RACHEL LETT
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.
Cauliflower, Almond & Turmeric Soup
SERVES 6
1 large cauliflower, about 1kg
1 small onion 70g
3 cloves garlic
2 teaspoons turmeric
1/2 teaspoon fenugreek
2 teaspoons ginger
1/2-1 teaspoon chilli flakes (depending on how hot you like it)
70g ground almond
1200ml homemade chicken (or veg) broth
50ml cream — optional
Ingredients
Preheat the oven to 180°C (356°C).
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
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.
Add the turmeric, fenugreek, ginger, chilli flakes and ground almonds cook for 2 minutes until fragrant.
Add the cauliflower and stock. Bring to the boil and simmer for 5 minutes.
Using a stick blender or a food processor, blend until silky smooth.
Stir in the cream and season to taste with salt and pepper.
Serve in warned bowls with a drizzle of chilli oil and some toasted flaked almonds to garnish.