Nigella Cauliflower, Garlic and Turmeric Soup

This comforting cauliflower, garlic, and turmeric soup is simple and flavorful. The roasted garlic adds sweetness, while turmeric gives it a beautiful golden color. Serve it with crusty bread or your favorite toppings for a satisfying and heartwarming meal.

Ingredients Needed:

• 1 bulb garlic
• 3 tablespoons olive oil
• 1 medium onion (chopped)
• 1 cauliflower (broken into florets)
• 1 teaspoon turmeric
• 1 large potato (peeled and diced)
• 1-litre hot vegetable stock (Marigold bouillon powder or cube is fine)
• fresh parsley or coriander/cilantro, to serve

How To Make Cauliflower, Garlic, and Turmeric Soup?

1. Roast the Garlic: Preheat the oven to 200°C (400°F, gas mark 6). Slice the top off the garlic bulb to expose the cloves. Place it on foil, drizzle with olive oil, and wrap tightly. Roast for 40 minutes, then let it cool slightly.
2. Cook the Base: Heat the remaining olive oil in a large pot. Add the onion and cook gently for 10 minutes until soft but not browned.
3. Add Cauliflower and Spices: Add the cauliflower florets and toss them in the onion mixture. Stir in the turmeric, then add the diced potato. Cover and cook on low-medium heat for 10 minutes.
4. Combine Ingredients: Squeeze the roasted garlic cloves into the pot and discard the skins. Pour in the hot vegetable stock, bring to a boil, then lower the heat to a simmer. Cover and cook for 15 minutes until the vegetables are tender.
5. Blend the Soup: Blend the soup until smooth using a handheld blender or food processor. For a chunkier texture, mash the vegetables with a potato masher.
6. Serve and Garnish: Ladle the soup into bowls and top with fresh parsley or coriander before serving.

Recipe Tips:

• Roast the Garlic Perfectly: Make sure to wrap the garlic tightly in foil to lock in the flavor and prevent it from drying out. Roast until it’s soft and golden for the best sweet, rich taste.
• Cut the Cauliflower Evenly: Break the cauliflower into evenly sized florets so they cook at the same time. This ensures a smooth and well-blended soup.
• Use Hot Vegetable Stock: Always use hot stock when adding it to the soup. This keeps the cooking process smooth and helps the vegetables cook faster.
• Blend Gradually for Perfect Texture: If you’re blending the soup, do it in small batches or use a hand blender directly in the pot to avoid splashes. This ensures you get the exact texture you like—smooth or slightly chunky.
• Season Carefully: Add salt after blending the soup. Roasted garlic and stock can already be salty, so taste before seasoning to avoid oversalting.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover soup cool completely to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 5 days.
• Freeze: Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally, until piping hot.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 720mg
• Potassium: 600mg
• Total Carbohydrate: 25g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 4g

Try More Nigella  Lawson Recipes:

• Nigella Cauliflower Soup
• Nigella Pea And Mint Soup
• Nigella Butternut and Chick Pea Soup With Bulgur Wheat