Do you know what turmeric is?
Turmeric is a yellow color spice that is related to the ginger root. It imparts a characteristic bright yellow color to dishes. We usually find turmeric in powdered form. This spice is highly valued for its anti-inflammatory properties. The ingredient is a powerful antioxidant. When turmeric is used with certain vegetables like broccoli and cauliflower, it enhances the nutritive value and flavors of these vegetables. Meanwhile, broccoli and cauliflower bring out the nuttiness of this spice. So, it is a win-win in terms of health and taste.
This broccoli turmeric soup combines the health and taste benefits of both broccoli and turmeric. The rest of the ingredients like vegetable broth, garlic salt, and coconut cream render a smooth velvety richness that makes the soup irresistible. Meanwhile, pumpkin seeds and hemp seeds are sources of plant-based protein and they add a delicious crunchiness to the soup.
Here is how to prepare it.
Ingredients
- 1 small head of garlic
- 1 small head of broccoli, chopped into small florets
- 1 small head of cauliflower, chopped into small florets
- ¼ cup olive oil
- 2 small onions, chopped
- 32 fl oz hot vegetable stock, either homemade or use store-bought
- 1 can full-fat coconut milk
- 1 tsp curry spice
- 1 Tbsp fresh ginger, minced
- ½ tsp turmeric
- ¼ cup pumpkin seeds
- 3 Tbsp hemp seeds
- Handful fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Remove the top of the garlic head to expose all the cloves.
- Place the broccoli, cauliflower, and garlic on a sheet pan and drizzle olive oil over it. Use half of the oil.
- Bake the vegetables for 20-25 minutes and don’t forget to toss them few times in between.
- Once the vegetables start to caramelize and brown, remove them from the oven.
- Prepare the onions by frying them in olive oil in a large pan for 4-5 minutes. Take them off the heat once they become translucent.
- Add the roasted vegetables and the cooked onions to a large pot. Next, add the vegetable stock, coconut milk, curry, ginger and turmeric. Bring it to a boil and simmer for five minutes.
- Next add pumpkin seeds, hemp seeds, and parsley. Continue to simmer for two more minutes.
- Once it is cooked, remove the pot from heat. Use an immersion blender to puree the soup. You can keep it chunky or blend it into a smooth puree based on your preference.
- Season the soup with salt and pepper as per taste.
- Pour it into individual soup bowls. Garnish with pumpkin and hemp seeds for extra crunch. Since the seeds add a delicious crunch, you do not even need toasted bread to go with this soup. Not only are the seeds low-carb ingredients, but they also add an interesting texture to the soup.
- Serve and enjoy the soup while it is still hot!
