Just after Christmas, I got together with my friend Sasha to collab on an Ayurvedic immune-boosting soup recipe. Sasha is the brains and talent behind the insanely gorgeous food blog,…
Servings:4 | Calories:606 | Total Fat:24g | Chol:7mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 15g
75 %
Total Carb 93g
31 %
Fiber 10g
40 %
Sugars 44g
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Cholesterol 7mg
2 %
Sodium 1814mg
76 %
Protein 11g
23 %
Calories:
43% Coconut cream
24% Vegetable broth
15% Turmeric
15% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 head cauliflower, chopped 1/2 bulb celeriac, peeled and cubed 1 1/2 tablespoons avocado oil 1 teaspoon salt, divided 1/2 teaspoon black pepper 1 1/2 teaspoons ghee 1 large shallot, minced 1 inch fresh ginger, peeled and minced 1 inch fresh turmeric, peeled and minced 1 cup full-fat coconut cream (I use this brand, and it’s the BEST.) 4 cups low-sodium vegetable broth 1 teaspoon shatavari powder 1/2 teaspoon ashwagandha powder Juice from 1/2 lemon To garnish: Radishes, watercress, sunflower seeds and nigella seeds
