Winter calls for meals that warm both body and soul. This cauliflower and turmeric soup is a nourishing option that’s quick enough for a weeknight and packed with ingredients that support your immune system, including turmeric, vitamin C and antioxidants.
Cauliflower and turmeric soup recipe
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 tbsp ghee or olive oil (for a vegan option)
- 5 garlic cloves, finely chopped
- 1 thumb-sized piece of ginger, finely chopped
- 1 green chilli, finely sliced (seeds optional)
- 1 brown onion, finely chopped
- 1 tbsp curry powder
- 1 heaped tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 whole head cauliflower, cut into bite-sized florets
- 1 x 400g can chickpeas, rinsed and drained
- 400ml vegetable stock
- 400ml full-fat coconut milk
- Salt and pepper, to season
- A generous handful of fresh coriander, roughly torn, to garnish
Method
- Heat the ghee or oil in a large lidded pan or soup pot over medium-low heat. Reduce to low and add garlic, ginger, chilli, onion and spices. Cook for around 10 minutes until soft and fragrant.
- Add cauliflower florets and cook for another 5 minutes until lightly golden and starting to soften.
- Add chickpeas, stock and coconut milk. Season well, bring to the boil, then reduce heat, cover and simmer for 10 minutes.
- Taste and adjust seasoning as needed. Remove from heat and serve topped with fresh coriander and pepper.
Time-saving tip
Make in advance and freeze in individual portions so you always have a nutritious option ready to go.
