03/24/2022
Lee has a passion for Chinese medicine; tries to live and embody it in his own life and his practice.ββββββββ
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LF: "I have always loved many different foods for as long as I can remember. Whenever I am not quite myself, feeling run down or come down with the occasional bug, I turn to soups and stews, broths and braises."ββββββββ
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According to Chinese medicine, cauliflower is sweet in taste, neutral in temperature and enters the Spleen, Kidney and Stomach channels. These qualities strengthen the body and lubricate the intestines. When soup is very easily digestible, it can help with the debilitated and weak feeling after a bad cold or flu.ββββββββ
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Roasted Cauliflower Soupββββββββ
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1 head cauliflower ββββββββ
1 medium onion, diced ββββββββ
1 fennel bulb, diced (optional)ββββββββ
1 TBSP Minced Garlicββββββββ
4-5 cups broth (vegetable or chicken)ββββββββ
1 Tsp ground cumin (optional)ββββββββ
1 tsp curry powder (optional)ββββββββ
Salt and pepper to tasteββββββββ
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Preheat oven to 400 degrees. Cut up cauliflower and toss with oil, salt, pepper. Roast for 30-45 minutes stirring halfway. Meanwhile, sautΓ© over medium-high heat the onion, garlic, and fennel until soft and translucent then add the curry powder and cumin. Deglaze with a little water or broth and then add the rest of the broth to the pot. Add cauliflower and cover. Cook over medium heat until everything is soft, about 15-20 minutes. Mash for a more rustic feel or blend until smooth for a creamier finish. Add salt and pepper to taste. Serve with a dollop of sour cream or yogurt.