|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Want to beat the winter blues or simply need a healthy, nutritious and tasty dish then look no further than this roasted cauliflower and turmeric soup.
Just how and when did cauliflower get this good? When we started roasting it, a process that retains all the fabulous flavors of the cauliflower and more as the sweetness is enhanced and it takes on an incredible nuttiness too. Roasting keeps so much more of the nutrients too, which, if you are interested, includes a decent dose of vitamin C, folate and a good source of fiber and vitamin K.
The turmeric brings its own goodness to the party too with amongst other things being a great anti-inflammatory and is a very strong antioxidant.
The soup is thickened with potato so it will also suit many diets including vegetarians, vegan, gluten and dairy-free. Just think of it as a super soup.
- 1 medium cauliflower (leaves and central stalk removed)
- 1 small red onion (peeled and finely chopped)
- 1/2 carrot (peeled and roughly chopped)
- 1/2 stick celery (roughly chopped)
- 1 clove of garlic (peeled and lightly smashed)
- 8 tablespoon extra virgin olive oil
- 1 large potato (peeled and cut into small chunks)
- 2 teaspoon turmeric powder or 1/2 thumb of fresh
- 1.2-litre hot vegetable stock
- Sea salt flakes (kosher salt) and coarsely ground black pepper
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.
The soup will keep for a few days in the refrigerator and also freezes well.