Recipe from Apollo Health, Reversing Alzheimer's Disease
This flavorful cauliflower recipe is an easy and delicious fall favorite. Not only is this soup comforting, but it is also deeply nourishing. The stars in this soup are turmeric and cauliflower. Turmeric contains many healing benefits giving the soup its beautiful yellow color, and cauliflower is naturally-packed in B and C vitamins and fiber. Serve this soup as the main course or as a side dish on a chilly night and enjoy! Ingredients Vegan, vegetarian, dairy-free, gluten-free ingredients
1 Large head of cauliflower cut into 6-8 large chunks
1/2 Large carrot or two small carrots peeled and cut into four pieces
1 Thumb size piece of ginger peeled and cut into four pieces
3 Cloves of garlic
2 Tbsp. turmeric powder
Pink Himalayan sea salt
1 Cup coconut milk unsweetened*, or 1 cup unsweetened almond milk if you are an ApoE4 carrier
Coconut milk full fat*
Your favorite dried herbs, I used thyme, dill works well too
Freshly ground black pepper
* Saturated Fatty Acid (SFA) found in coconut milk has been shown to elevate your LDL particle number (LDL-P) and Apolipoprotein B (ApoB), especially inApolipoprotein E epsilon-4 (ApoE4) carriers. Instructions
Bring 6 cups of water (48oz) to a boil in a large pot. Add the cauliflower, carrots, and ginger. Cook for about 20 minutes on medium heat until your veggies are thoroughly cooked through and are very soft.
Turn the heat off your soup and let it completely cool.
Using a high-power blender, blend your soup until smooth.
Add in salt to taste, turmeric, and black pepper to taste, garlic and the coconut milk. Blend.
Transfer the soup back to the pot and heat on lo-medium.
Serve your soup; use a spoon to drizzle on an extra bit of coconut milk. Sprinkle with your favorite dried herbs and enjoy!