As the days shorten and the nights stretch their icy fingers, many of us find ourselves enveloped in winter’s crisp embrace. It’s a time when the world seems to slow down, inviting introspection and a gentle acknowledgment of our inner rhythms. It can feel heavy or cold inside of us and warming soups can be a great antidote for that.
In these quiet moments, I find refuge in the kitchen, where the simple act of cooking becomes a meditative practice for me.
Today, I want to share with you a recipe that mirrors the comfort and warmth of a winter’s night: Roasted Cauliflower and Chanterelles with a Symphony of Spices.
Here is what we are using in the kitchen today:
Cauliflower, the winter garden’s star, roasted onions, sweet and earthy, creamy cashews, aromatic cumin and cardamom, zesty ginger, chanterelles, nature’s hidden treasures, sun-kissed yellow tomatoes, tangy balsamic vinegar, black salt and freshly ground pepper, rich olive oil
This dish is more than just a combination of ingredients; it’s a celebration of flavors, textures, and colors that bring warmth to your table. And as you prepare it, I invite you to indulge in a moment of musical magic. Let the soothing notes of “Caprice n°3″ by David Salleras fill your kitchen, turning the act of cooking into a dance of flavors and melodies. I loved finding this fresh ginger in the market too. So lovely! It was a source of inspiration too.
Seasonal Markets are Amazing for Community
Currently, the markets are overflowing with the Brassica family of vegetables. Their colors are so broad in range and cauliflower is now available in yellow and purple as well as white.
Also, at this time of year, there is a particular confluence of elements that leads to a bloom of mushrooms that are only found by foragers, Chanterelles. Several of the stands today were filled with this particular mushroom. And every time you ask, there is always a response of…
“We are not sure how long the season will be, so enjoy them while they are here.”
There are also always eager people standing around the tables staring at them and thinking about the cost. How to balance the cost and demands for a dish. Most foragers don’t share their favorite spots for clear reasons and it is a huge effort to find them so I don’t mind enjoying a few portions during the season.
For this dish, you could substitute any mushroom, even a reconstituted one.
Roasting Onions Adds a Subtle Sweetness
Slicing a red onion thickly and roasting adds such a great dimension to meals. There are so many ways it could be used too if you do a big batch.
From soup to sandwiches to a French onion style dip!
Their beautiful hue also adds a great garnish to any dish.
What makes onions special?
From Griffiths, 2002, “Onions are rich in two chemical groups that have perceived benefits to human health. These are the flavonoids and the alk(en)yl cysteine sulphoxides (ACSOs). Two flavonoid subgroups are found in onion, the anthocyanins, which impart a red/purple colour to some varieties and flavanols such as quercetin and its derivatives responsible for the yellow and brown skins of many other varieties.
The ACSOs are the flavour precursors, which, when cleaved by the enzyme alliinase, generate the characteristic odour and taste of onion. The downstream products are a complex mixture of compounds which include thiosulphinates, thiosulphonates, mono-, di- and tri-sulphides. Compounds from onion have been reported to have a range of health benefits which include anticarcinogenic properties, antiplatelet activity, antithrombotic activity, antiasthmatic and antibiotic effects.”
Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. Onions–a global benefit to health. Phytother Res. 2002 Nov;16(7):603-15. doi: 10.1002/ptr.1222. PMID: 12410539.
Prepare For Your Next Meals
You can plan now to do your shopping for upcoming events!
What if you could easily select and prepare these seasonal delights? Follow along in the blog to hear about what is in season and how I am eating it.
In addition, I would love if you can forward this post to friends who would like to have more plant-forward meals in their lives.
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What is in Season?
Here are some delights from our recent visit to the farmer’s market that I made this soup with.
By incorporating nutrient-rich foods like berries, red onions, and cauliflower into our winter diets, we add vibrancy to our meals and provide our bodies with the necessary tools to combat seasonal ailments.
Soup making is an art form, and the Cauliflower Chanterelle Vegan Soup is the perfect canvas. In this recipe and video, I share tips and tricks to take your Cauliflower Chanterelle Soup to the next level. From perfecting the consistency to adding unexpected flavors, learn how to elevate your soup-making skills and impress your dinner guests.
Why This Cauliflower Chanterelle Vegan Soup Will Be Your Go-To Winter Comfort Food
When I share a recipe on the blog, this is food that we eat every day in our plant-based kitchen. We don’t strive for perfection, we aim for nourishment that can sustain us for the work we feel called to do while on this planet. I encourage you to reinvent and change the recipes to suit your palate and interests. In many ways, these recipes could be thought of as building blocks. Using them helps create a routine in the kitchen that reduces decision fatigue that comes up when planning meals. AND this recipe can make any leftover feel interesting.
Please share your feedback on the recipes as well in the comments.
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Join me in celebrating the seasons.
The incorporation of these mindful choices into our meals helps us stay on the path of a balanced, nutrient-rich plant-forward lifestyle.
