carrot & cauliflower soup

Hello eKa CIRCLE

It doesn’t take much effort to prepare fresh nourishing food from the earth. Often it is a mindset we have that blocks us to do this. We think it is complicated or expensive to cook from scratch. The trick is to keep it simple. “Kiss it” is the expression i like to use. Choose seasonal produce; you don’t need a lot of ingredients- you need variety. People get into trouble with their diet because we are creatures of habit. Disease definitely runs in families because dietary & lifestyle habits run in families. Let’s be honest there is a LOT of emotion attached to food and sadly many will choose the path of sickness over making a change in their daily health habits. The hypothalamus links directly to the nervous system, so it is easy to see how food can become a drug or a comforter for unresolved emotions.

Most people tend to overeat due to poor food choices. The body will not signal it is full until it receives the nutrients it requires. When it does though it will signal the brain’s hypothalamus to say “ok we good now! We have what we need.” You are an exquisitely designed machine.

Yesterday It was a tad cold so I checked the produce I had at hand and thought to try a carrot and cauliflower blend as a soup. I have never considered that combination before; it tasted great! Served simply with some freshly chopped parsley and some high protein bread grilled into cheesy toast. I served with some home made chilli sambal, as I was gifted some chillies yesterday – it really hit the spot.

If you want to feel a little more grounded consider they are called “root” vegetables for a reason. Even the colours of fruit and vegetables line up with the chakras. Isn’t nature amazing! So if you know you have a weak point in the body try to feed it with natures colour coding and test how you feel. Ideally learn to listen to your body over and above any emotion.

Funny as I was just chatting with a guy I coach as I was typing this blog post on root vegetables and a question he sent me re the link to the root chakra. The discussion started with crystal colours and chakra points. They are similar, the colours lead us so we really should not be as blind as we have been…it is all so cleverly colour coded. Such are these fun little synchronicities.

Here’s the soup recipe; please let me know if you like it? Adapt it to use what you have, you can’t really go wrong. You could try using parsnips, red or brown onions, celery or potato. Maybe you have some clever ideas someone else hasn’t thought of or tried?

Carrot & Cauliflower Soup

1 tbsp coconut oil

2 onions

1 tbs ground cumin

2 tsp fennel seeds

2 tsp sweet paprika

1 tsp ground turmeric

1/2 tsp ground white pepper

3 bay leaves

3 cloves chopped fresh or preserved garlic

6 large carrots, scrubbed and sliced (don’t peel)

1/4 cauliflower, cut into florets

water or stock

60 mls coconut cream

chopped fresh parsley to serve

Heat the coconut oil in a heavy based saucepan. Saute the onions until just beginning to soften. Add the spices and garlic, toss voer the heat for 30 seconds. Add the carrots and cauliflower almost cover the vegetables with filtered water or home made stock. This will vary depending on the size of your vegetables;  my rule of thumb is to add the liquid just short of covering the vegetables, as they soften and collapse into the stock.  I find the consistency of the soup is always perfect when I do this. Bring the vegetables to the boil and simmer for about 20 mins or until just tender. Sometimes I cook my soups in a pressure cooker which is take half the time.

Add the coconut cream and blend until smooth using a stick blender. Serve garnished with chopped parsley and a little extra paprika if desired.

Chilli sambal here if you like a bit of spicy kick like my family do. hot stuff

Preserved garlic recipe here food prep matters

love & light

M + E