When our chakras are imbalanced, we may experience “dis-ease” in that area of the body, plus related psychosomatic symptoms such as hip problems, hormonal imbalances, digestive issues, heart conditions, mucus, headaches, or brain fog. Thanks to ingredients such as grounding root vegetables, sultry cinnamon, empowering turmeric, heart-expanding leafy greens, nutrient-dense spirulina, and enlightening beets, these soups are delicious plant medicine.
6 heaping cups cauliflower florets
3 garlic cloves, minced (or ¾ tsp asafetida for pitta)
2 tbsp plus 1 tsp grapeseed, coconut, or avocado oil, divided
1 tsp turmeric
1 tsp ground cumin
⅛ tsp crushed red pepper flakes (omit for pitta)
1 medium yellow onion or fennel bulb, chopped
3 cups vegetable broth
¼ cup full-fat coconut milk, shaken, to serve
- Heat the oven to 450°. In a large bowl, toss cauliflower and garlic with 2 tbsp oil, until well coated. Add turmeric, cumin, and red pepper flakes, and toss to coat evenly. Spread cauliflower on a baking sheet in a single layer, and bake until browned and tender, 25–30 minutes.
- Meanwhile, in a large pot or Dutch oven, heat remaining 1 tsp oil over medium heat. Add onion, and cook for 2–3 minutes, until translucent.
- When cauliflower is done baking, remove from the oven. Reserve 1 cup to top soup. Take remaining cauliflower and add to a medium pot with onion, and pour in vegetable broth. Bring to a boil, then cover and cook over low heat, 15 minutes.
- Blend soup to a smooth purée using an immersion blender, or let it cool and purée in batches with a regular blender.
- Serve topped with reserved roasted cauliflower and a drizzle of coconut milk.
- Serving Size: 4