As winter's chill begins to mellow, we move into kapha season, a time characterized by cool, moist weather. We are especially prone to feelings of sluggishness and lethargy this time of year. This soup helps to balance the energies of the season.
Prep time: 10m | Cook time: 45m | Serves 4–6
1 large head of cauliflower, cut into florets
1 onion, chopped
2 teaspoons olive oil
4 cups vegetable broth or water
1 cup cashews, soaked and drained
3/4 teaspoon garam masala*
1 teaspoon salt
Preheat oven to 400 degrees.
Place cauliflower and onion in a large mixing bowl and add the oil. Stir to coat vegetables with oil, then place the vegetables on a large baking sheet in a single layer. Roast vegetables for 20–25 minutes, or until edges are lightly browned, flipping once about halfway through.
Place roasted vegetables in a medium pot, along with broth/water, cashews and garam masala. Bring soup to a boil over high heat, then simmer for about 5 minutes or until cauliflower is very tender. Use an immersion blender to puree the soup until it is very smooth (or carefully puree in batches in a conventional blender).
Return the pot to the stove over low heat. Stir in salt and cook for 5–10 minutes to allow flavors to meld. Serve immediately or refrigerate and reheat individual servings.
* Garam masala is an Indian spice blend that is full of warming spices that are perfect for the spring season. It can easily be found in many grocery stores, at Indian markets or online.