TURMERIC ROASTED CAULIFLOWER SOUP - SKINNYTASTE
If you haven't jumped on the turmeric bandwagon yet, this is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.
Provided by Gina
Categories Soup
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
- Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
- In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
- Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
- Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
- Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.
Nutrition Facts : ServingSize 1 1/8 cup, Calories 159 kcal, CarbohydrateContent 14 g, ProteinContent 4 g, FatContent 10.5 g, SodiumContent 293 mg, FiberContent 5 g, SugarContent 2 g
CFC HEALING TURMERIC CHICKEN SOUP - CLEAN FOOD CRUSH
CFC Healing Turmeric Chicken Soup
Provided by Rachel Maser - CleanFoodCrush
Prep Time 0 minutes
Cook Time 0 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Cut your chicken in half to cook faster.
- Dice your carrots, celery, and shallots.
- Mince or grate the garlic and ginger.
- Heat oil in a large stockpot, over medium-high heat.
- Add in the shallots and garlic; sauté for 3-4 minutes until softened.
- Stir in mushrooms, carrots and celery, then continue to cook for another 5 minutes until veggies are tender-crisp.
- Stir in chicken, rice, broth, water, ginger and turmeric powder. Season with some cayenne pepper, black pepper and sea salt to your taste. I added a teeny pinch of each.
- Cover and allow to simmer on low for about 25-40 minutes or until chicken and rice is cooked and tender.
- Remove chicken pieces onto a plate and using 2 forks, shred it just a bit.
- Return shredded chicken back into your pot, along with the fresh lemon juice and zest; stir well.
- Taste and adjust seasonings according to your taste.
- Garnish the soup with chopped parsley and serve it piping hot.
- Enjoy!
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From bolthouse.com
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