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Turmeric Cauliflower Soup

October 22, 2018

Do you ever look at a food item like, say, lobster and wonder… what the heck was the first person to eat this thinking??? We know now that it’s delicious, but back then? Did they lose a bet??? We may never know, but suffice it say, these early culinary adventurers were pioneers in the food industry.

 

This is something that often strikes me when looking at things like ginger and turmeric. Who dug up that weird looking root and thought, “I wonder what this tastes like?”

 

Thank goodness for curiosity because both ginger and turmeric feature in this amazingly delicious cauliflower soup recipe that is just perfect for chilly fall evenings, or a hearty lunch after a walk through fallen leaves (or eaten at your desk in between meetings while taking calming breaths and visualizing the walk you absolutely will take because you deserve that break!).

 

This soup is full of nutritious vegetables, protein packed yogurt and some of my favourite spices. A while back, I even posted about the potential health benefits of turmeric. They range from calming inflammation, to reducing risk of cancer, to even helping with the symptoms of lupus. Pretty amazing for a creepy looking root!

 

All together, these ingredients make a rich and creamy soup that will fill you up and nourish your body with the things it needs to function at its best.

 

Ingredients:

 

1 Tbsp coconut oil

1 head cauliflower, cut into florets

6 large carrots, peeled and sliced (I cut into about 1 inch chunks)

1 large onion, diced

3 cloves garlic, minced

1 tsp ground turmeric

6 cups vegetable broth

1 Tbsp grated fresh ginger

1 cup plain greek yogurt

Salt and black pepper, to taste

 

Optional toppings: Cilantro, olive oil, roasted chickpeas

 

How to:

 

  1. Heat a large pot over medium heat and add the coconut oil.

  2. Add cauliflower, carrot, onion and garlic to the pot and stir until vegetables are well coated with the oil and the onions begin to lightly brown.

  3. Add in turmeric, broth and grated ginger. Stir to combine.

  4. Simmer 4-5 hours, or until carrots are tender. This can also be a great job for the slow cooker, or zap it in a pressure cooker!

  5. Once vegetables are tender, transfer to a blender or use a hand blender and puree until smooth.

  6. Add additional water/broth as needed.

  7. Once the soup is pureed, add in the yogurt and blend well.

  8. Season with salt and pepper to taste.

  9. Serve hot and top with desired toppings or extra yogurt.

 

Servings: 6-8

 

 

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Rouba Haddad RDN MSc

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