporate health and wellness coaching that is flexible, fun, and free of denial. As Karen likes to say: “Little changes. BIG results!”

Thanks to her studies at The Institute for Integrative Nutrition, the world’s largest nutrition school, Karen is well versed in the importance of nutrition and healthy living. Karen also has extensive experience in compassionately coaching and counseling others through her work in human resources and volunteer management, having worked in this industry for over 20 years.

Karen shares her knowledge and passion for healthy living as a regular contributor to The Huffington Post. Known for her bright smile, boundless energy, and approachability, Karen is an in-demand speaker who has presented training programs for many prestigious organizations and schools in the Philadelphia area, including The National Constitution Center, The Urban League of Philadelphia, Constitution High School, Planned Parenthood of New Jersey, The Penn Museum of Archeology and Anthropology, City Year of Greater Philadelphia, and the Upper Darby School District.

Karen is also a decorated veteran of the United States Army, serving her country for eight years including a tour of duty in Saudi Arabia during Operation Desert Storm.

Born and raised in Philadelphia, and now residing in Ocean City, New Jersey, Karen offers Caring Coaching to clients nationwide. In addition to coaching, she loves cooking, marathon running, and writing her blog, Carrots Don’t Scream When You Boil Them.

Karen is also the author of Your Best Year Yet! 365 Days of Little Changes that Add Up to Big Results! Available on http://www.amazon.com.

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recipes, soup, vegan

Vegan Escarole and Bean Soup

Happy New Year! Bet you thought I fell off the face of the Earth; huh? It’s been hectic (as I’m sure it’s been for everyone) so I haven’t been here in a while. But I’m back and today I wanted to bring you a really stellar recipe.

It’s cold in Philadelphia. I mean like, “holy-crap-I-need-two-hats-and-six-pairs-of-gloves” cold. The high this week is going to be 8 degrees (actual temperature!) So, in my mind, it’s soup weather!

I love a good soup! It’s just one of those things that can comfort you when you’re sick or you’ve had a bad day, warm you up when you’re cold to the bone, and nourish you (if you make it healthy).

And I love beans almost as much as I love soup! So what could be better than a soup with beans in it? This recipe is easy as ever and relatively inexpensive to make. It’s one of those soups you can throw together pretty painlessly on a weeknight with a lot of ingredients that you may already have on hand in your pantry.

Can’t find escarole? If your grocery store does not carry this particular green, spinach will be a decent substitute in a pinch. Serve this soup with a crusty slice of bread and a side salad and you’ve got an easy and healthy dinner.

Enjoy!

Vegan Escarole and Bean Soup

3 tablespoons of olive oil
1 tablespoon minced garlic
Pinch of red pepper flakes
1 small head of escarole, torn into bite-sized pieces
1 can (15.5 ounces) red kidney beans, drained and rinsed
1 can (15.5 ounces) chickpeas, drained and rinsed
4 cups vegetable broth
2 cups of water
Salt and pepper to taste

1. Heat olive oil in soup pot over medium heat. Add garlic, red pepper, and escarole, toss to coat the escarole with oil and add salt. Cook until escarole is just wilted, about 2 minutes.

2. Add kidney beans, chickpeas, broth, and 2 cups of water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt and pepper.

There you have it! It doesn’t get much easier than that.

Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out!

Karen

Want more great recipes like this? Sure you do! Hop on over to my website, http://www.thecaringcoachingcenter.com and sign up for my monthly newsletter. It’s full of great recipes and tips to keep you healthy all year long.

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