Hi friends, I am back and the weather is wintery so it is only right that I share with you a recipe for what is bound to be your winter staple this season. It is deliciously hardy, unbelievably healthy, and so so comforting.
My mom sent me this recipe on Sunday and I procured the ingredients and immediately got to cooking. I made a few changes to the original recipe for flavor and health purposes.
This soup is full of anti-inflammatory foods (ginger, turmeric, and onion), foods that support stomach health (cumin, ginger, coriander), and foods that help rid the body of toxins (coriander, cilantro, onion, and Himalayan sea salt).
Not to mention the super foods in this soup (Kale, tomato, coconut, cauliflower) are chock-full of vitamins (C, K, E, B6). This perfect blend of fresh vegetables and herbs can support lower cholesterol goals and promote heart health.
This is an inflammatory balm and immune boost in a bowl, here's how we make it.
2 Tablespoons of coconut oil
1 can of full fat coconut milk
1 teaspoon of olive oil
3 ripe tomatoes
2 cups of chopped kale (original recipe called for 1 cup, we are upping the antioxidants in ours)
2 tablespoons of chopped cilantro
1 medium white onions
1 head of cauliflower
1 jalapeño (two if you like it spicy)
1 medium size filet of fish (I used wild-caught tilapia but any white fish or no fish at all will do)
1 teaspoon of cumin seeds
1 tablespoon of cumin powder
1 tablespoon of coriander powder
1 teaspoon of turmeric powder
1 teaspoon of Himalayan sea salt
1 teaspoon of smoked paprika
1 teaspoon of black pepper
2 tablespoons of minced ginger
1. Finely chop the tomatoes and onions
2. De-stem and chop the cauliflower into bite size pieces.
3. De-stem, de-seed, and dice the jalapeño
1. Put the coconut oil in your pot and heat for 1 minute on medium heat.
2. Add the cumin seeds and move them around gently until they are brown (~ 1 minute)
3. Add your onions and after they are soft, add your tomatoes.
4. Next add your cilantro, kale, jalapeño, and cauliflower.
5. Stir and let cook for 2 minutes and add cumin, coriander, turmeric, salt.
6. Turn the heat to low and in a new pan heat the olive oil and put your fish in the pan, sprinkle with paprika and flips. Cook for 2-3 minutes or until thoroughly cooked but not dry.
7. Add fish to pot of vegetables and add coconut milk.
8. Cover and cook on medium for 15-20 minutes.
If you try it and love it, let me know!