Coconut Ginger Cauliflower Turmeric Soup Recipes

CAULIFLOWER ZUCCHINI SOUP

Steps:

• In a large pot, fry the onion and garlic on a gentle heat in the olive oil for 4-5 minutes until softened.
• Add in the cauliflower, sweet potato, zucchini, ginger, thyme and turmeric and cook, stirring often, for another 4-5 minutes.
• Pour in the vegetable stock and bring to a boil. Then reduce the heat to a very light simmer. Pour in the coconut milk, salt and pepper (if using) and stir well. Cook for a further 20 minutes or until the cauliflower and potato are fork tender.
• Use an immersion blender to blend into a smooth consistency, or transfer to a food processor. You may need to do this in batches.
• Pour into your bowls, and garnish with fresh herbs of your choice. Enjoy!

COCONUT, GINGER, CAULIFLOWER, TURMERIC SOUP

Steps:

• Add cumin seeds to preheated coconut oil until the oil starts to pop.
• Add onions and cook for one minute.
• Add tomatoes and cook until softened.
• Add the rest of the ingredients, stir.
• Cover and simmer for 15 minutes, stirring occasionally.
• Serve and enjoy!

OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER

Steps:

• Preheat oven to 425 degrees F.
• Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
• Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

CAULIFLOWER, COCONUT OIL, GINGER, TURMERIC STEW - AMAZING!

Steps:

• In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
• Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
• Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
• Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

CREAMY CAULIFLOWER WITH GINGER SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

CAULIFLOWER, COCONUT, & TURMERIC SOUP

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