Holiday Detox- Cauliflower LeekTurmeric Soup

Overindulged a bit? Want to make up for it - but don't want salads or unsatisfying and sugary juices? Try this soup! My cauliflower leek turmeric soup is packed with nutrients and fiber. It is low calorie but satisfying.  It also contains the wonder spice turmeric, which is now being studied as a therapy for everything from depression to Parkinson's disease. And if nothing else- it really is creamy, comforting, and delicious. And the bonus to making it yourself- you can control the sodium content. 

I

Ingredients:
Sea Salt
1 tblsp coconut oil (I use refined as I don't like the taste of unrefined)
2 leeks, sliced thin. Use only white and light green parts, unless you don't mind the color being neon yellow green at the end.)
1.5 lbs (or a large head) of cauliflower chopped into pieces. Should be about 4 cups of 1 inch pieces.
2 cloves of minced garlic
1 tsp thyme
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
4 cups chicken broth (Or use miso or vegetable broth)

Optional:
2 tbsp minced fresh parsley for garnish
Microgreens for garnish

Saute leeks and garlic in the coconut oil in a large heavy bottomed pot over medium heat for 2-3 minutes. The idea is to soften them a bit. Stir in the cauliflower and thyme and saute for another minute.

Now add the broth, turmeric and cayenne. Turn the heat to high and boil. Once it comes to a boil,  cover and reduce heat to medium low. Leave it simmering for about 20 minutes.

Now, here comes the part that can be tricky. It needs to go into the blender. My blender can't do the whole recipe at once. I've found the easiest way is to do this in batches. You want to blend it on the pureee setting until it is completely smooth. Once it is is blended, you can return it to the pot to keep warm.

Serve in bowls, with parsley and microgreens sprinkled on top.

I also freeze this in individual portions, and grab for quick work lunches. It's surprisingly comforting and filling.

Pink Pickles

Pickled Red Onions

I spotted these absolutely gorgeous red onions at the farm stand a few weeks ago. I just couldn't resist their shining, glorious color. I got them home and then didn't really know what to do with them- it was a LOT of onion. My sister suggested pickled onions, which I love at restaurants, but never thought of making myself. She assured me it was quite easy. I began experimenting with them. It is fun on so many levels- you can use beautiful mason jasons to store them in! Their lovely pink color and unique flavor adds beauty and zest to salads, sandwiches, or my favorite- tacos! And, best of all, they are so easy! The whole thing takes maybe 10  minutes and it lasts a few weeks in the fridge. Here's the recipe I ended up with. 

1 Medium Red Onion

1/2 Teaspoon Salt

1/2 Teaspoon Sugar

3/4 Cups white or apple cider vinegar (use good quality)

1 clove of garlic, halved

4-6 black peppercorns

Kettle of water for blanching

A container for storing them in- I recommend a glass mason jar, or other non-reactive container such as ceramic. Avoid plastic and metal.

Note: You can also add some herbs like thyme- or if you want to make it spicy, put a small red chili pepper in there! Yum!

Directions

Put the kettle of water on to boil. 

Peel off the outer skin of the onion

Thinly slice the onion into 1/4 inch rounds.

Place the onions into a sieve and put it in the sink. Pour the boiling water slowly over the sliced onions- this will blanch them. 

Combine the sugar, salt, vinegar, garlic and anything else you are putting in there. 

Add the drained onions to the jar, stir and put them in the fridge. 

Wait a few hours before serving so the flavor sinks in.
DELICIOUS!