Friday, February 6, 2015

Recipe: Wheatbelly Cauliflower Curry Coconut Soup and #Gefu Healthy-n-Lean 2015 Get Together! #tryazon

Hello Dear Readers:

 I have the most delicious recipe for winter coming  your way, as well as an introduction to some pretty amazing kitchen and cooking products from Gefu.  I was recently chosen to host a Gefu Healthy n Lean Get Together and was sent an array of products from Gefu to demonstrate and use during the get together.  Included in my kit were:

A Spirelli Spiralizer
Julienne Slicer
Julienne Peeler and 
Lemon Juicer.

Also included was a copy of the New York Times Bestseller" "Wheat Belly 30 Minute or Less Cookbook".   

My original party date was snowed out :( So I had to reschedule for the following weekend, Superbowl weekend. And, since Ana had a birthday party on Sat, had to host on Sunday night when most people already had plans :( Luckily a few could make it. I decided to make a delicious warm and filling soup , served with a fresh salad and fixings...and demonstrate how to make zucchinni noodles with a spicy sauce. Everything was super easy to make and delicious.  

My guests had fun perusing the products and catalog before the soup and salad were served and the demo began! 

Here are some shots of the delicious soup ingredients and the recipe from Wheat Belly cookbook:

and the finished product served nicely! :

I added a bit more coconut milk and a bit less chicken stock to make it thicker. It is delicious, slightly sweeet and would taste great served over rice or an Indian grain. 


  •  2 tbs extra virgin olive oil
  •  1 large onion, halved and sliced
  •  1 large head cauliflower, chopped
  •  2 tbs curry powder
  •  1 tsp ground cumin
  •  1/4 tsp sea salt
  •  4 cups chicken stock, divided
  •  1 cup heavy cream or canned coconut milk (I used coconut milk)


 In a large saucepan over medium high heat, heat the olive oil. Add the onion and chopped cauliflower and cook for 10 minutes or until browned. Then, stir in the curry powder, cumin,and salt. Cook for one minute. Add 2 cups of stock and bring to a boil. Reduce the heat to medium and cook, covered for 8 minutes, or until the cauliflower is very tender.  Ladle or pour the mixture into a blender and blend until smooth. Return to saucepan with cream or coconut milk and the remaining 2 cups of stock. Stir to combine. Cook for 5 minutes. 

Delish. Especially served with fresh veggies and veggie noodles or something less spicy.  I made the soup before the guests arrived. But, after eating it was time for the homemade zucchinni noodles demo:

I always gather all of the ingredients before making a dish. Whether or not I have made it before (and this is a keeper).

So easy to use, the noodles come out as long as you want them. So pretty!  You can peel the zucchinni first if you want to, too. 

A plate of sesame noodles (yum)

What a great device!! I cannot wait to try out all of the other products too, and make healthy and delicious food found in the WheatBelly cookbook and beyond!!  Let me know if you have a great wheatbelly recipe that you have tried. And def, make this filling soup. Tasty!!

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Stay healthy!!

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