Ingredients (roughly, cuz I don't measure anything):
1.5 c vegetable broth
1.5 c water
1.5 c chopped cauliflower
2 smallish red potatoes, chopped
3 cloves garlic
.5 c chopped carrot
.5 c chopped beets (fresh)
1 smallish green pepper
5 brussel sprouts
handful of fancy garden greens (spring mix or spinach or whatever)
1.5 tsp curry
1.5 tsp turmeric
1 tsp cardamom
.5 tsp cayenne pepper
.5 tsp Accent
2 tsp dried cilantro
Some cloves (don't eat them!!!)
1 bay leaf
First, boil some chopped cauliflower and potato in 1:1 vegetable broth:water (you don't need that extra sodium). Throw in some chopped garlic. When those are nice and soft, whiz it up in the food processor until it is as smooth as you want it.
Throw in lots of nutritious vegetables. I used more potato, carrots, beets, green bell pepper, and brussel sprouts. Spice with curry, turmeric, cardamom, cloves, cayenne pepper, cilantro, bay leaf and Accent (which is naughty, since we are trying to cut down on sodium intake - alternatively, you could use salt, if you decide you don't care about your body). I ALSO put in a couple leaves of the cauliflower head because that is supposed to be good for flavoring, but don't eat them. Simmer gently, covered, until the potatoes are soft (not sure how long that took 20 min?). At the very end, I wilted some garden greens on the top since those are healthy too! Now, it is ready to consume and fight off your cold virus!!!
Remember! Take out the cauliflower leaves and don't eat the icky cloves or bay leaf.
If I had been able to find the coconut milk I swear I had, I would have put that in there. I was also making quinoa and lentils to add to the soup, but I decided that it wouldn't fit quite right, so I didn't. You could add tofu or white beans or something to boost the protein levels, if you wanted. Something else you could do that I totally forgot about: add some ground flaxseed! I have some in my freezer, but I always forget it is there...
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