There’s nothing quite like sitting down to a nourishing bowl of roasted cauliflower soup on a cold winter’s day. Only now, we’re pairing that delicious winter warmer with one very popular spice – Turmeric!

As I’m sure you’ve heard, turmeric (or it’s active component Curcumin) boasts a whole host of health benefits. These include, but are not limited to wonderful antioxidant, anti-inflammatory, antimicrobial properties –

There’s nothing quite like sitting down to a nourishing bowl of roasted cauliflower soup on a cold winter’s day. Only now, we’re pairing that delicious winter warmer with one very popular spice – Turmeric!

As I’m sure you’ve heard, turmeric (or it’s active component Curcumin) boasts a whole host of health benefits. These include, but are not limited to wonderful antioxidant, anti-inflammatory, antimicrobial properties – you can read more about these here: Superfoods on a Budget: Turmeric.

Whilst curcumin makes up to 5% of the total spice (AKA you’d need to consume a whopping amount of the turmeric spice to reach the therapeutic dose of curcumin), cooking with whole foods is all about including these foods daily for their overall synergistic effect. And this recipe, will help you do just that! 

Pair with a fresh piece of sourdough bread for the ultimate combination. 

Roasted Cauliflower & Turmeric Soup

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Ingredients

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• 2 heads of cauliflower ( cut into florets)
• 1–2 garlic cloves (minced)
• 1 tbsp macadamia oil
• 4 cups chicken stock
• 1/2–1 tsp turmeric powder
• 2 cups full-fat coconut milk
• Fresh parsley (for garnishing)
• Sea salt, black pepper and olive oil (to taste)

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Instructions

1. Preheat your oven to 180C. Line a baking tray with baking paper.
2. In a large bowl, combine the cauliflower, garlic and macadamia oil
3. Spread the cauliflower mixture on a roasting pan.
4. Place the roasting pan in the oven and roast for 20 minutes.
5. Transfer the cauliflower to a large saucepan and add the chicken stock and turmeric. Bring to a boil over a medium-high heat.
6. Cover the saucepan. Lower the heat and let it simmer for 20 minutes.
7. Puree the soup using an immersion blender or a blender.
8. Stir in the coconut milk and season to taste with sea salt, freshly cracked black pepper and a drizzle of olive oil.