Carrot, Cauliflower and Turmeric Soup

{Serves 4}

Ingredients:

1 cauliflower, cut into florets
1kg carrots, peeled and cut length ways then into ½ inch slices
2 Echalion shallots, sliced
3 pints boiling water
4 tsp. bouillon powder (vegan if required)
2 tsp. turmeric
2 tsp. coconut sugar
2 tbsp. rapeseed or coconut oil
herbamare
white pepper

Garnish:

1 cauliflower, cut into florets
1 tbsp. rapeseed oil
chilli oil (optional)
coriander (optional)
sea salt
black pepper

Preparation time – 30 mins, cooking time – 40 minutes

Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).

Line a baking tray with parchment paper or silicone baking mat and lay the cauliflower florets for the garnish on the tray. Drizzle the rapeseed oil over the cauliflower and season with sea salt and black pepper. Place the tray in the oven and bake for 40 minutes, turning the cauliflower every 10 minutes to prevent burning. Once roasted, take out of the oven and set aside.

In a large 5 litre sauce pan, add the oil together with the sliced shallots and sauté until translucent and soft, then add in the carrots and continue stirring over a gentle heat. Add the cauliflower florets, season with herbamare and white pepper and 2 tsp. of turmeric and coconut sugar and continue to stir until vegetables are coated. Then add 4 tsp. of bouillon powder and stir into the vegetables until coated. Add the boiling water, bring to a boil and simmer over a gentle heat with lid on for 30 minutes.

Once cooked, using a hand stick blender, blend until creamy and smooth and garnish with the crispy roasted cauliflower, coriander and chilli oil.

LISA’S TIP

Turmeric is a very powerful spice, a popular spice in India, used for thousands of years. It contains curcumin, which is the substance with powerful anti-inflammatory and is a very strong antioxidant. It helps the body fight foreign invaders and has a role in repairing damage. Turmeric is also a powerful tool in the fight against cancer and obesity, helps towards the prevention of dementia and fights colds and flu. It does colour utensils a shade of orange so be cautious which ones you use. I find steel utensils are best to use when cooking with turmeric.

Lisa has just published her first book, My Relationship with Food, which features 100 delicious recipes, each mirrored by beautiful photography. All the dishes are virtually gluten-free and see minimal use of dairy and refined sugars. The recipes are seasonal, helping you make the most of the best produce available to create nourishing meals. Perfect for those wishing to build on their repertoire, introducing you to some inspiring breakfasts, lunches, soups, sides, dinners and treats.

My Relationship with Food is available to order at www.myrelationshipwithfood.com