By Carol Song

Now that summer is almost over for many of us, we should be eating fewer salads and raw vegetables and switching to more warming foods such as soups, stir-fries, and stews. This soup recipe fits the bill and is a great way to get your cruciferous vegetables (see this month’s Health Tip).

• 1 tablespoon (15 ml) butter
• 2 cloves garlic, minced
• 1 small onion, minced
• 3 cups (750 ml) chicken or vegetable stock
• 2 bay leaves
• 2½ cups (625 ml) chopped cabbage (1/2 cabbage)
• 3 cups (750 ml) chopped cauliflower
• 2 cups (500 ml) chopped broccoli
• 1¾ cups (425 ml) chopped daikon (see Notes)
• 3 small carrots, chopped
• 1 teaspoon (5 ml) curry powder
• 1 teaspoon (5 ml) sea salt
• 1 cup (250 ml) coconut milk

In a large pot, melt the butter and sauté the garlic and onion over medium heat for 5 minutes, until browned. Add the stock, bay leaves, cabbage, cauliflower, broccoli, daikon and carrots. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add sea salt, curry and coconut milk. Let cool then puree in batches in a blender, or use a hand-held blender directly in the pot. Reheat before serving.

Notes:

• Daikon is a long white radish and is a member of the cruciferous family of vegetables. It can be eaten cooked (such as in soups and stir-fries) or raw (grated into salads, or grated and served with just a vinaigrette or lemon juice).
• You can add a dash of turmeric and chopped spinach for garnish.
• This soup freezes well.