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.


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.


Haven’t gotten your FREE health consultation yet? C’mon, you know you want to! Hop on over to 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


Vegetarian French Onion Soup

Is there anything better on a cold, blustery day than soup? It’s icky here in Philly today, and yes, I do believe icky is the correct meteorologic term for what’s happening outside my window.

I love French onion soup with all it’s gooey, cheesy goodness, but most recipes call for the use of beef broth. As a hard-core vegetarian, that often eats vegan, beef broth is a big fat NO! But still I hear that melted cheesiness calling my name, so I share with you my recipe for vegetarian French onion soup; no beef broth here! I rely on the power of the all-mighty mushroom to give my French onion soup a flavorful full-bodied flavor.


Vegetarian French Onion Soup

3/4 stick unsalted butter

2 large onions, thinly sliced

1/2 cup chopped scallions

1 tsp dried thyme

1 bay leaf

12 ounces cremini mushrooms, chopped

4 cups water

4 slices sourdough bread

1 1/2 cups shredded Gruyere cheese

salt and pepper to taste

1. Melt butter in a medium-sized pot over medium-high heat. Add onions, scallions, thyme, and bay leaf. Cook until onion are soft and golden brown, about 20 minutes. Stir frequently to avoid burning. Stir in mushrooms and season with salt and pepper. Cook until mushrooms have released their moisture, about 15 minutes. Stir in 4 cups of water and bring to a boil. Reduce heat and simmer 5 minutes. Discard bay leaf and add additional salt and pepper to taste (if needed).

2. Preheat broiler and position rack about 6 inches from heat. Divide soup among 4 ovenproof bowls. Top each with a slice of bread and sprinkle with the Gruyere. Broil until cheese is melted, about 2 – 3 minutes. Enjoy!

There you have it! Easy peasy and delicious!

Want more great recipes like this? Visit my website at to sign up for more great recipes!

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



Soup’s On!

It’s soup weather! At least it is here in Philadelphia. The cold weather makes me want to hibernate and eat lots of warm comfort food, but I don’t want to ruin my healthy eating plan, so I turn to soups that are loaded with healthy ingredients like veggies and beans. Here’s one of my favorites to warm you up on those cold winter days!

Enjoy! And until next time…veg in, don’t veg out!


Black Bean Soup

2 TBSP extra virgin olive oil

2 ribs of celery, diced

2 carrots, diced

1 small purple onion, diced

1 red pepper, diced

1 green pepper, diced

2 cloves of garlic, passed through a garlic press

1 tsp dried cumin

1 tsp dried oregano

1 tsp dried basil

1 tsp chili powder

6 cups vegetable broth

2 15 ounce cans of black beans

1 15 ounce can of diced tomatoes

1 can of corn

Salt and pepper to taste

1. In a large soup pot heat olive oil, add celery, carrot, onion, and peppers. Saute until onion becomes translucent, about 8 minutes. Add garlic and spices and cook for another 2 minutes.

2. Add vegetable broth, beans, and tomatoes. Bring to a boil and then reduce heat. Cover and simmer for 15 minutes. Add corn and simmer for an additional 5 minutes. Season with salt and pepper.

Want more recipes? Visit my website to sign up for our monthly newsletter, Click on the newsletter button and you’re in!