Wednesday, January 4, 2017

Turmeric Roasted Garlic Cauliflower Soup

Turmeric has become the "it" spice of 2017. 
Turmeric, or Curcuma longa, is an ancient spice popular in India and Asia as far back as 2,000 BC. The spice belongs in the ginger family and has been highly prized in the culinary traditions of these cultures. Turmeric imparts a vibrant yellowish hue to curry dishes, and the spice is also used as a natural dyeing agent for cloths. In Persia, turmeric comes from the word saffron and is closely related to the spice.

“Turmeric has an extensive list of health benefits, and as most ‘superfoods’ have their moment in the sunshine, turmeric may be exploding in popularity now simply due to its anti-inflammatory properties,” says New York registered dietitian Tanya Freirich.

But most importantly, it’s going to help you with digestion. Whether it’s in a tea or a juice, turmeric—especially if you add a little ginger—is like an oil change for your stomach. You can get turmeric as a packaged ground spice or buy the fresh root. The nutritional differences are negligible. The powdered variety, which is an excellent pantry staple, is going to lose its flavor over time (be sure to keep it out of the sunlight to preserve the spice as long as possible). But the potent root, which you can peel and grate like ginger, packs more flavor.
Combine it with the ever popular veggie, cauliflower and you have a winning recipe.
Cauliflower comes in all sizes and shapes and in a variety of colors. Cauliflower is versatile. You can  puree it, mash it, fry it, replace bread with it and diet with it.  The ongoing low carb craze is also giving cauliflower a boost. 
So when I saw a recipe for Turmeric Roasted Garlic Cauliflower Soup that used turmeric as an ingredient I knew this was one healthy soup I had to try. Perhaps you have picked up on the coconut everything craze lately in the food industry (more on that at a later date). Well the recipe does list canned coconut milk as an ingredient.   
This is what happens when you send a husband to Aldis which doe not carry canned coconut milk.
  You get a half gallon! Now I am all set for many, many future coconut type recipes :) And a THANKS to my husband for a grocery run!
 Turmeric Roasted Garlic Cauliflower Soup 
Cook's notes: Serve this healthy soup with multi-grain low fat crackers and a tangerine(Halo). Roasting the cauliflower brings out its nuttiness and enhances the flavors in this delicious soup. Garlic, turmeric, a dash of red pepper flakes pump up the flavor of this cauliflower soup. Recipe serves four and was adapted from skinnytaste.com it's 5 smart points and 159 calories for 1-1/4 cup serving. The recipe called for a full teaspoon each of turmeric and cumin. Both are quite spicy so I cut back to 1/2 teaspoon each. Recipe makes 4-1/2 cups.  
Ingredients:
  • 6 heaping cups cauliflower florets (from 1-1/2 pound cauliflower) cut into 1-inch florets
  • 3 garlic cloves. peeled and minced
  • 2 TB. olive oil, plus 1 tsp.
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • dash of crushed red pepper flakes
  • salt, to taste
  • 1 medium onion, chopped about 1 cup
  • 3 cups vegetable broth, low sodium 
  • 1/4 cup full fat canned coconut milk, shaken well or fresh coconut milk
  • Optional 2 TB. chopped cilantro
Directions: 
  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. 
  • In a large bowl add cauliflower florets and minced garlic.
  • Drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil. In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
  • Place the cauliflower on a baking sheet and until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Set 3/4 cup roasted cauliflower aside. 
  • Meanwhile, in medium pot over medium heat, heat 1 teaspoon oil and add in chopped onions. Saute about 2 to 3 minutes. Add the broth and the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
  • Use a hand blender (or regular blender carefully in batches) and blend until smooth. Add blended soup back to the soup pot. Salt to taste as needed, stir in coconut milk and heat heat on low 10 minutes. 
  • To serve top with reserved roasted cauliflower (3/4 cup) and cilantro.


1 comment:

  1. Aldi, my favorite low-cost grocery store.

    If only I can convince my husband to eat more vegetables...

    ReplyDelete