Turmeric/Ginger, and Roasted Cauliflower Detox Soup Recipe:
Turmeric/Ginger Roasted Cauliflower Detox Soup Recipe contains an abundance of antioxidants from herbs and spices for refreshing detoxification that boosts energy and you feel great. Enjoy turmeric, ginger and ground pepper in this recipe.
1 large head of cauliflower cut into florets
3 Tablespoons oil for onions and leeks
2 Tablespoons oil to coat cauliflower
1 large onion roughly chopped
1/2 cup leeks roughly chopped
6 garlic cloves peeled and roughly chopped
1 Teaspoon ground Turmeric
1/2 Teaspoon ground Ginger
1/2 Teaspoon ground Cumin
1/2 Teaspoon ground Coriander
1/2 fresh lemon
1/2 fresh lime
Fresh Cilantro chopped for garnish
Preheat oven to 450 degrees Fahrenheit or 230 degrees Celcius
In a medium size pot or Dutch oven, heat oil for leeks and onions and simmer on low until the onions are almost translucent, about 5 minutes. Add Turmeric, Cumin, Coriander, and garlic. Stir to dissolve the powders, then add the broth to the pot and cook on medium heat for 1 1/2 to 2 hours.
Place cauliflower in a roasting pan. Add oil to coat the cauliflower. Sprinkle sea salt and ground pepper (to taste). Roast cauliflower on low uncovered for 15-20 minutes. Cauliflower should be lightly browned around it’s edges. Remove from oven and set aside.
With an immersion blender, blend half of the cauliflower and broth together for seconds depending on texture preference. Add all ingredients back to the original pot, and stir well to incorporate the soup. Adjust soup with additional salt and pepper as needed.
Finish soup with the squeeze of half a lemon and half a lime which is added directly to the soup. Garnish with freshly chopped Cilantro.
Please note: Fresh leeks can be sandy so, please split them with a knife and rinse well over running water. To cut cooking time in half, you can prepare your broth in a slow cooker in advance so that roasting the cauliflower is all that is needed, before combining the broth and cauliflower together. In addition, you can prepare the broth in advance and freeze until you are ready for the soup preparation.