I’m addicted to this soup following the gift of the recipe from a wonderful client family sorting out digestive issues and autoimmune situations—which go hand in hand, read my article.and sample autoimmune meal plan. This chowder came later… Because the aim is to provide a healthy, digestive friendly, and hearty soup, all nuts and seeds are soaked overnight and you need a stock of bone broth or vegetable broth. After that, this recipe takes 30 minutes to make and can be made vegetarian or vegan depending on your choice of broth.
A word on quinoa: This heritage, pseudograin, seed works for many but not all due to its saponin coating (the word saponin is derived from Latin “sapo” which means soap. While saponins can have anti-inflammatory, immune-boosting, and antibacterial properties, in some they can irritate the digestive tract. Buckwheat is gentler and packs a high protein punch with all essential amino acids (14 g per ½ cup serving compared with 4.4 g for quinoa). While the oven is on for roasting garlic and vegetables, make a batch of Rosemary Black Olive Focaccia for dipping. Simply yum!
Serves 4
Ingredients
½ cup raw almonds plus water to soak overnight
½ cup quinoa or buckwheat groats plus water to soak overnight
Optional ½ teaspoon raw apple cider vinegar split between the soaking almonds and seeds
Trimmed garlic bulb for confit – recipe is here
1 head cauliflower
1 red potato
2-3 Tablespoons extra-virgin olive oil
½ teaspoon fine ground sea salt
¼ teaspoon pepper
½ cup hummus – recipe is here
2 cups bone broth – recipe here – or vegetable broth
3 cups water (unless you like it rich then add more broth)
2 teaspoons tahini – or recipe here
2 teaspoons nutritional yeast flakes (optional but a great source of B vitamins)
Sea salt and pepper to taste
Chopped parsley for garnish
Preparation
- Place almonds in a bowl and cover with water to soak overnight
- Place quinoa or buckwheat in a bowl and cover with water to soak overnight (optional, add ⅛ teaspoon raw apple cider vinegar to each of the soaking seeds)
- The next day, preheat oven to 425oF.
- Prepare the garlic confit: place a trimmed garlic bulb into an oiled ramekin or muffin pan, drizzle with 2 teaspoons olive oil, bake 30 minutes until tender but not crispy.
- Chop cauliflower into florets, chop the potatoes into thin and quartered slices. Place in a mixing bowl and stir in olive oil, salt and pepper.
- Arrange on an oiled baking sheet and bake in preheated oven for 20-25 minutes. Until the cauliflower is starting to brown and the potatoes are soft—they do not need to be fully baked.
- While the vegetables are baking, strain the quinoa or buckwheat and rinse well. In a small saucepan, add the seeds plus ½ cup water or broth. Bring to a boil and simmer until tender (12-15 minutes for quinoa; 3-5 for buckwheat).
- Squeeze the garlic out of the skin and add to a blender—at least 4 cloves, more if you love garlic.
- Drain and rinse the soaked almonds and add to the blender.
- Add the roasted veggies, hummus, and the cooked quinoa or buckwheat groats.
- Add additional ingredients then cover with broth and water.
- Blend until smooth and creamy—you can do this in batches and then combine in a large tureen.
- Serve garnished with dollops of roasted garlic, a few tossed garbanzo beans, chopped parsley…
Yum!!!
