Cauliflower, Almond & Turmeric Soup

Preparation time: 
min -
Published on
November 8, 2019

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.






    1. Preheat the oven to 180°C.
    2. 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
    3. 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.
    4. Add the turmeric, fenugreek, ginger, chilli flakes and ground almonds cook for 2 minutes until fragrant.
    5. Add the cauliflower and stock. Bring to the boil and simmer for 5 minutes.
    6. Using a stick blender or a food processor, blend until silky smooth.
    7. Stir in the cream and season to taste with salt and pepper.
    8. Serve in warned bowls with a drizzle of chilli oil and some toasted flaked almonds to garnish.

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