It's official. Autumn is PJ and soup season. Here, we're sharing our favourite Roasted Cauliflower & Tumeric soup recipe.
With cauliflower being naturally high in fibre, energy-giving B vitamins and antioxidants and turmeric being a potent anti-inflammatory and antioxidant also reported to help with symptoms of depression, we think this soup is the ultimate warming, immune-boosting, blues busting brew.
Make it in your PJs, natch.
Roasted Cauliflower and Turmeric Soup
1 large head of cauliflower or 2 small heads (to 1 kg)
A good glug of olive oil (glug is, of course, a technical term for a good pour)
1 tbsp of coconut oil
1 large onion, chopped
1 1/2 tsp of ground turmeric
1-litre vegetable stock
1 x 400g tin coconut milk (we used full fat but feel free to make it more hip friendly with reduced-fat)
3 cloves of garlic - peeled and left whole
1 3cm piece of fresh ginger
1 400g tin of white beans, drained
Juice of one lemon or lime
Sea Salt and black pepper
Pinch of chilli flakes (optional)
A big handful of coriander, chopped.
A drizzle of Olive Oil
Zest of one lemon
1. Heat oven to 200C/180C fan/gas 6. Chop the cauliflower into chunky pieces (being sure to use the stalks also) and place it and the garlic cloves into a large bowl with a good glug of olive oil a some of the lemon zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.
2. Fry the onions in the coconut oil over medium heat, being careful not to burn them. You want to ensure the onions are golden and caramelised. This should take 7-8 minutes.
3. Add the chilli (if using) and ginger and cook for a few minutes.
4. Add the cooked cauliflower and garlic to the same pan with the turmeric, the stock and the coconut milk put the lid on and bring to the boil.
5. Add the white beans, immediately turning the heat down to a simmer and cook for about 4-5 minutes or until the cauliflower is tender.
6. Blend the soup in batches and season to taste.
7. To serve, add a squeeze of the lemon juice and a good helping of the coriander then drizzle with olive oil. (We ate ours with a naan bread heated in the oven).