This dairy-free carrot and cauliflower soup with turmeric is anti-inflammatory, great for the gut and full of deliciousness. Including a variety of vegetables, it’s a tasty way to get more plant-based nutrition in your life and support your health.
Ingredients
1 tbs olive oil
1 onion, peeled, finely chopped
2 cloves garlic, peeled, crushed
2 stalks celery, finely chopped
6 carrots, peeled, roughly chopped
1/2 head cauliflower, trimmed, cut into florets
pinch grated nutmeg
1 tsp ground turmeric or 2cm piece of fresh turmeric
2 tsp fresh grated ginger or 1 tsp ground ginger
4 cups (1 l) So Good™ Unsweetened Almond milk
To garnish:
Greek yoghurt, fresh parsley leaves and chopped pistachios, sumac or chia seeds.
Heat the oil in a large saucepan and cook the onion, garlic, ginger, celery, carrots and cauliflower until tender but not browned.
Step 2
Add the nutmeg, turmeric and So Good™ Unsweetened Almond milk. Bring to a simmer, cover and simmer gently until carrots are tender, about 30 minutes. Do not allow the mix to boil rapidly.
Step 3
When vegetables are tender, allow to cool a little then puree in batches in a food processor or blender until smooth. Return to a clean soup pan and season to taste. Reheat on a low heat.
Step 4
Serve hot and garnished with a spoonful of yoghurt, sprinkling of chopped fresh parsley and chopped pistachios, sumac or chia seeds.
Tips
You can use any root vegetables like parsnips, turnips or beetroot instead of carrots.
