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Cauliflower and coconut soup - May soup of the Month

We at Embodied Empowerment are strong believers in the power of nourishment through food. Food is a wonderful way to connect to nature, ourselves and each other. In fact whenever our team meets up or we hold our ‘Practitioner meet-ups’ we always share food together.

“I’ve always been a strong believer in ‘Soup Therapy’,'' explains Sophie co-founder of Embodied Empowerment. “Whenever I feel stressed, overwhelmed, emotional or just a bit meh, I make soup! Taking the time to choose the right recipe to suit my mood, carefully selecting the stars of the show - my chosen vegetables! Followed by the wonderfully grounding and simple act of chopping and stirring when cooking. Finally finishing with being able to nourish me from the inside, by eating up a delicious soup I took the time to create all for me… and any lucky pals I chose to share it with!”

Enjoy our monthly Blog Post - Soup of The Month where we share a new seasonal, nourishing soup recipe every month.

Here’s this month's recipe from our resident Chef Nicoletta Tavella - La Cucina del Sole.

A wonderfully creamy white soup seasoned with a mix of oriental herbs and spices.

For the richest possible result use smooth coconut cream instead of coconut milk, for example, the Indonesian type you can find in oriental shops like tokos.

This soup is perfect also for those who don’t like the taste of cauliflower since its flavour tends to be neutralized by the other ingredients.

Garnish with fresh coriander/cilantro for extra vitamins and colour. If you don’t like it, substitute it with fresh flat-leaf parsley.

Cauliflower is high in vitamin C, K, and B-complex. It has strong anti-inflammatory properties and helps to detoxify the liver and the spleen.

Fennel seeds are anti-inflammatory for the thyroid. They also help with bad breath and improve digestion.

Coconut cream contains fatty acids (lauric acid being the most important one, also contained in bay leaves) that help fight viruses like those causing measles, hepatitis C, flu, herpes and AIDS.

Curry leaves help to lower cholesterol, improve eye health and prevent hair fall. They can be found in shops selling Indian foods and ingredients.


Serves 4-6

1 heaped tablespoon of solid coconut oil

1 pinch of fennel seeds

3 garlic cloves, finely chopped

1 piece of fresh ginger or 1-2 pinches of powdered ginger

1 big pinch of curry leaves

3 bay leaves

600 gr cauliflower florets

150 gr thick coconut cream

some fresh coriander or flat-leaf parsley to garnish

Peel the ginger and grate it finely.

Gently fry it with the rest of the ingredients (except for the cauliflower) in coconut oil. Make sure the garlic doesn’t burn or it will become quite bitter.

Add the cauliflower and stir. After about 1 minute, add about 1,5 l of hot water and a little salt.

Once the cauliflower is well cooked and tender, remove the bay leaves and blend.

If you prefer a runnier texture, add a little hot water.

Add the coconut cream (and more salt if you wish) and warm up briefly.

Serve garnished with some finely chopped coriander or parsley.

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