IMMUNE BOOSTING CAULIFLOWER + TURMERIC SOUP
By Teresa Cutter
What's great about it
I absolutely adore eating soup. They are cost effective, filled with nutrients, quick to make and kind on the digestive system – making you feel warm and satisfied after eating it. This recipe is from my cookbook Earth To Table and one that I regularly make for dinner.
Cauliflower and turmeric are rich in antioxidants, restorative minerals and anti-inflammatory compounds to support digestion and boost the immune system. A purely nourishing soup that’s perfect on its own or served with steamed Jasmine or basmati rice.
2 cloves garlic, smashed
1 onion, finely chopped
10cm knob fresh grated turmeric or 1 teaspoon powdered turmeric
2 tablespoons extra virgin olive oil or ghee
750 ml (3 cups/24 fl oz) hot water or vegetable stock (see notes)
1 small cauliflower, finely chopped
1 x 400 g (14 oz) tin chickpeas, washed and drained
sea salt and white pepper to taste
125 ml (½ cup/4 fl oz) coconut milk or oat milk
COOK garlic, onion and turmeric with the olive oil on a low heat for 5 minutes.
ADD the cauliflower and water then partially cover the pot and simmer for 10 minutes until cauliflower is tender.
SMASH the soup using a potato masher until they are broken up.
ADD the chickpeas and coconut milk then season to taste. Add extra water if required.
SERVE and enjoy.
Notes and Inspiration
Add 2 tablespoons nutritional yeast to boost flavour.
Serve alone or with a side of steamed Jasmine or Basmati rice.