Cauliflower Turmeric Soup Recipes
TURMERIC ROASTED CAULIFLOWER SOUP
If you haven't jumped on the turmeric bandwagon yet, this is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.
Provided by Gina
Categories Soup
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
- Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
- In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
- Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
- Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
- Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.
Nutrition Facts : ServingSize 1 1/8 cup, Calories 159 kcal, Carbohydrate 14 g, Protein 4 g, Fat 10.5 g, Sodium 293 mg, Fiber 5 g, Sugar 2 g
ROASTED CAULIFLOWER AND TURMERIC SOUP
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F/200 C/Gas 6.
- Take the cauliflower and break into either florets or thick slices (both ways work).
- Lay the cauliflower onto a baking sheet.
- Sprinkle with four tablespoons of the olive oil and toss the cauliflower around to make sure it is covered.
- Sprinkle with a good pinch of sea salt flakes.
- Pop the tray into the center of the preheated oven and roast until the cauliflower edges are well browned and almost turning black, but not burnt; this should take about 15 minutes.
- While the cauliflower is cooking, heat the remaining oil in a large soup pan until hot but not smoking.
- Add the onion, carrot, and celery.
- Stir well and then cook for two minutes.
- Add the garlic and stir again.
- Cook for five minutes to soften the vegetables.
- Add the turmeric to the hot stock and give it a good stir.
- If using fresh, peel the turmeric with the edge of a teaspoon, place it into the hot stock and bring to a gentle simmer for 5 to 10 minutes or until the stock takes on a lovely golden color.
- Strain before adding to the soup.
- Pour the turmeric stock into the cooked vegetable and add the potato chunks.
- Bring to a boil and cook for 10 minutes. By this time the cauliflower should be cooked.
- Reserve a few roasted florets for garnish and add the remaining cauliflower to the soup.
- Cook for another 10 minutes making sure the potato is cooked through by testing with the point of a sharp knife.
- Pour the soup carefully into a food processor or Thermomix if you have one and blend to create a smooth, thick soup.
- Taste and adjust the seasoning.
- Serve hot in warmed bowls and garnish with the roasted florets.
- Enjoy!
Nutrition Facts : Calories 225 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 153 mg, Fat 14 g, ServingSize 8 servings, UnsaturatedFat 11 g
CAULIFLOWER, GARLIC AND TURMERIC SOUP
Packed full of vegetables and phytonutrients, it is undeniably true that this soup is both soothing and bolstering as well as easy and gratifying to eat. Baking the garlic gives a lot of depth while taking away any potential for bitter heat; strangely, the turmeric seems to assuage, if not remove, the school corridors smell of the cooking cauliflower. And the colour, an almost acid gold, is glorious. Written for The Royal Marsden Cancer Cookbook, published by Kyle Books. Photography by Georgia Glynn-Smith. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/400°F/gas mark 6. Cut the top off the head of the garlic so that you can just see the tops of the cloves. Sit the garlic on a generous square of aluminium foil (shiny-side up) and drizzle a small amount of the olive oil over. Pull up the edges of the foil to form a tightly wrapped but baggy parcel and put in the preheated oven for 40 minutes. Remove and allow to cool a little while you get on with the soup. Pour the rest of the oil into a wide saucepan and fry the onion gently for 10 minutes or so until softened but not browning. Add the cauliflower florets and turn in the oily onion. Add the turmeric and keep stirring, then stir in the potato. Cover and cook over a low to medium heat for about 10 minutes. Squeeze in the pulpy, sweet, baked garlic cloves (just squish the head straight into the saucepan) and then add the stock/broth. Bring to the boil, lower the heat to a simmer, then cover and cook for a further 15 minutes or so. Purée in a foodprocessor or blender or, if you like a soup with more texture, just stick a handheld blender in the pan or bash about with an old-fashioned potato masher. Add freshly chopped parsley or coriander/cilantro to the bowls as you eat.
CAULIFLOWER, COCONUT, & TURMERIC SOUP
Healthy soup
Provided by psck2007
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in a pan over a medium heat, Fry onion for 6-8 minutes until softened. Add the garlic, ginger, half of the chilli, and the turmeric. Cook, stiring, for 2 minutes.
- Add the cauliflower and cook for 5 minutes
- Pour in the coconut milk, reserving 2tbsp and the stock, Simmer for 25-30 minutes, or until caulifloweris tender
- Remove from heat, let cool slightly before pureeing with a stick blender, Stir in lime juice and season. Serve topped with reserved coconut milk, remaining chilli, and coriander leaves
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