This creamy turmeric cauliflower soup is anti-inflammatory, healing for the gut and so delicious. It’s also naturally vegan, packed with fibre and simple to make!
Turmeric is an incredible spice that not only adds flavor and color but also has healing properties. The active ingredient in turmeric is curcumin which has been shown to fight inflammatory, as well as promoting joint, heart, and lung health. It’s been used in Eastern medicine practices for thousands of years!
INGREDIENTS
1 medium head of cauliflower chopped
1 medium onion sliced
3 – 4 garlic cloves
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 cup red lentils
2 cups vegetable broth
1 400ML can coconut cream
Garnishes: fresh herbs cracked pepper, lime, olive oil, etc.
INSTRUCTIONS
– Preheat the oven to 220ºc.
-Add the cauliflower, onion and garlic to a large mixing bowl. – Drizzle with olive oil and spices and toss to combine.
-Transfer cauliflower to a baking sheet and roast for 20 minutes, flipping halfway through.
-Once roasted leave cauliflower to the side.
-Add lentils, broth, and coconut cream and stir to combine.
– Bring the mixture to a boil, then cover and reduce to simmer for 20 minutes.
– Remove from heat., add roasted cauliflower and blend until smooth.
Serve immediately and top with desired garnishes.