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Savor this creamy cauliflower and chanterelle soup, a blend of aromatic spices, roasted onions, and earthy mushrooms, perfect for a cozy, winter comfort meal.
Ingredients
UnitsScale
1 large head of cauliflower, cut into florets
1–2 red onions sliced to about 1/2 inch slabs – if you make extra, can use for other things
4cups water
1/2 tsp cumin seed
1/2 tsp coriander seed
1/4 tsp cardamom powder or 2–3 pods crushed
1-inch piece of ginger, grated or sliced
1/2cup cashews, soaked in water for 2 hours and drained (can add more if you like a thicker soup)
1cup chanterelles, cleaned and trimmed (or mushroom of choice)
1 yellow tomatoe, diced
Balsamic vinegar drizzle
Black salt and freshly ground pepper, to taste
Olive oil, for sautéing and topping
Instructions
Instructions:
Cook the Cauliflower: Bring 4 cups of water to a boil in a large pot. Add the cauliflower florets, cumin, corriander, cardamom, and ginger. Boil until the cauliflower is tender, about 7-10 minutes. You can also do this in the microwave. Remove the cardamon pods as they are woody, but you can leave the other spices.
Roast the onion: Slice the onion into thick slabs (approx 1/2 inch to 3/4 inch as seen in the pictures) and cook in a preheated oven at 375 for 15-20 minutes or until done (translucent and sweet to taste) or to your flavor preference. You can add some olive oil on top if desired.
Prepare the Cauliflower Puree: Combine the boiled cauliflower and the water from cooking (that has the cardamon pod removed, roast onions, and soaked cashews in a blender. Blend until smooth, adding extra cooking liquid to reach your desired creamy consistency. It can take longer than expected, so keep going with the blending until it is a smooth puree. I usually add all the water that the cauliflower was boiled in. If the soup is on the thin side of your liking, you can cook it on the stovetop for 5-10 min. And if it is too thick, you can add extra water or nut milk.
Sauté the Chanterelles: Heat a dash of olive oil over medium heat in a skillet. Add the chanterelles and cook until they’re tender and golden. Season with black salt and pepper. So good! Try not to eat all of them before you put them on the soup. 😂 You could use another mushroom that is available, shiitake would be another good choice.
Assemble the Dish: Spread the creamy cauliflower puree at the base of your serving dish. Top with the sautéed chanterelles and diced yellow tomatoes. Drizzle with balsamic vinegar glaze and black salt. See below for resources for this. I love to make a mandala design as seen in the video.
Serve: Enjoy this comforting and nourishing dish warm, perfect for a cozy winter meal. Some wonderful toasted sourdough is a great addition.
Notes
Cooking Tips:
Adjust the thickness of the cauliflower puree to your preference by adding more or less of the reserved cooking liquid.
Use any mushroom that you prefer/can find
Experiment with other toppings to make a soup “mandala”
To make the soup extra creamy, blend the cashews with the cauliflower liquid first and let it go for several minutes. Then, add the cauliflower. You could also use a premade batch of cashew creme.
Prep Time:15
Cook Time:15
Category:soup
Keywords: vegan, soup, cauliflower
Click on the Instacart link above to grab the ingredients
Next, just click on the “Instacart” shopping link in the recipe and the app will let you pick the store and provide as basis for the shopping and ingredient list. It has worked great for us.
ALSO…. if you select the pick up option which you can do on the way home from work, you will even have a small credit on your purchases for your next visit.
To sum up, if are a busy professional, look into Instacart as a way to eat healthier when your schedule is really busy as either a delivery or pick up option.
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The CE experience for this Blog Post / Article is powered by CMEfy – click here to reflect and earn credits: https://earnc.me/7CbypP
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Looking to make a positive change in your life and community? Dr. SiriChand is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. Dr. Khalsa has dedicated her career to promoting long-term vitality through the choices we make every day. She is an expert in Ayurveda and plant-based nutrition. She particularly works with physicians to explore how to create time for self-care. Take the first step towards a healthier, happier future, and contact Dr. Siri Chand Khalsa today. In conclusion, let’s create a better world together through mindful living. Study Ayurveda with Dr. Khalsa. Learn more here.
Review other recent seasonal PLANT-BASED posts here!
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Dr. Siri Chand
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May your life be nourished and vital!
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It is a seasonal mushroom that you might find in the cool rainy months in California. It is not easy to cultivate and is generally foraged. Please forage responsibly and safely and confirm mushroom identity with certainty. Check local foraging laws and consider joining a local mushroom group for specific guidance and best spots. I have seen it at local gourmet stores too. You could also use other mushrooms like maitake, enoki or shiitake.
I’m excited to try this. Where can I find Chanterelles?
★★★★★
It is a seasonal mushroom that you might find in the cool rainy months in California. It is not easy to cultivate and is generally foraged. Please forage responsibly and safely and confirm mushroom identity with certainty. Check local foraging laws and consider joining a local mushroom group for specific guidance and best spots. I have seen it at local gourmet stores too. You could also use other mushrooms like maitake, enoki or shiitake.
★★★★★
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