In this meal, we pair a nourishing curried cauliflower and butternut squash soup with quinoa flatbreads and steamed kale spiked with garlic, lemon juice and cayenne pepper.
- 2 tbsps coconut oil
- 1 yellow onion, diced
- 1 tbsp grated ginger
- 2 tbsps curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- pinch cayenne
- 1 small butternut squash, peeled, halved, seeded and chopped into 1/2-inch pieces
- 1 medium head cauliflower, chopped into florets
- 6 cups vegetable stock
- Melt coconut oil in a heavy-bottomed stock pot over medium-high heat. Stir in onion and ginger, sauteing until fragrant - about 3 minutes. Stir in curry powder, turmeric, cumin and cayenne and continue sauteing a further 2 minutes.
- Stir in butternut squash, cauliflower florets and vegetable stock. Simmer, covered, for 30 minutes. Remove from heat and puree with an immersion blender until smooth. Season with unrefined sea salt as needed.