An anti-inflammatory cauliflower soup with sweet potato, carrot, ginger and turmeric that's absolutely packed with fresh, warming flavours!
Turmeric is a wonderful, fragrant spice, that’s also used as a medicine and is packed with health benefits. You can use fresh turmeric root or dried turmeric powder here, but there’s something even more earthy about the fresh turmeric. So, adding a bit of fresh turmeric into the soup creates another dimension of flavor.
🍽 S E R V I N G S
4 people
⏰ T I M E
prep time - 10 minutes
cook time - 20 minutes
total time - 30 minutes
INGREDIENTS:
1 tbsp olive oil
2-3 star anise
1/2 cup white onion, roughly chopped
1 inch piece of Fresh Ginger finely grated
2 inch piece of fresh Turmeric finely grated (about 3tsp)
1 tbsp peice of fresh ginger, grated
2 cups peeled and diced sweet potato
3 cups cauliflower florets
1 cup carrots peeled and diced
1/2 tsp cayenne pepper
2 cups vegetable broth
1 cup coconut milk
1 tbsp lemon juice
Salt and black pepper to taste
2 tbsp coconut cream (for topping)
1 tbsp pumpin seeds (for topping)
few fresh oregano leaves (optional)
WORKING THE MAGIC:
In a large sauce pan, heat olive oil. When heated, add star anise and stir for 10 seconds. Now add ginger & onion and sauté for 30 seconds. Add diced sweet potatoes, cauliflower florets, carrots, fresh turmeric and cayenne pepper in 2 cups of vegetable broth and let it boil until veggies starts to get soften, about 10 minutes. When the veggies are cooked through, stir in the coconut milk and let it cook for 2 more minutes.
Remove star anise from the mixture and transfer the prepared soup in a blender and blend its smooth to reach desired creaminess. Season with salt, pepper and lemon juice.
Enjoy this earthy creamy soup topped with coconut cream, pumpkin seeds and fresh oregano leaves and add a bit of lemon juice for extra zing!
Happy Cooking & Happy Eating!💕
TIP: If using turmeric powder in place of fresh turmeric, use 1 tsp of it.
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