It’s soup weather…and as much as I don’t love cold…I do love soup. I wanted to create something filled with my favourite anti-inflammatories that was light and bright to give me a lift on these darker days. This vegan turmeric ginger soup is loaded with healing aromatics like garlic and onion in addition to cauliflower and carrots so it pretty much qualifies as medicine in my book.

Ginger, turmeric, garlic and onion are remarkably healing foods, making this liquid gold on those days you’re feeling under the weather. It’s also super easy to prepare, meaning you can have a delicious and comforting soup any day of the week. It’s got enough vegetables to fill you up and a bit of protein from the chickpeas making it a more complete meal…but I also like to serve it with some nice bread and cashew cheese when I’m really hungry!

To create a richer broth, I’ve pureed the aromatics so they melt into the broth – but if you don’t have a food processor, you can just dice and sauté the garlic, ginger and onion in the traditional way with the carrots. A little less flavour initially, but leftovers will be killer!

Vegan Turmeric Ginger Soup with Cauliflower

Serves 4-6
Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

1 medium yellow onion, peeled and quartered
5 cloves garlic, peeled and halved
1 tablespoon chopped fresh ginger (about 2 inch piece)
1/4 cup (60ml) naturally refined avocado oil
3 medium carrots, scrubbed and diced
3 cups (750ml) bite-sized cauliflower florets
4 cups (1000ml) water
2 cups (500ml) low sodium vegetable stock
2 teaspoons (10ml) ground turmeric
1 teaspoon (5ml) curry powder
½ teaspoon (2.5ml) cumin
pinch of garam masala
1 1/4 teaspoon (6ml) salt, plus more to taste
freshly ground black pepper to taste

2-14oz (398ml) cans chickpeas, rinsed and drained – or 3 cups cooked chickpeas

2 tablespoons (30ml) freshly squeezed lemon juice

In a small food processor or bullet, puree the onion, garlic and ginger into a paste. Set aside.

Heat oil in a large pot on medium high heat and add carrots and cauliflower. Cook, stirring occasionally, until vegetables start to soften and get some colour, about five minutes. Turn down heat to medium and season with salt and pepper.

Add onion puree, and heat through for 1-2 minutes, stirring constantly so it doesn’t burn. Add vegetable stock and water, along with turmeric, curry powder, salt, cumin and garam masala. Stir to combine and add chickpeas.

Let soup simmer for at least 15 minutes so flavours can develop. When finished, stir in lemon juice, taste and adjust seasoning if desired.

Photo Credit: Alyssa Dawson



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