Food is Medicine: Golden Cauliflower Soup with Seared Wild Mushrooms

Posted on 09 January 2018

by Dr. Denise Cooluris, ND

The first time I made this soup I was really lucky – it came together beautifully. Perhaps because it was the end of a cozy Sunday where I could lose myself in cooking and not overthink the process much. I happened to have all of the ingredients at hand and rather thoughtlessly moved through the motions of the recipe and was delighted with the nourishing and complex flavors at the end of the process. After such fortune, I was hooked. To me, that is one of the greatest delights of cooking – allowing the art of connection with nutrient rich foods and some simple technique to combine seamlessly into a nourishing meal.

This soup is really lovely on its own, but the nutty mushroom flavor and oceanic bite to the pistachio blend really elevate it to a great experience. The mineral, antioxidant, and immune benefits are an added plus. I encourage you to play with this recipe a bit – maybe adding some additional turmeric for heightened anti-inflammatory and detox benefit, or add some dried astragalus root to the broth to get an extra immune boost from your meal. Whatever variation you may choose, I hope you enjoy this soup as much as I do and share the recipe with your family and friends.

This soup recipe is by Julie Morris, Superfoods chef and cookbook author, and sourced by “Superfood Soups” (Sterling Publishing Co. Inc, 2016)

Golden Cauliflower Soup with Seared Mushrooms

Ingredients
2 TBSP shelled raw pistachios
¼ tsp. wheatgrass powder (optional)
¼ tsp salt
1 TBSP coconut oil
2 leeks, white and light green parts only, sliced thin
2 cloves garlic, minced
1 ½ lbs cauliflower, cut into 1” pieces (about 4 cups)
1 tsp fresh thyme leaves, minced
½ tsp ground turmeric
¼ tsp cayenne pepper
4 cups Miso Broth (see recipe)
½ cup raw cashews
1 cup wild mushrooms (maitake, chanterelle, &/or shiitakes work well)
1 TBSP grapeseed oil
2 TBSP minced fresh parsley
¼ cup microgreens or edible flowers for garnish (optional)

Miso Broth
(amended from original recipe)
2 TBSP yellow miso paste
1 qts (4 cups) bone broth or water or equal parts of each
½ tsp kelp granules (optional)

Soup Instuctions:
Chop pistachios very finely. Place in a small bowl and add wheatgrass powder and a scant ¼ teaspoon sea
salt; set aside.

Warm coconut oil in a heavy bottomed pot over medium heat. Add leeks and garlic, and cook for 2-3 minutes until leeks are softened. Stir in cauliflower and thyme, and cook for 1 minute longer. Add turmeric, cayenne,and Miso Broth, and turn heat up to high. Bring to a boil, cover, and reduce heat to medium-low. Cook for 20 minutes or until cauliflower is very soft.

Remove pot from heat and add cashews. Transfer soup to a blender, working in batches as needed, and puree until completely smooth. Return soup to pot and keep warm.

Depending on the the size and variety of mushrooms you use, tear into bite sized portions or slice into ¼
inch pieces.

Warm grapeseed oil in a large skillet over high heat. Once the oil is shimmering, add the mushrooms, spreading out in an even layer as much as possible. Without stirring, cook mushrooms for 1-2 minutes to sear.

When mushroom bottoms have turned golden, flip over with a spatula and repeat on the other side for 1-2
minutes longer.

Transfer mushrooms to a bowl, add parsley, season with salt, and toss well.

Serve soup by ladling it into bowls and sprinkling with ground pistachios. Place a mound of mushrooms on
top, and garnish with greens as desired.

Miso Broth Instructions:
Blend all ingredients together in a blender until miso is fully dissolved.

Use in soups as directed, or warm over low heat to enjoy as a sipping broth. The broth may be stored in the
refrigerator up to one week or kept in freezer for several months.

Dr. Denise Version: Warm bone broth over medium heat. Once warm, scoop about a ½ cup of the broth into a small bowl and whisk with the miso until it dissolves fully and a smooth paste is formed. Pour this mixture back into the broth and then add to soup. Be careful not to overheat the miso broth – adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health.

* Dr. Denise Tips:
Steamed kale or collards are very nice toppings here. This soup also does well with a dollop of quinoa for additional protein. Consider using bone broth to increase mineral content and enhance the immune benefits of this meal.


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