Thai-Style Turmeric-Coconut Soup

Today and the day before yesterday Shalveena has not been feeling very well. She was in a lot of pain; probably caused by inflammation. She thus had to temporarily yield her primary domain, the kitchen, for a few days. The following soup I cooked with the objective to reduce inflammation (Turmeric, Garlic, Cauliflower) and reduce pain (Ginger).

Ingredients

• 3 tablespoons of healthy cooking oil (rice bran, olive)
• 1 1/2 small red onions, chopped
• 4 cloves of garlic
• 1/2 a large carrot, finely chopped
• Fresh ginger, a piece the size of half a handsome man's thumb
• 3 chillies, chopped (adjust to taste and based on the chilli's spice level)
• 1/4 teaspoon of Cayenne pepper
• 1/2 teaspoon of Turmeric
• 2 tomatoes, chopped into large pieces
• 500 grams of mushrooms (e.g. white button - but a mix of various types of mushrooms works best)
• 1/2 head of cauliflower
• 1/3 - 2/3 litres of water
• 1 can of chickpeas (unsalted)
• 3/4 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of garlic powder
• 1 can of coconut milk (400 ml)
• 1 bunch of fresh coriander, chopped
• 2 bunches of bok choy, each leave cut in half

Preparation

1. Heat the oil in a large pot on medium-low heat
2. Add onions and fry until they turn transparent
3. Add garlic, chilli, carrot and ginger, and fry for 4 minutes
4. Add Cayenne Pepper and Turmeric and fry for 1 minute
5. Add tomatoes and fry until the spices and tomatoes form a paste
6. Add mushrooms and fry for 3 minutes
7. Add cauliflower and fry for 3 minutes
8. Add chickpeas with their water
9. Add water
10. Cover and cook for 10 minutes. Increase to medium heat
11. Add salt, pepper, onion powder, garlic powder
12. Add coconut milk
13. Reduce heat to low and cook for 2 minutes
14. Add coriander and bok choy

The soup is now ready. Serve with brown rice or by itself!