If you’re looking for a healthy yet delicious soup recipe to kick-start your year, look no further! This post contains an easy recipe for cauliflower-leek soup with fresh turmeric.
Hey all! Long time no see… That doesn’t mean I’m not cooking anymore, of course 😉 I’m just in need of some more time for myself, but hopefully I can combine this with sharing yummy recipes & stories again soon. For now, let’s focus on this cauliflower-leek soup!
I don’t know about you guys, but for me 2018 started kiiiinda boring. Yes, there was delicious food and yes, I saw the fireworks…. But none of this ‘new year, new me’ stuff here! However, I’m always looking for ways to live a good, happy and healthy life: aren’t we all? That’s why I started the new year with a super healthy soup for dinner!
Not only is this soup made out of 100% healthy and natural ingredients, it also contains something that will improve your resistance for getting a cold: fresh turmeric. This ‘panacea’ will help improve brain function, lower the risk of heart disease and may even help prevent sickness like cancer and Alzheimer’s. Of course, claims like these are always to be taken with a grain of salt as they had us all eating chia seeds and whatnot last year… But if it doesn’t work, it doesn’t do any harm, either!
- I love a good creamy soup but I do recommend pairing this with something crunchy. Serve with some toasted cashews and a slice of crunchy bread: perfect!
- Also, the taste of the cauliflower itself may be a bit bland. This is why I recommend adding a good amount of seasoning and salt: spice it up with some chilli and fresh ginger!
- Feel free to add a bit of cream, to taste.
- Also: this soup is perfect for storing in the freezer. Let cool down completely before putting it into tubs and freezing it: use within 3 months and you should be fine.
Recipe down below as always, let me know what you think!
Cauliflower-leek soup with fresh turmeric
- 1 cauliflower around 900g to a kilo
- 4 leeks
- 1 onion
- 3 cloves garlic
- 10 g fresh ginger
- 30 g fresh turmeric
- 1.5 l vegetable stock
For serving, optional
- 1 tsp chilli flakes
- chopped cashew nuts, to taste
Start by roughly chopping the onion. Heat up a pan with some oil, and cook the onion over medium heat. After 5 minutes, add chopped garlic.
Meanwhile, cut and thoroughly wash the leeks. Cut into rough slices, around 5 cm in length although it doesn't really matter. Peel and grate the ginger and fresh turmeric as well. Add everything to the pan, stir through and let this simmer for around 20 minutes over medium heat.
Wash the cauliflower and cut into pieces. Add them to the pan together with the stock and close the lid. Let this cook for another 20 minutes, or until the cauliflower is done.
Puree everything and serve with desired toppings and a slice of bread. Enjoy!