Madrona Nutrition and Fitness: Recipe and Nutrition Guide

Madrona Nutrition and Fitness:
Guide to Wellness through Holistic Diet
and Lifestyle

Rachel Fiske
Certified Holistic Nutrition Consultant,
Certified Personal Trainer

Thursday, May 9, 2013

Curry Cauliflower Soup Recipe

Hello all!

While here in San Francisco we had a brief taste of summer last week, yesterday returned to the somewhat chilly and foggy days typical of "summer" here on the bay. But looking on the bright side, I was inspired to make this delicious soup recipe courtesy of that was absolutely delicious!! And, if you haven't checked out this blog, its a great one.

First, lets take a look at some of the nutrient benefits of the main ingredient used: cauliflower

Cauliflower is a cruciferous vegetable that should be included regularly in your diet. Aside from the great nutrient profile (which we'll go over) it has a unique neutral sort of taste that can be made either savory or sweet. The cruciferous family of vegetables is essential for detoxification, cancer prevention, and preventing the formation of free radicals in the body. Other beneficial cruciferous veggies include broccoli, brussel sprouts, and cabbage. 

Cauliflower is very high in Vitamin C, which is essential for adrenal support (aka stress and blood sugar regulation, among other things) and healthy immune function. This super food is also high in Vitamin K which is crucial for bone and liver health, and certain B-Vitamins necessary for brain function and nerve cell development.

Bottom Line: If you don't already eat cauliflower regularly, you're missing out!!!

Now, on to the recipe....

Courtesty of


1 head of cauliflower, roughly chopped
1 sweet onion, chopped
1 apple, chopped
1 garlic clove, minced
1/2 can coconut milk (whole fat, organic from the can)
2 cups chicken (or other bone or veggie) broth, preferably homemade!
2 tablespoons curry powder
1 tablespoon raw honey (optional)
1 tablespoon garlic powder
1-2 tsp sea salt
1/4 tsp cinnamon
black pepper to taste
1-2 tbsp coconut oil, butter, or ghee


  • Preheat oven to 400.
  • Add cauliflower drizzled with some coc. oil, butter or ghee to the oven for about 20 minutes to roast.
  • While the cauliflower roasts, using a soup pot sautee garlic in remaining cooking fat. Then, add onion and apples until fragrant.
  • Then, add coconut milk, broth, and spices. Simmer for about 10 minutes on low heat.
  • Now, using an immersion blender or food processor, blend everything (including cauliflower) until desired smoothness/consistency.
  • If you'd like, add meat. I added some cooked chicken and it was delicious!