RECIPE

CREAMY CAULIFLOWER, TURMERIC SOUP WITH SMOKY SHIITAKE BACON

From Blissful Basil by Ashley Melillo (BenBella Books, 2016)

This soup garners its golden hue from ground turmeric, a root-derived spice with a mild flavor and potent anti-inflammatory properties. As cauliflower is also an anti-inflammatory 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 bacon sounds a little unbelievable, but at least I haven’t gone completely hippie on you . . . yet. And for my next trick, I’ll transform kale into cookies!” I kid, I kid. But seriously, I’ve witnessed both vegans and bacon lovers fall in love with this plant-powered version. But no need to take my word for it, get cooking and you’ll see for yourself just how scrumptious this veggie version can be.

INGREDIENTS

 2 tablespoons cold-pressed olive oil  1 1/2 teaspoons ground turmeric  1 teaspoon smoked paprika  1 teaspoon ground coriander  2 1/2–3 teaspoons sea salt, divided  1 large yellow onion, diced (about 2 cups)  2 medium shallots, finely diced (about 1/2 cup)  2 cloves garlic, minced  6 cups low-sodium vegetable broth  1 large head cauliflower, cut into florets (about 6 cups)  1 medium Yukon gold potato, peeled and diced (about 1 1/2 cups)  1/3 cup raw cashews

Serves 4–6 1 hour or less

 2 tablespoons apple cider vinegar or white wine vinegar  1/4 cup chopped fresh chives  1/4 cup fresh cilantro, destemmed

DIRECTIONS

 In a large stockpot, stir together the olive oil, turmeric, paprika, coriander and 1/2 teaspoon of the sea salt over medium heat. Cook for 1–2 minutes to bloom the spices, stirring frequently. Add the onion, shallots and garlic, and sauté for 6 minutes, or until soft and translucent, stirring occasionally.  Add the vegetable broth, cauliflower, potato and cashews. Increase the heat to high and bring to a boil. Then, decrease the heat to medium-low, cover and simmer for 20–25 minutes, or until the vegetables are tender and easily break apart when pierced with a fork. Turn off the heat. Use an immersion blender* to purée the soup

for 5 min- utes, or until very smooth and creamy. Season with the remaining 2–2 1/2 teaspoons sea salt or to taste, and stir in the apple cider vinegar.  Ladle the soup into bowls, top with a generous mound of shiitake bacon and garnish with chives and cilantro.  Refrigerate leftovers, covered, for up to 4 days or freeze for up to 1 month.