Whole Body Health Recipes

Coconut Cauliflower Soup with Crispy Spiced Chickpeas Coconut Cauliflower Soup with Crispy Spiced Chickpeas (serves 4)

1 head cauliflower
1 trimmed leek
7 tablespoons organic extra virgin olive oil
1 can or 1.5 cups organic coconut milk (check for no additives)
1 can (15 oz.) organic chickpeas (garbanzo beans)
2 cups fresh baby spinach (or mixed baby greens such as kale and swiss chard)
1 tablespoon ground cumin
1 tablespoon ground turmeric
Salt and pepper


  1. Place 3 tablespoons olive oil in a large, heavy bottom pot (such as enamel cast-iron or Dutch oven)
  2. Slice leek in about 1/2 in. slices and place in pot with oil, and heat over medium-high heat, stirring occasionally until leek softens and browns in a few spots, about 10 min.
  3. Meanwhile trim and chop up cauliflower into florets
  4. Add cauliflower, 1/2 tablespoon turmeric and 1.5 teaspoon salt to sautéed leeks and stir
  5. Add 4 cups filtered water to pot and bring to a gentle boil, then simmer covered for approximately 8 min., or until cauliflower is tender
  6. Meanwhile, heat 4 tablespoons olive oil in a heavy saucepan (cast-iron works best) and add drained chickpeas, remaining 1/2 tablespoon turmeric, cumin and season with salt and pepper
  7. Heat chickpeas and spices over medium heat for approximately 10 min (or longer), stirring only occasionally, allowing chickpeas to brown and develop crispy parts; if your pan is very large, you may want to add several tablespoons more of olive oil to evenly coat the botton of the pan
  8. Add 1 can coconut milk to cauliflower-leek pot and bring to a simmer
  9. In a large high-speed blender, blend hot cauliflower mixture in batches and process until smooth, return to pot and keep warm; season with additional salt and/or pepper to taste
  10. When ready to serve, toss baby greens in with simmering chickpeas and stir, and turn off heat after 1 min.
  11. Ladle puréed cauliflower soup into bowls and top with a generous spoonful or 2 of spiced chickpea-greens, and drizzle olive oil over soup
  12. For an extra anti-inflammatory boost, try adding 4 cloves peeled and diced garlic and 1 inch knob peeled diced fresh ginger to the leeks and sautée together before adding the cauliflower.

Spiritual Soup

  • 4 tbsp olive oil
  • 2 leeks, sliced thinly (white-pale green parts)
  • 6 cloves garlic, minced
  • 3-inch piece of ginger, peeled and minced
  • 1 fennel bulb, sliced
  • 1 bag (6 oz.) organic baby spinach
  • 3 stalks celery, chopped
  • 2 lemons, juiced
  • 2 cans (15oz.) organic chickpeas, drained
  • 6 cups organic vegetable broth, or homemade stock
  • 1 tbsp salt
  • 2 tsp ground turmeric
  • Zest of one organic orange
  • 1 tbsp Cumin
  • Generous pinch of saffron
  • ¼ cup chopped cilantro
  • ½-1 tsp ground black pepper

In a large Dutch oven or cast-iron enamel pot, add the olive oil, leeks, garlic, ginger, fennel and celery and heat over medium heat, stirring occasionally, for about 10 minutes. Add the salt, pepper, cumin, turmeric, saffron and orange zest, and stir to combine, heating for another 5-8 minutes. Add the broth and chickpeas and bring to a boil. Once boiling, lower heat and simmer on low for another 20 minutes. Taste for seasoning, add more salt if desired. Just prior to serving, add baby spinach and lemon juice and stir to combine. Garnish with cilantro and serve.

Note: Prior to addition of spinach and lemon juice, try blending 3 cups of soup in a high-speed blender until smooth, then adding back to soup pot for a richer broth.

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