Taste and Nutrition can go hand-in-hand

We are reaching the zenith of Winter, and we still can’t stop craving hot and chilly food – in any forms. I’m mostly craving for a hot soup most of the times as it keeps me light and this way I get to devour a lot more food.

For me, on a chilly evening, I liked to be covered in a warm blanket and enjoy some hot food and soup with my loved ones. That will become the best start for an evening that I can treat myself too. I have a lot of food choices, given that I’m a foodie, and recently I bumped into something really interesting, tasty and nutritional.

And it is a parent combination of Turmeric and Cauliflower. There will apparently be other items going with these two parent items depending on the dish to make it palatable for the taste glands.

Turmeric – scientifically called Curcuma longa – and Cauliflower are on the limelight in the recent times. They are getting popular for the plethora of nutritional benefits that they have to offer to mankind. A versatile, delicious, antiseptic, and proper full veggie and spice mix are the heroes here.  

Read further where I have highlighted the history, uses, and benefits of these two killer combinations – healthy and nutritious root and vegetable – whilst squeezing in a soup recipe for a mellow that you can be favored with on cold winter days.

Now, let us understand it right.

Turmeric – what is it, really?

Turmeric, an antiseptic spice, has been in use for centuries in food and as a medicine to treat any ailment. Its tough, fibrous root – which is the rhizome – is where its nutritional features reside and give it its luscious yellow color.

Saving turmeric for giving a beautiful golden hue in the Indian curries, it is also used as a dye in packaged foods like chicken broth and mustard. Even fabrics like silk, cotton, wool, etc benefit from turmeric where it acts as a natural, plant-based dye.

As far as wellness is concerned, turmeric is known for its anti-inflammation properties. Turmeric helps to repress an inflammatory gene by aiding it to lower the histamine levels, thereafter adding to natural cortisone production by the adrenal glands. It aids in digestion by allowing the body to produce digestive enzymes and this helps the body to assimilate fats and in supporting liver detoxification.

Cauliflower – what is in the flower?

Cauliflower has gained a lot of public attention to be consumed for its low-carb property. This way, nutritionists are recommending to eat a lot of it as a substitution for legumes and grains.

Cauliflower is versatile – you can savor it steamed, dipped in hummus, a gravy for bread, and raw on a salad.

Interesting, right?

Cauliflower is a delight dietary food because it is available easily and notably affordable. It is a very good source of nutrients and antioxidants. Albeit it is low in calories, it covers a punch with its high nutritional value and vitamin C content.  

Researchers also proved that cauliflower is a rich source of protein,  vitamin K, riboflavin, magnesium, phosphorous, niacin, vitamin B6, potassium, folate, pantothenic acid, and manganese. Its rich fiber value adds to healthy digestion and in the detoxification process of the body.

Cauliflower is a great source of choline and this plays an important role in brain development and health. Nutritionists call it a nutritional powerhouse because it encompasses the powerful antioxidant – sulforaphane. That sulforaphane reduces high blood pressure and supports overall heart health.

The Recipe – Turmeric and Cauliflower soup

(i) Chop cauliflower pods into pieces by detaching it from its large stems and churn it with a pinch of salt and oil of your choice, preferably olive oil. Bake the combination on a sheet pan at 450º F until it gets brown, approximately 25 minutes.

(ii) And on a separate sheet pan, bake some carrots, onion, garlic, and coriander/celery with bay leaves, fresh/dried thyme, and sage at 450º F, until cooked.

(iii) Whilst the vegetables are roasting, sweat some ginger in the olive oil on a low flame.  

(iv) Mix gluten-free flour and coconut oil to concoct a thickening base (roux).

(v) Little by little, add in the stock on low heat whilst twitching to make the savory sauce from a roux and stock.

(vi) Stir roasted vegetables, cauliflower, and ginger in a blender along with coconut milk until the mixture becomes extremely smooth.

(vii) Finally, add lemon, salt, and pepper to taste and boil poach for 30 minutes to an hour. You can add some water or milk based on how you want the thickness of the soup to be.

Get indulged in the Delightful Soup!

Leave a Reply

Your email address will not be published. Required fields are marked *