I love a warming mug of golden milk, which is thought to have healing and anti-inflammatory powers and has roots in Ayurvedic medicine. It’s made by combining plant-based milk, turmeric, honey, fresh ginger and cinnamon on the stovetop and stirring and simmering until smooth and sunny-hued. When I have trouble sleeping, I like to make myself a cup of this relaxing, delicious drink, and it always makes me feel better.
So, when TABLE magazine asked me to create a couple of veg-forward soup recipes, I knew I wanted to come up with a way to incorporate some of the flavors of golden milk, but in a savory soup. This delicious puree includes cauliflower, sweet potato and cannelloni beans as a base, with ginger, garlic, turmeric, cinnamon, cayenne, honey and coconut milk. An option garnish of oven-roasted chickpeas and chopped fresh parsley makes for a beautiful presentation.
Here’s a link to the full recipe. Enjoy!