TABLE Magazine’s friend, Liz Fetchin, a native Pittsburgher, PR firm director, everyday home cook, and food blogger shares easy but delicious recipes free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Liz’s amazing Octofree® recipes are delectable for all! This allergen-free golden soup uses only the freshest ingredients and is free of any of those common deterrents.
What Makes This Allergen-Free Soup Golden?
This allergen-free golden soup gets its color from turmeric, an anti-inflammatory, antioxidant-rich spice powder. Turmeric has comes from the Curcuma longa plant, which originates in Southeast Asia. It gets its color from the inside of the root of the plant, which gets crushed up and then turned into the spice you find at the grocery store.
Allergen-free Golden Soup
Description
A healthy and beautiful soup.
Ingredients
For the soup:
- 2 tbsp olive oil
- 4 garlic cloves, minced
- ½ Vidalia onion, chopped
- 2 tbsp fresh ginger, peeled and minced
- 4 cups of cauliflower, chopped into 1-inch florets
- 1 medium sweet potato, peeled and chopped
- 1 ½ tbsp turmeric
- ¼ tsp cinnamon
- 1 tsp cayenne pepper
- 1 tsp honey
- 4 cups vegetable stock
- 1 cup of full-fat coconut milk or gluten-free oat milk
- 1 15-ounce can of cannellini or great northern beans
Optional garnish:
- 15 ounces of roasted chickpeas (recipe below)
- Chopped fresh parsley
- Flaky sea salt
Instructions
For the roasted chickpeas:
- Preheat oven to 400 degrees.
- Drain and rinse one 15-ounce can of chickpeas, then pat dry.
- Line a baking sheet with parchment paper.
- In a bowl, toss chickpeas with 1 tbsp olive oil, 1 tsp salt and ½ tsp pepper and spread chickpeas out evenly on tray.
- Place in the oven and roast until crispy and brown, about 15-20 minutes.
- Set aside.
For the soup:
- Heat olive oil in a stock pot over medium heat.
- Add garlic cloves and onion and saute until fragrant but not brown.
- Add cauliflower and sweet potato and saute for about 2 minutes.
- Add turmeric, cinnamon, cayenne pepper, and honey, stir to coat, then cover with lid and allow to cook for about 15 minutes, stirring every once in a while to prevent burning.
- Add stock and coconut milk and bring to a boil.
- Add white beans, reduce heat to medium-low, and allow to simmer for about 10 more minutes to allow flavors to combine.
- Using an immersion blender, puree soup until smooth (or, carefully work in batches and use a conventional blender).
- Spoon soup into bowls, garnish with roasted chickpeas, fresh parsley, and flakey sea salt, sprinkle on a little extra turmeric and cinnamon, and serve.
Recipe by Liz Fetchin / Follow Octofree®
Styling by Anna Franklin
Photography by Dave Bryce
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