Comfort yourself with this cold weather recipe
Not only is it soup weather but it’s also anti-inflammatory season. The cold and sometimes wet weather of winter can reek havoc with our joints creating aches and pains. I can’t control the weather, but I can make lifestyle choices to help me through the season. For me, this anti-inflammatory soup is just what the doctor ordered. In addition to focusing on diet, I increase my yoga and qigong sessions and try to take at least one bath a week with epsom salts. The bath is very effective at warming me up before bedtime so that I sleep soundly (enhanced by the magnesium in the salts).
I made this recipe with chicken stock, but it’s fine to use vegetable broth instead if you’re vegetarian or vegan. I also use both leeks and fennel in the soup since both are great for digestion.
Ingredients
1/4 C olive oil
1 leek, thinly sliced, white part only
1 bulb fennel, thinly sliced
2 cloves garlic
1/2 head cauliflower, cut into 2″ pieces
1 yukon gold potato, cut into 2″ pieces
2 t ground turmeric
1 t salt
freshly ground pepper to taste
pinch red chili flakes
6 C chicken or vegetable stock
1 C cooked garbanzo beans
olive oil to drizzle on top
Instructions
Place the olive oil in a large pot over a high heat.
Add the leeks, fennel, and garlic and saute until the vegetables have softened and begin to brown, about 5-8 minutes.
Add the cauliflower, potato, turmeric, salt, pepper, and chili flakes and saute an additional minute to combine the ingredients.
Add the chicken stock and bring to a boil.
Reduce to a simmer and cook, stirring occasionally until the vegetables are tender, about 12-15 minutes.
Puree the soup with an immersion blender or in a blender until smooth.
Place in a serving bowl and garnish with garbanzo beans and drizzle with olive oil.
Serves 4-6
