Curried Cauliflower Stew

It’s officially soup season! I am so excited to cozy up with some of my favorite soup recipes this fall and winter. Soup and stews are great for a number of reasons. First off, they are usually packed with tons of veggies and spices to help boost your immune system, they help keep us hydrated, they make great leftovers, and they are pretty inexpensive to make.

This recipe has all those benefits plus being yummy and delicious! I wanted to create a warming dinner that had all the veggies that I had in my fridge. I decided to caramelize the onions and it gave this dish a nice sweetness paired with all the spices of garlic, ginger, and turmeric. Then I topped it off with coconut milk to make it extra creamy. The taste gives me yellow curry vibes, but with more veggie broth and lots more veggies. With each bite, your taste buds will be doing the happy dance!

It’s a perfect blend of healthy fats, protein, and carbs to keep you and your immune system at it’s highest level. Of course, this recipe is all dairy free, gluten free, and refined sugar free too.

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Makes 3-4 servings of soup

The Goods:

• 1 tsp coconut oil

• 1/2 tsp salt

• 1 large yellow onion, sliced

• 1 tsp Big Tree Farms Golden Coconut Sugar

• 3 garlic cloves, minced

• 1 inch chunk peeled ginger, minced

• 1 inch chunk peeled turmeric

• 1 tbsp curry powder

• 2 carrots, thinly sliced

• 2 celery stalks, sliced

• 2 small sweet potatoes, cubed

• 1 can full fat coconut milk

• 5 cups veggie broth

• 1 can great northern beans, drained

• 1 package beech mushrooms,

• 1/2 medium cauliflower, florets sliced

• parsley, minced

• lemon, cut into wedges

• chili oil

The Method:

1. In a large soup pot, heat coconut oil on medium high heat. Once hot, add in the onion and pinch of salt and sauté for 1-2 minutes. Now toss in the coconut sugar and sauté 3-5 minutes to caramelize the onions. Use a splash of veggie broth to deglaze the bottom of the pan if needed.

2. When the onions are nice and golden brown, add in the garlic, ginger, turmeric, and curry powder. Stir everything together and toast the curry powder for 1-2 minutes.

3. Then toss in your carrots, celery, sweet potatoes, and sauté for 2-3 minutes until slightly softened.

4. Next add in your coconut milk and 3 cups of veggie broth, stir, and cover. Cook on medium high heat for 10-12 minutes. Stir occasionally if needed.

5. By now the veggies have softened up a bit, and this is the time to add your beans, mushrooms, cauliflower, the remainder 2 cups of broth, and pinch of salt. Cover and cook still on medium high heat for another 10-12 minutes.

6. Taste for salt, and check if the veggies are fork tender. Grab your servings bowls and add a generous portion of stew to each bowl. Garnish with a pinch of parsley, a lemon wedge, and a drizzle of chili oil.

7. Enjoy on these colder nights ahead. Makes as great leftovers or meal prep! Keeps for 5-6 days in the fridge.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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