I’ve read an awful lot about the health benefits of turmeric, but rather than take a supplement, it makes sense to eat delicious, healthy foods packed full of the vitamins and nutrients our bodies need. God gave us a plethora of wonderful fruits, vegetables, spices, and herbs, but rarely do we eat a fraction of those that would do our bodies good.
Sadly some vegetables, herbs, and spices are unpalatable on their own. People have been developing recipes since the beginning of man on earth to find combinations of ingredients that taste great. An awful lot of trial and error goes on in kitchens around the world. When we find a combination that tickle our tastebuds, we have an overwhelming need to share it with everyone. If that combination also contains foods known to heal, then we really can’t wait to spread the good news!
There are some recipes that are so common, everyone knows how to make them and we eat them regularly. Many of the dishes I’ve made for my family over the years were made with products created by large manufacturers. Let’s face it – those products taste great and we never really questioned how they were made. We trusted the people making such delights as boxed macaroni & cheese with it’s bright orange cheese powder. Who didn’t want to come in from a freezing cold day to a hot bowl of canned chicken noodle soup? I love casseroles made with canned cream soups. They’re delicious and very filling! We also assumed the Food & Drug Administration was ensuring those products would do us no harm. ☠ But look at us now. We’ve definitely been harmed by many of the additives, preservatives, and dyes. Add to that the herbacides and pesticides used in big agri… It makes me sick just thinking about it.
But it’s our fault! Nobody forced us to eat those foods. We became lazy and complacent because it was easier. We can’t say we haven’t been lectured time and again about how terrible all those unpronounceable ingredients in processed foods are for us. But it seems we’ll do almost anything (including slowly poisoning ourselves) to speed up the preparation of meals so we can hurry up and go do something else. I’m super guilty of that.
It’s not easy to make monumental changes to our go-to meals, but if we want to become fabulously healthy people, we just have to do it. Once you start rolling along, it’ll become the daily norm rather than a drudgery to peel, peel, peel, chop, chop, chop. Plus, more and more grocers are stocking the produce section with pre-chopped fruits and veggies to help us out. Hopefully one day soon, the baskets and bins will be filled with nothing but organic produce, but until then you can be sure the non-organic offerings are significantly better for you than processed foods found in the aisles. If 80% of your grocery cart is filled with fresh, whole foods found around the perimeter of the store rather than the aisles in the middle, you’ll be on your way to a healthier eating lifestyle. 😃 And if you can eat clean at least 80% of the time, you’re more likely to stick with it until it becomes your norm.
So the key is to find the combinations of ingredients that are easy, delicious, and most importantly good for you. Thankfully there is no dearth of healthy-eating enthusiasts on the web sharing their great-tasting recipes. Here’s one more. 😁
This soup is fabulous! You can leave it chunkier than I’ve shown in the pics. The cumin lends a tasty Mexican flair that I think you’ll love. I made this batch without salt to make sure it tasted great before sharing the recipe with one of my BBFs who’s on a low-sodium diet. We didn’t notice the absence of salt at all, however, if you feel it needs it, use sea salt.
Cauliflower Turmeric Soup
2-3 tbsp. olive oil
1 onion, diced
2 tsp. jarred minced garlic
3 carrots, peeled and sliced
3 stalks celery, washed and sliced
1 head cauliflower, cut & pulled apart into 1” pieces
1 ½ tsp. ground turmeric
1 ½ tsp. ground ginger
2 tsp. cumin
½ tsp. pepper
4 cups vegetable broth, low-sodium chicken broth, or homemade bone broth
1/2 can (13 oz.) unsweetened coconut milk (full fat)
Heat the oil in a large pot or Dutch oven over medium-high heat.
Sauté the onion, garlic, carrot, and celery for 5-7 minutes.
Add the cauliflower, turmeric, ginger, cumin, and pepper. Continue cooking for several minutes longer.
Add the broth and bring to a boil, then lower heat to a simmer, cover with a lid, and cook for 20 minutes or so.
Remove from heat and use a stick blender or potato masher to smash up half the vegetables. Leave some chunky.
Add the coconut milk and turn the heat back on medium for a few minutes to reheat the soup.
Created by Melissa Woolard | Culinary Craftiness
- 2-3 tbsp. olive oil
- 1 onion, diced
- 2 tsp. jarred minced garlic
- 3 carrots, peeled and sliced
- 3 stalks celery, washed and sliced
- 1 head cauliflower, cut & pulled apart into 1” pieces
- 1 ½ tsp. ground turmeric
- 1 ½ tsp. ground ginger
- 2 tsp. cumin
- ½ tsp. pepper
- 4 cups vegetable broth, low-sodium chicken broth, or homemade bone broth
- 1/2 can (13 oz.) unsweetened coconut milk (full fat)
- Heat the oil in a large pot or Dutch oven over medium-high heat.
- Sauté the onion, garlic, carrot, and celery for 5-7 minutes.
- Add the cauliflower, turmeric, ginger, cumin, and pepper. Continue cooking for several minutes longer.
- Add the broth and bring to a boil, then lower heat to a simmer, cover with a lid, and cook for 20 minutes or so.
- Remove from heat and use a stick blender or potato masher to smash up half the vegetables. Leave some chunky.
- Add the coconut milk and turn the heat back on medium for a few minutes to reheat the soup.
Recipe adapted from The Harvest Kitchen