Cauliflower Turmeric Soup [Indian fusion Recipe]

Indian recipes have utilized turmeric as one of the key ingredients for centuries. They knew that turmeric had anti-inflammatory and antioxidant properties. It also has a subtle earthy and bitter flavor that provides a good basis for the other spices. This simple soup recipe combines my love of cauliflower with a delicious, flavorful broth.

Optional:

3.  Stir in the coconut milk for a creamy soup.

STEPS:

1. Combine the turmeric, cumin, coriander and red chile powder in a small bowl.

‚Äč2. Heat oil in a pot over medium-low heat. Add the spice mixture and let it fry for about 30 seconds, or until the aroma rises. Add onion, salt and pepper and let it fry for 3 minutes. Add ginger and garlic. Let this cook for 2 minutes. Add 1/2 cup of water and mix well. Add the carrots and cauliflower then stir to coat the vegetables evenly with the spices. Cover the pot and simmer until vegetables are almost tender, about 5 minutes. Pour in the broth then bring soup to a boil. When it boils, reduce to low. Add the cilantro and simmer 5-10 minutes until done. Adjust the salt as needed.


tip:

- For a vegetarian recipe, substitute vegetable broth for the chicken broth.

INGREDIENTS:

2 Tbs olive oil
2 tsp turmeric powder
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp red chile powder
1 tsp salt
1/2 tsp ground black pepper
1/2 large onion, thinly sliced
1/2 tsp black pepper
1 tsp salt
1/2 cup water
2 cloves garlic, minced
1/2-inch piece ginger, minced
1 head cauliflower, cut into small florets
1 cup carrots, sliced
4 cups chicken broth
2 Tbs cilantro, chopped
Optional:
1 cup coconut milk