On a cold dull day in winter, Masala Chai might not come for your rescue but a hot delicious soup worth drooling over could help you feel better. You would have to keep a count of the number of cups of tea you had but we bet, you’ll never be worried to track the number of soup bowls you might slurp in.
While the season of soups is almost about to start, let’s relish one of the warming flavours.
This creamy turmeric cauliflower soup is anti-inflammatory, healing for the gut and so delicious. It’s also naturally vegan, packed with protein and simple to make.
Cauliflower (cabbage flower) is one of the familiar winter season vegetables. These beautiful flower heads are brimming with essential nutrients, hold numerous health-benefiting phytonutrients such as vitamins, indole-3-carbinol, and sulforaphane. Together, these compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers by their cancer-cell growth inhibition, cytotoxic effects on cancer cells.
Botanically, it is a member of the cruciferous or Brassicaceae family of vegetables and has a similar nutritional and phytochemistry profile as that of other brassica family veggies like broccoli and cabbage.
Health benefits of Cauliflower
1. It is very low in calories. 100 grams of the fresh cauliflower head provides just 26 calories. Also, it is one of the flower vegetables that are low in fat and cholesterol.
2. Its florets are comprised of several health-benefiting antioxidants and vitamins & contain about 2 grams of dietary fibre per 100 g, providing about 5% of recommended value.
3. Cauliflower contains several anti-cancer phytochemicals like sulforaphane and plant sterols such as indole-3-carbinol, which appears to function as an anti-estrogen agent.
4. Fresh cauliflower is an excellent source of vitamin C; 100 g provides about 48.2 mg or 80% of the daily recommended value.
5. It contains good amounts of many vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K.
6. Further, It is also a good source of minerals in small quantities such as manganese, copper, iron, calcium, and potassium.
Turmeric is an incredible spice that not only adds flavour and colour but also has healing properties. The active ingredient in turmeric is curcumin which has been shown to fight inflammation, as well as promote joint, heart, and lung health. It’s been used in Eastern medicine practices for thousands of years!
And that’s exactly why I’m calling this a healing turmeric cauliflower soup. Because it’s good for your body and your soul! 😃
What You’ll Need to Make This Cauliflower Soup
The base of this soup is mostly veggies which I love. It helps make this soup high in fibre and since we’re also adding in some lentils, we get a bit of protein too.
Here’s what you’ll need:
• Cauliflower: that you’ll want to chop into florets
• Onions: that can be chopped since we’re roasting it
• Garlic: minced as that is also getting roasted!
• Turmeric: we’re giving our veggies a heavy dose of turmeric which will give the soup its gorgeous colour and unique flavour
• Cumin: I love pairing cumin with turmeric – it adds something a little unique and is so delicious!
• Red lentils: I chose red lentils since they cook quickly, and also contain proteins
• Vegetable broth: just because it’s more flavorful than water and we need liquid to blend our soup
• Unsweetened plant milk: a little hint of creaminess! Plant milk isn’t rich like animal milk and has a good amount of protein & vitamins, so it’s great in soups. But if you want something that’s a bit more full-bodied, swap the plant milk with animal milk!
• And then of course we’ve got some salt and pepper to round out the flavours!
How to Make Turmeric Cauliflower Soup
Making this soup is easy. You just need one pot – and a little bit of time to let it simmer.
• Roast the veggies: we start by roasting the cauliflower with some garlic, onions, oil, and spices. This gives the soup a smokier flavour, while also meaningless hands-on time for you. Just chop, toss and roast!
• Let it simmer. Once your veggies are roasted, we start to assemble the soup. Your veggies, red lentils, broth, and non-dairy milk will simmer away until the red lentils are tender.
• Blend it up! I used a high-speed blender for this one, but you could use your blender or food processor to get a smooth texture.
And in all honesty, you could also just leave it as is if you like chunky, brothier soups. Either way, it would be delicious!
What To Serve With Cauliflower Soup
Some ideas of what you can serve over your cauliflower soup or alongside it: