A Soup To Cure Those Winter Blues

Photo: Courtesy Of The Crunch Radish.
By Miranda Hammer
If you happen to be living in Hawaii and nursing the last few drops of that piña colada, then you may have missed the memo. It's freezing here in some parts of the East Coast, single-digits freezing. The type of bitter cold that makes you want to hibernate until spring, never remove your shearling slippers and cashmere loungewear, and curse that infamous area of a witch. 
Soup is all I want to eat when it is THIS cold. Not the thin, light, and airy kind, but the hearty, rich, and deeply nourishing variety that warms and soothes every part of you. This stew will satisfy your need for the comfort in a bowl that we all crave in winter. Not only is it delicious, but it is also loaded with immune-boosting properties from ginger, curry, and turmeric, which give your body that extra line of defense. The finishing touch of coconut milk makes the meal luxurious and wraps your belly in a blanket of wellness and warmth. 
Here's to daydreams of frolicking on the beach and fruity cocktails. 
Curried Coconut Chickpea And Cauliflower Stew
Serves 6-8
1/2 tbsp coconut oil 
1 tsp curry powder
1 tsp turmeric 
1/2 tsp chili powder
1/4 tsp ground nutmeg 
1/4 tsp ground cinnamon 
1 white onion, diced
1 small all-purpose potato, diced (I used russet)
3 cloves garlic, minced
1-inch piece of ginger, minced
1 green bell pepper, chopped
14 oz diced, fire roasted tomatoes
2 cups vegetable stock 
1 medium head of cauliflower, cut into bite-sized pieces 
2 cups cooked chickpeas (sodium-free)
8 cups baby spinach 
1 cup coconut milk 
Sea salt 
Handful of cilantro for garnish (optional)
2 cups cooked brown rice (optional)
1. In a Dutch oven,  melt coconut oil over medium heat. Add the curry powder, turmeric, chili powder, nutmeg, and cinnamon and toast the spices for 30 seconds.
2. Add the onion, coat with spice mixture, and sauté until translucent. Add potatoes and sauté for 3 minutes. Stir in the garlic and ginger and cook until fragrant, 1 minute. Toss in green bell pepper and cook for another 2 minutes until slightly softened. 
3. Pour in the tomatoes and scrape the bottom of the pan to deglaze. Add the vegetable broth, cauliflower, and chickpeas. Stir to combine. 
4. Lower heat to medium-low, cover pot, and cook for 30-45 minutes or until the potatoes and cauliflower are fork-tender. Turn off heat and stir in coconut milk and spinach.
5. Season with a pinch of sea salt and serve with torn cilantro leaves and brown rice. 

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