Smashed cauliflower &
turmeric soup
If you’re like me and enjoy a big bowl of nourishing, warming soup when the
weather gets chilly, you’ll absolutely love this perfect winter warmer. This delicious
recipe is from my plant-based, award-winning cookbook Earth To Table.
Cauliflower is rich in sulphur, necessary for the synthesis of certain key proteins in
the body. Sulphur is also needed for the synthesis of glutathione, which acts as a
potent antioxidant, protecting your cells from damage. Turmeric is a powerhouse
natural anti-inflammatory, that is also high in antioxidants. Enjoy this nourishing
soup on its own or served with steamed jasmine or basmati rice.
Ingredients
2 cloves garlic, smashed
1 onion, finely chopped
10cm knob fresh grated
turmeric or 1 teaspoon
powdered turmeric
2 tablespoons extra virgin olive
oil or ghee
750ml (3 cups) hot water or
vegetable stock (see notes)
1 small cauliflower, finely
chopped
1 x 400g tin chickpeas,
washed and drained
sea salt and white pepper to
taste
125ml (½ cup) coconut milk or
oat milk
Method
1. Cook garlic, onion and
turmeric with the olive oil on
a low heat for 5 minutes.
2. Add the cauliflower and water,
then partially cover the pot
and simmer for 10 minutes
until cauliflower is tender.
3. Gently smash the soup using
a potato masher until the
cauliflower pieces are broken up.
4. Add the chickpeas and coconut
milk then season to taste.
Add extra water if required.
5. Serve and enjoy.
Notes and inspiration: Add 2 tablespoons nutritional yeast to boost
flavour. Serve alone or with a side of steamed Jasmine or Basmati rice.
These recipes are from Teresa Cutter’s new plant-based cookbook Earth To Table ($49.95).
Teresa Cutter
Founder of The Healthy Chef, Teresa is an author, nutritionist and classically trained chef. You can find more recipes, tips and
products on her website, Healthy Recipes App, eBooks, Facebook and Instagram.
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