Turmeric Soup & Roasted Cauliflower Recipe

A nutrient-dense and delicious Turmeric Soup &  Roasted Cauliflower Recipe is from The 28 Day Weight Loss Challenge that will help to boost your metabolism and immunity!

Turmeric is a powerhouse spice when it comes to good health.

This Turmeric Soup &  Roasted Cauliflower Recipe is PERFECT to make in a large batch and store leftovers so you have a reheatable meal available another time.

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Roasted Cauliflower & Turmeric Soup

Votes: 4
Rating: 4.5
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Course

Main Dish

Prep Time

5

Cook Time

40

Servings

Ingredients

• 8 cups cauliflower roughly chopped
• 1/4 cup extra virgin olive oil
• 1 tbsp ground turmeric
• cooking oil spray
• 2 leeks finely sliced
• 2 stalks celery roughly chopped
• 1 medium potato peeled and roughly diced
• 1 1/2 cup reduced-fat milk of choice
• 2 litre salt-reduced liquid vegetable stock
• 2 tsp dried chilli flakes
• 1/3 cup fresh chives chopped
• toasted pepitas to serve, optional

Course Main Dish Prep Time 5 Cook Time 40 Servings Ingredients 8 cups cauliflower roughly chopped 1/4 cup extra virgin olive oil 1 tbsp ground turmeric cooking oil spray 2 leeks finely sliced 2 stalks celery roughly chopped 1 medium potato peeled and roughly diced 1 1/2 cup reduced-fat milk of choice 2 litre salt-reduced liquid vegetable stock 2 tsp dried chilli flakes 1/3 cup fresh chives chopped toasted pepitas to serve, optional

Votes: 4 Rating: 4.5 You: Rate this recipe!

Instructions

1. Preheat oven to 200 C. Line and oven tray with baking paper.
2. Place the cauliflower on the oven tray and sprinkle with olive oil, half the turmeric and salt and toss well to combine.
3. Roast in the oven until the cauliflower is golden in colour, around 20 - 25 minutes.
4. When the cauliflower is ready, lightly spray a saucepan with cooking oil spray oven medium-high heat and saute the leek for 2-3 minutes.
5. Add the celery and potato and cook for a further 4-5 mintues.
6. Add the roasted cauliflower, remaining turmeric, milk and stock.
7. Bring to a boil, then reduce to a simmer for 10 minutes or until all veggies are tender.
8. Using a stick blender or bench top blender, carefully blend the soup until smooth.
9. Divide between four bowls. Serve sprinkled with chilli flakes, chives and toasted pepitas, if you like.

Recipe Notes

303 cals per serve/ Protien 8.6g/ Fibre 7.4g/ Total fat 16.2g/ Carbohydrate 35.1g/ Saturated Fat 3.1g/ Total Sugar 16.1 g/ Free Sugar 0g

 

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