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recipe

CREAMY

CAULIFLOWER,

TURMERIC SOUP

WITH SMOKY
SHIITAKE BACON

From Blissful Basil by Ashley Melillo (BenBella Books, 2016)
his soup garners its golden
hue from ground turmeric,
a root-derived spice with a
mild flavor and potent an-
Tti-inflammatory properties.
As cauliflower is also an anti-inflamma-
tory and detoxifying agent, this soup
offers quite the kick of body benefits.
Plus, it’s rich and creamy thanks to the
addition of raw cashews and Yukon
gold potatoes.
This silky soup is finished with
flecks of fresh herbs and a generous
sprinkling of crisp shiitake “bacon.” I
know, I know. Turning mushrooms into Serves
bacon sounds a little unbelievable, 4–6
but at least I haven’t gone completely 1 hour
or less
hippie on you . . . yet. And for my next
trick, I’ll transform kale into cookies!”  1/3 cup raw cashews  Turn off the heat. Use an immersion
I kid, I kid. But seriously, I’ve witnessed  2 tablespoons apple cider vinegar blender* to purée the soup for 5 min-
both vegans and bacon lovers fall in or white wine vinegar utes, or until very smooth and creamy.
love with this plant-powered version.  1/4 cup chopped fresh chives Season with the remaining 2–2 1/2
But no need to take my word for it,  1/4 cup fresh cilantro, destemmed teaspoons sea salt or to taste, and stir in
get cooking and you’ll see for your- the apple cider vinegar.
self just how scrumptious this veggie DIRECTIONS  Ladle the soup into bowls, top with a
version can be.  In a large stockpot, stir together generous mound of shiitake bacon and
the olive oil, turmeric, paprika, cori-
INGREDIENTS garnish with chives and cilantro.
 2 tablespoons cold-pressed olive oil ander and 1/2 teaspoon of the sea  Refrigerate leftovers, covered, for up to
 1 1/2 teaspoons ground turmeric salt over medium heat. Cook for 4 days or freeze for up to 1 month.
 1 teaspoon smoked paprika 1–2 minutes to bloom the spices,
 1 teaspoon ground coriander stirring frequently. Add the onion,
 2 1/2–3 teaspoons sea salt, divided shallots and garlic, and sauté for 6
 1 large yellow onion, diced (about 2 minutes, or until soft and translu-
cups) cent, stirring occasionally. * No Immersion
 2 medium shallots, finely diced (about  Add the vegetable broth, cauliflow- Blender? | If you
1/2 cup) er, potato and cashews. Increase don’t have an
 2 cloves garlic, minced the heat to high and bring to a immersion blender,
carefully ladle
 6 cups low-sodium vegetable broth boil. Then, decrease the heat to the soup into a
blender in small
 1 large head cauliflower, cut into medium-low, cover and simmer for batches and blend
florets (about 6 cups) 20–25 minutes, or until the vege- until smooth. Be
 1 medium Yukon gold potato, peeled tables are tender and easily break very careful as the
and diced (about 1 1/2 cups) apart when pierced with a fork. soup will be hot.

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