This recipe is based on a delicious soup from my first book Trinity’s Conscious Kitchen. We’ve enjoyed this in many forms over the years here at my house and it’s always been popular on retreats with guests.
I can’t say that it is one particular ingredient that makes this soup special. It’s a combination of everything that makes it dance and come into its fullness.
Cauliflower, potato, coconut milk, onion, nutmeg, fresh rosemary all infuse together in their wonderful simplicity, bringing out the best in each other to create something very special. It’s grounding, earthy, fragrant, tropical and celestial all rolled into one.
NUTMEG: I am using nutmeg in this recipe. It’s a spice with a rich and exciting history. As a native to the Banda Islands of Indonesia, nutmeg is something that has been highly prized and fought for over the centuries – worth it’s weight in gold (or at least is should be)!
I prefer to buy my nutmegs whole and grate them with a very fine grater. One nutmeg goes a very long way and lasts a while. Preparing them from whole keeps their volatile oils and flavours intact until that moment you need to unleash them for your culinary delights! There feels something very sacred and special about this spice, both spiritually and physically. It’s full of health benefits. It’s good for the brain, helpful for indigestion, can help to relieve pain and has a wonderful way of helping us detoxify the body.
Spiritually speaking, nutmeg has the ability help you expand consciousness and elevate your spirits.
ROSEMARY: I’ve talked about rosemary a lot more in previous articles. In this recipe it complements nutmeg (and all the other ingredients in this recipe) so beautifully. Rosemary is a super brain food (I am clearly drawn to foods that help my brain for some reason!!!) and has other wonderful anti-oxidant and anti-inflammatory properties. Read about Rosemary’s Benefits here
COCONUT MILK: I am using coconut milk in this recipe – mainly because it is seems to be more readily available for most people in either health food stores or even the supermarket. I purchase a wonderful coconut milk here in the UK from a company called Essential (a very ethical, UK brand), which contains 55% coconut milk and 45% water.
Try to find an organic, ethical brand of coconut milk if you can. Use a full fat one, for better creaminess and flavour. Try to buy one without additives of any sort.
In North America, I usually buy my organic coconut milk from a brand called ‘Thai Kitchen’.
In my original recipe the one in my first book), I actually use sweet potatoes instead of potatoes, but both options work to good effect. You can also use creamed coconut or coconut cream in this, as an alternative to coconut milk (just add in appropriate levels of water as required).
OK, let’s make this…
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