Indian recipes have utilized turmeric as one of the key ingredients for centuries. There is a reason for that. Turmeric contains curcumin which is known to have anti-inflammatory and antioxidant properties, both of which are important to one’s health. I am not going to repeat here what hundreds of articles have documented but, I am just going to say, from my experience, that adding a bit of turmeric to one’s diet is beneficial.
Turmeric is a root just like ginger, but it is smaller in diameter than ginger and the color of the flesh is bright orange. It can be used in cooking freshly grated or dried as powder. It has other uses since the bright yellow color seems to stain everything it touches, for example, dyeing fabric.
Many Indian recipes rely on the flavor of turmeric to give them their signature tastes. I think it adds a subtle and rich earthy flavor that provides a good basis for the other spices. I add it to many of my recipes and have learned that it brings the flavor of the dishes up a notch.
When I created the recipe for Cauliflower Turmeric Soup, I was looking for something light and loaded with vegetables. Since cauliflower is one of my favorites, I decided to feature it with the turmeric scented broth. This recipe is very simple to make. Simply fry the turmeric with a few Indian spices to enhance their flavor, then cook onion, garlic, cauliflower and carrots (for color) in the spices. Finally, broth is added to make the Cauliflower Turmeric Soup.
One easy variation on this recipe is to add a cup of coconut milk to make it creamy. My husband and his mother love this version. I prefer it without the coconut milk because I am trying to watch my weight.
I hope you enjoy this recipe for Cauliflower Turmeric Soup as much as we do!