A recent report in the New England Journal of Medicine finds that regularly eating nuts may lower the risk of health issues like heart disease, colon cancer and type 2 diabetes.
A great way to make your diet a little nuttier is to add nut butters to smoothies or ground nuts, like almonds or cashews, to soups. This flavorful, healthy cauliflower soup is from Andrew Weil’s cookbook True Food. As is, it’s a creamy concoction, but I like to add a little extra texture with some cubed sweet potatoes, garbanzo beans for protein and kale for color.
Andrew Weil’s Curried Cauliflower Soup
1/3 cup cashew meal
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1/4 tsp ground cinnamon
Salt
Add-ins:
2 sweet potatoes, peeled and cubed
6 cups shredded kale (stems remove
1 can garbanzo beans
Directions
In a large pot, heat the olive oil over low heat. Add the onion and sauté about 5 minutes, until golden. Add the cauliflower, coconut milk, cashew meal, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover. Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes. Blend the soup with an immersion blender until creamy.
Pop in the cubed sweet potato, garbanzo beans and kale and return soup to a simmer. Cover and simmer about 20 more minutes, until sweet potatoes are soft and kale is wilted.
