Cauliflower Cream Soup
The week begins with all the rush, the stress, and we forget about our diet. Today we bring a good solution. A quick, easy, and highly comforting delicious recipe. This creamy soup contains turmeric, an ingredient with antioxidant and anti-inflammatory properties. Its anti-inflammatory benefits have been compared to such powerful drugs as hydrocortisone and phenylbutazone! But unlike drugs, turmeric has virtually no toxicity and this creamy texture is also suitable for the freezer! Once thawed you can add milk, cream or a plant based sustitute of your choice.
Tip:
This is a quick, easy, and highly comforting delicious recipe. This creamy soup contains turmeric, an ingredient with antioxidant and anti-inflammatory properties. Its anti-inflammatory benefits have been compared to such powerful drugs as hydrocortisone and phenylbutazone. But unlike drugs, turmeric has virtually no toxicity and is also suitable for the cardiovascular system. Pop-up: once ready, it can be garnished with pumpkin seeds and dried chilli powder.
40 minutes 4 servings Easy
Preparation
- Chop the onions, garlic, and ginger finely.
- Cut the carrots and cauliflower into pieces and set them aside.
- Add two tablespoons of butter and chopped onions, garlic, and ginger to a saucepan. Cook until translucent.
- Add the carrots. Cook for a few minutes.
- Add the cauliflower. Simmer gently until browned.
- Add a teaspoon of turmeric. Stir over medium-high heat to bring out the flavour of spices.
- Add water or vegetable bouillon until it covers the vegetables. Cover and cook for 20 minutes.
- Once the vegetables are cooked, turn off the heat and puree in a blender until smooth.
- Season with salt and pepper if necessary.
Ingredients
- Five carrots
- One cauliflower
- Two onions
- Two garlic cloves
- One piece of fresh ginger
- Butter
- Turmeric
- Water or vegetable bouillon
- Salt
- Pepper
