This is a silky smooth, soothing soup to beat away the winter flues. Gently spiced with ginger and turmeric, it's warming and packed with cold busting anti-inflammatories.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 180°C (356°C).
Roughly chop the cauliflower stalk and florets into similar sized chunks. Toss the cauliflower in olive oil, season with salt and pepper, and bake for 40–50 minutes in a covered baking tray, until tender and cooked through
While the cauliflower cooks, get on with the soup base. Over a low to medium heat, melt a tablespoon of ghee (or other fat) in a medium sized, heavy based saucepan. Sauté the onion with a pinch of salt, until softened and translucent (about 10 minutes). Add the chopped garlic and continue to cook for a few minutes until softened.
Add the turmeric, fenugreek, ginger, chilli flakes and ground almonds cook for 2 minutes until fragrant.
Add the cauliflower and stock. Bring to the boil and simmer for 5 minutes.
Using a stick blender or a food processor, blend until silky smooth.
Stir in the cream and season to taste with salt and pepper.
Serve in warned bowls with a drizzle of chilli oil and some toasted flaked almonds to garnish.