Carrot, Cauliflower & Turmeric Soup

A powerhouse soup packed with the antioxidants, full of vitamins and nutrients. Deliciously creamy, dairy free.

LISA’S TIP

Turmeric is a very powerful spice, a popular spice in India, used for thousands of years. It contains curcumin, which is the substance with powerful antiinflammatory and is a very strong antioxidant. It helps the body fight foreign invaders and has a role in repairing damage. Turmeric is also a powerful tool in the fight against cancer and obesity, helps towards the prevention of dementia and fights colds and flu. It does colour utensils a shade of orange so be cautious which ones you use. I find steel utensils are best to use when cooking with turmeric.

Ingredients

1 cauliflower, cut into florets

1kg carrots, peeled and cut length ways then into 1/2 inch slices

2 Echalion shallots, sliced

3 pints boiling water

4 tsp. bouillon powder (vegan if required)

2 tsp. turmeric

2 tsp. coconut sugar

2 tbsp. rapeseed or coconut oil herbamare white pepper

Preparation time – 30 mins, cooking time – 40 minutes

Garnish

1 cauliflower, cut into florets

1 tbsp. rapeseed oil chilli oil coriander sea salt black pepper

Preheat the oven to 400oF, gas mark 6, 200oC (180oC fan-assisted).

Line a baking tray with parchment paper or silicone baking mat and lay the cauliflower florets for the garnish on the tray. Drizzle the rapeseed oil over the cauliflower and season with sea salt and black pepper. Place the tray in the oven and bake for 40 minutes, turning the cauliflower every 10 minutes to prevent burning. Once roasted, take out of the oven and set aside.

In a large 5 litre sauce pan, add the oil together with the sliced shallots and sauté until translucent and soft, then add in the carrots and continue stirring over a gentle heat. Add the cauliflower florets, season with herbamare and white pepper and 2 tsp. of turmeric and coconut sugar and continue to stir until vegetables are coated. Then add 4 tsp. of bouillon powder and stir into the vegetables until coated. Add the boiling water, bring to a boil and simmer over a gentle heat with lid on for 30 minutes.

Once cooked, using a hand stick blender, blend until creamy and smooth and garnish with the crispy roasted cauliflower, coriander and chilli oil.

by Lisa Roukin

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