Goldern Turmeric Coconut Cauliflower Soup

Posted

DifficultyIntermediate
Prep Time10 minsCook Time40 minsTotal Time50 mins
Yields1 Serving

Let’s talk turmeric. The “Queen of Spices”, so called because turmeric, due to the active ingredient curcumin, has powerful healing properties. It helps maintain and support the relief of occasional joint pain and so much more.* Since oxidation and inflammation play such a key role in so many Western diseases and maladies (virtually all of them), turmeric is a easy way to support my overall health. Which is to say, adding it into my daily routines, recipes, and rituals was something of a no brainer.

This creamy, golden milk inspired soup is designed to be low carb friendly, vegan, and easy to make while still being beautiful, life-giving, and delicious. Here at Local Milk, we believe you don't have to choose between your pleasure and your health. And this soup is a testament to that. It's a great way to get your daily turmeric supplement in, yet sophisticated enough to serve at a dinner party.

Ingredients
 1 head cauliflower, cut into florets
 3 garlic cloves, skins left on
 1 tbsp plus 1 teaspoon olive oil
 1 tbsp kosher salt
 1 shallot or small yellow onion, diced
 4 cups water or vegetable broth
 1 cup unsweetened coconut milk
 1 tbsp freshly grated ginger (no need to peel it!)
 1 tbsp turmeric powder
 1 tsp cumin powder
 ½ tbsp raw honey (can substitute regular no problem!)
 ¼ tsp cayenne
 Juice of half a lemon
 1 tbsp white miso paste
Optional Toppings
 fresh herbs
 toasted coconut flakes
 chopped nuts or dukkah
 drizzle of coconut cream
 reserved pieces of roasted cauliflower
1

Heat oven to 450°. Cut cauliflower into florets.

2

Toss the florets and the garlic cloves with the salt and 1 tablespoon of the olive oil on a sheet pan.

3

Roast for 30 minutes until golden and starting to blacken in some places. Remove from oven, and when they're cool enough to handle, pop the roasted garlic out of its skin.

4

Meanwhile, heat the additional teaspoon of oil in a soup pot and cook the shallot or onion until translucent and fragrant but not brown.

5

Add in the coconut milk, water or broth, turmeric, cumin, cayenne, honey, ginger, and lemon juice. Stir to combine and then dissolve the miso in about one ladle of the broth and add it back in along with the roasted cauliflower (reserve a few pieces for garnish), and roasted garlic. Simmer for about 10 minutes to meld the flavors.

6

Puree in a blender, adding additional water or broth to reach your desired consistency if it's too thick.

7

Return to a clean pot, season to taste with salt, lemon, and honey if desired. Serve with optional garnishes such as fresh herbs, toasted coconut flakes, chopped nuts or dukkah, a drizzle of coconut cream, and a few reserved pieces of roasted cauliflower.

Recipe from: Local Milk

Ingredients

Ingredients
 1 head cauliflower, cut into florets
 3 garlic cloves, skins left on
 1 tbsp plus 1 teaspoon olive oil
 1 tbsp kosher salt
 1 shallot or small yellow onion, diced
 4 cups water or vegetable broth
 1 cup unsweetened coconut milk
 1 tbsp freshly grated ginger (no need to peel it!)
 1 tbsp turmeric powder
 1 tsp cumin powder
 ½ tbsp raw honey (can substitute regular no problem!)
 ¼ tsp cayenne
 Juice of half a lemon
 1 tbsp white miso paste
Optional Toppings
 fresh herbs
 toasted coconut flakes
 chopped nuts or dukkah
 drizzle of coconut cream
 reserved pieces of roasted cauliflower

Directions

1

Heat oven to 450°. Cut cauliflower into florets.

2

Toss the florets and the garlic cloves with the salt and 1 tablespoon of the olive oil on a sheet pan.

3

Roast for 30 minutes until golden and starting to blacken in some places. Remove from oven, and when they're cool enough to handle, pop the roasted garlic out of its skin.

4

Meanwhile, heat the additional teaspoon of oil in a soup pot and cook the shallot or onion until translucent and fragrant but not brown.

5

Add in the coconut milk, water or broth, turmeric, cumin, cayenne, honey, ginger, and lemon juice. Stir to combine and then dissolve the miso in about one ladle of the broth and add it back in along with the roasted cauliflower (reserve a few pieces for garnish), and roasted garlic. Simmer for about 10 minutes to meld the flavors.

6

Puree in a blender, adding additional water or broth to reach your desired consistency if it's too thick.

7

Return to a clean pot, season to taste with salt, lemon, and honey if desired. Serve with optional garnishes such as fresh herbs, toasted coconut flakes, chopped nuts or dukkah, a drizzle of coconut cream, and a few reserved pieces of roasted cauliflower.

Goldern Turmeric Coconut Cauliflower Soup
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