I always like to find new ways to incorporate adaptogens into my daily routine. My two favourite adaptogens that I take almost everyday are Ashwagandha and Maca.
If you don't know this already, adaptogens are natural substances (found in some mushrooms and other plants) traditionally used to help the body adapt to everyday stress on the mind and body. They are stress response modifiers on both ends of the spectrum depending on what you take, to settle anxious feelings (Ashwagandha) or support your energy (Maca). They are also traditionally valued for supporting overall resilience and focus. Usually I get my daily dose of Ashwagandha in by adding it to a smoothie or hot beverage. This time I added it into my soup!
This soup is packed with nourishing warming ingredients like turmeric, ginger, sun-dried tomatoes and the additional goodness of adaptogens.
I added coconut milk and cauliflower for that extra thick and creamy consistency. I also kept it simple with the spices with just cumin, salt and pepper, but if you like you soup with a little heat, add in some chili flakes or cayenne pepper.
This soup is:
- Belly-warming
- Nourishing
- Creamy
- Thick
- Grounding
- Smooth
This soup is best served with a drizzle of coconut milk, spiraled zucchini, black sesame seeds, sunflower seeds, sun-dried tomatoes, micro greens, coriander, flaky sea salt, black pepper and a little squeeze of lemon/lime.
Ingredients1 tbsp. coconut oil 1 brown (yellow) onion, diced 2 garlic cloves, minced 1 tsp. grated ginger 2 carrots, chopped 1 red bell pepper, chopped 2 celery stalks with leaves, chopped ½ lemon, juiced ½ head of cauliflower 1/3 cup sun-dried tomatoes 10 rosa tomatoes 1 tsp. cumin 2 tsp. turmeric powder 3 cups low sodium vegetable broth (1 sachet with 3 cups of water) 1 tbsp. Ashwagandha 1 tsp. Shatavari ½ cup coconut milk black pepper & sea salt to taste |
Toppings½ spiralized zucchini sun-dried tomatoes coriander leaves micro greens sunflower seeds black sesame seeds slices of lime coconut milk as desired |
MethodIn a large pot over a medium-high heat, melt the coconut oil and sauté the onion. Just before translucent add the garlic, ginger, cumin, lemon juice, turmeric, salt, pepper, celery, carrots and bell pepper (sauté for 5 minutes). Then add in chopped cauliflower head and tomatoes and let it soften a little before adding the broth and turning the heat down to a simmer (add a little water if necessary to prevent it from burning). Before putting the lid on, add the sun-dried tomatoes, Ashwagandha and Shatavari and give it a good stir. Put the lid on and let it simmer for 5-10 minutes until everything is soft. Pour the soup into the blender*/food processor and process until everything is smooth. Transfer to a bowl and add toppings of choice. Notes *depending on the blender you have, if it can process hot food then you can go ahead and blend it immediately, otherwise let the soup cool before pouring into blender/food processor, and heat up again before serving. Alternatively just use a hand-blender and blend everything in the pot. |
Frequently Asked Questions
What are adaptogens?
Adaptogens are plants and mushrooms traditionally used to help the body adapt to everyday stress. Ashwagandha is among the best known.
Can you cook with Ashwagandha powder?
Yes. It stirs into savory dishes as easily as it does into a smoothie — here it goes in near the end of the simmer, so it blends smoothly through the soup.
Is this soup vegan and gluten free?
Yes — it's built on vegetables, coconut milk and vegetable broth, with no dairy or gluten-containing ingredients.
Can I make it ahead?
It keeps well refrigerated for several days and reheats gently on the stovetop. Add fresh toppings just before serving.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Kelly
Great recipe ingredients however there is no mention of where to add the coconut milk. Looks like you garnished with it but there’s no mention of it even in the Toppings section.
Barbara
Angelique – This is a gorgeous recipe. Do you have a printer-friendly version you could send? Thank you.