A nutritious vegetable turmeric soup that's so creamy and delicious and the perfect appetizer and a soulful soup for the body. We often associate soups with cold winter days but some soups are so nutritionally beneficial for the body that we must consider them as a boost on any day.
So right off the bat lets establish the two ways in which you can make this vegetable turmeric soup recipe;
- using roasted vegetables which is always the more flavorful way but sometimes time consuming so remember that there's always another way
- cook the onions in a Dutch oven/pot and add your veggies then blend
Regardless of which method you use, you have to use what works for you because you will undoutedetly still enjoy a healthy delicious soup.
Why I Love This Vegetable Turmeric Soup
For starters, because I love spices! All types and blends because I firmly believe that the role of spices is so much more than just 'enhancing flavor'. Its a healing component, a flavor additive, a factor of vibrant colors which is more appealing to most people especially anosmics. For more reasons why you should be using spices read this article here.
Tips for this soup!
- You can serve it blended and smooth, or textured with the vegetables still whole. You don't have to blend the whole lot either it just depends on how you like.it.
- I made half of the soup completely blended for those who love it that way and the remaining soup I had half blended so there was still some whole veggies with a part blended combination (if that makes sense).
- Use more or less turmeric depending on how much you want the turmeric to be prominent. Use turmeric spice powder or try my turmeric paste recipe.
Turmeric contains powerful anti-inflammatory compounds and so does garlic so together you should be sleeping so much better and feeling energized when you're not sleeping. That's enough for me thank you!
Ingredient List
Simple list with powerful ingredients;
- Cauliflower
- Carrots
- Peas
- Onion
- Garlic
- Stock or water
- Turmeric Paste or Spice
- Seasoning + Vegetable Spice
- Fresh Black Pepper
- Olive oil or Coconut Oil
- Coconut Cream (optional)
How To Make Vegetable Turmeric Soup
You can either add the carrots and garlic to the roasting dish with the cauliflower and blend later if you want the roasted version.
You can also cook the carrots and garlic on the stove top in a Dutch oven/pot and follow the instructions in the recipe card. .
Recipe Method
Find the full recipe card below, this is a guideline.
- Roasted vegetables: You roast the cauliflower as I did in this cauliflower soup by adding the cauliflower, garlic and onion to a roasting tray and bake till done. This gets added to the simmering stock later.
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- Carrots: Peeled, cut into quarters and added to the roasting tray (or cooked with the onion and garlic on the stove if using the stove top version.
- Frozen Peas -You add the peas to the stock on simmer with the turmeric paste.
- Coconut Cream - Completely optional. This vegetable turmeric soup is so delicious, tasty and creamy you really don't need the cream. Some might say it's better without the cream so taste as you go. You only add it at the end.
- Vegetable Stock - For a soup effect.
- Fresh lemon juice - It brightens the soup up! I love the taste of fresh lemon in soups.
- Cook the onion: In a Dutch oven / pot heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and leave it to sauté till nice and soft, about 5 to 6 minutes.
- Garlic Add the garlic if you did not roast it and the chopped carrots. Mix and stir for a few seconds, season with a pinch of salt, add a just a little of the stock and let the carrots and onion absorb the stock while it cooks for about 3 to 4 minutes then pour in the remaining stock.
- Carrots Cook until the carrots are almost tender, add the peas, roasted veg and more stock or water if necessary, taste for seasoning, continue cooking for about 7 minutes.
- Simmer with the lid off and at this point you can serve with black pepper and fresh lemon.
Blending The Soup
Use a stand blender or immersion blender.
- Let the soup cool down to blend.
- Once cool pour the soup into the blender, you probably have to do it in parts so as not to overfill the container if using smaller cups.
- Blend till smooth, pour it back in the pot on simmer, add coconut cream and serve with fresh black pepper, a squeeze of fresh lemon is optional. Enjoy!
If you are cooking for your family you know exactly what I mean when I say you want them to enjoy your food. When my Mr. hubby said he doesn't want whole veg in the soup and wasn't a fan of the part blended part not scenario is when I decided to serve the soup in the 2 ways mentioned above, a 100% smooth and the remaining a half/half combination. No, this is not his plate in the image below because he was not buying it at all! He wanted it 100% smooth and that was the final answer ???? At least he finished it and more! That's what matters.
This vegetable turmeric soup is good either way, so enjoy!
Serving Suggestions
Serve this Vegetable Cauliflower Soup with a side salad a main dish or a crust of homemade bread and don't forget a lovely serve of Naan Bread. I also love adding a little soup appetizer to a light salmon lunch.
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Vegetable Turmeric Soup
Ingredients
- 1 cauliflower head florets and stems included
- 2 Tbsps. olive oil and more for all the drizzling
- 2 Tsps. turmeric paste See notes below OR 1 teaspoon of turmeric powder + ¼ teaspoon of fresh black pepper if you're using the powder
- 1 onion medium size (any color)
- ½ teaspoon salt & black pepper omit the pepper and use just salt if you've added black pepper with the turmeric
- 1 whole garlic bulb
- 2 carrots washed, peeled and chopped
- ½ cup frozen peas
- 1 teaspoon vegetable spice from Smell and Taste see notes below
- 4 cups vegetable stock reduced sodium or water
- ¼ cup coconut cream
- 2 tbsps. fresh lemon
- herbs or microgreens for garnish
Instructions
- Prep And Roast The Veg Preheat the oven to 220 degrees C /425 F. Use cooking spray to lightly spray the bottom of an oven tray or you can use foil.
- Cook In a large bowl add the cauliflower florets, drizzle of olive oil and Vegetable spice + salt to taste. Use your hands to properly coat the cauliflower. Spread the cauliflower out on the roasting without piling them over each other. Add the garlic bulb and roughly chopped onion to and roast for 30 minutes or until the cauliflower is soft with brown edges.Wrap the garlic in foil, drizzle with oil and close the foil. Same with the onion - roughly chop, wrap in foil and roast. While the cauliflower, onion and garlic roast get started on the rest of the ingredients in a Dutch oven/pot.
- Simmer In a Dutch oven or pot, bring the vegetable stock to a low simmer. Into the simmering stock add the carrots, vegetable spice, turmeric paste / ground spice and let it simmer on low until the carrots are tender. If you need to add water or stock do that.
- Blend and Serve When the roast is done, add the roasted cauliflower, onion, garlic and frozen peas. Let it simmer for 15 to 20 minutes adding any remaining stock. Taste for seasoning.
- Let the veggies cool, blend and if using a stand blender like a nutribullet instead of an immersion blender, pour the soup back into the pot once blended. Keep it on a low simmer, add the cream, fresh lemon, fresh black pepper, fresh herbs or microgreens and serve!
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