Now that winter has here, if you're anything like me, you definitely need soup! Nothing like enjoying a cup of warm, comforting soup with loved ones while curled up under a blanket on a cool evening. Due to their abundance of health advantages, adaptability, and deliciousness, cauliflower and turmeric (Curcuma longa) are becoming more and more common ingredients in healthy recipes. We will discuss the advantages of this wholesome and nutrient-dense root and vegetable combination in this post, as well as provide a recipe for a hearty turmeric cauliflower soup that you may savor on chilly winter days.
For millennia, people have used turmeric as a spice and a herb to treat a variety of disorders. The rhizome, which is its hard, fibrous root and gives it its yellow hue, contains the plant's therapeutic elements. The Arabic name Kurkum, which serves as the Latin binomial for Curcuma longa, is also known as The Yellow One and The Golden Goddess in Sanskrit (Gallant, n.d.).
Turmeric has been used as a dye in packaged goods like mustard and chicken broth in addition to giving Indian curry its lovely golden hue (Gallant, n.d.). Even natural, plant-based textile dyes like silk, cotton, and wool can be created using turmeric (Kayne, 2016).
Turmeric is most well-known for its anti-inflammatory characteristics when it comes to health benefits (Gallant, n.d.). Ginger, turmeric's cousin, belongs to the Zingiberaceae family, which also includes turmeric (Zingiber officinale). Although it is indigenous to India and is a main ingredient in Indian food, turmeric can also be produced in other warm regions of the world. Turmeric is frequently used in ayurvedic herbalism to balance the vata, pitta, and kapha doshas (Gallant, n.d.).
Turmeric is most frequently utilized, as was already said, to help the body when inflammation is present. It is thought that turmeric aids in reducing histamine levels, which in turn boosts the adrenal glands' natural synthesis of cortisone and inhibits an inflammatory gene (Rathaur, Raja, Ramteke, & John, 2012).
According to research (Kuptniratsaikul, Thanakhumtorn, Chinswangwatanakul, Wattanamongkonsil, & Thamlikitkul, 2009), turmeric can help with health problems like osteoarthritis, back pain, and general inflammation (Rathaur et al., 2012), and a 2006 study found that curcumin is also regarded as an antioxidant (Khor et al., 2006).
Moreover, turmeric helps improve digestion by promoting the body's production of the enzymes needed to break down lipids and support liver detoxification (Rathaur et al., 2012). Despite the fact that many people can consume large doses of turmeric without experiencing any negative side effects (Rathaur et al., 2012), it is still better to start at the lower end of the recommended dosage and gradually increase it.
Many studies indicate that in order to increase the bioavailability of curcumin, black pepper and turmeric should be consumed together. The curcuminoid curcumin is thought to be the main active ingredient in turmeric. Black pepper will increase the body's ability to absorb curcumin and facilitate the synthesis of digestive enzymes (Shoba, 1998). Black pepper is typically used in conjunction with turmeric in most recipes.
A portion of fatty food or substance must be consumed together with the herb in order to reap its benefits because curcumin is also fat-soluble. This means that if you simply add turmeric to water, you might not get the full advantages of curcumin (Higdon, Drake, & Delage, 2005).
Also, it is thought that heating turmeric will increase the bioavailability of the curcuminoids for human consumption (Kurien & Scofield, 2009). This is perhaps why classic soups and curries are where we encounter turmeric most frequently.
Health Benefits of Cauliflower
Try our soup with turmeric and cauliflower to stay warm!
A rising range of packaged meals, including pizza crust, mashed "potatoes," and cauliflower "rice," are now manufactured of cauliflower if you visit a natural foods store. The list continues. Cauliflower is a terrific option to increase your vegetable consumption because it has become widely used as a substitute for grains or legumes in the low-carb diet community. The incredibly adaptable cauliflower is something I personally like steamed, raw on a salad, or dipped in hummus. To make a warm, creamy, and delectable soup, you can roast and purée the cauliflower using the method for turmeric cauliflower soup below.
Due to its wide availability and low cost, cauliflower makes a great nutritional addition. Moreover, it is a fantastic provider of minerals and antioxidants (Elliot, 2017). One serving of cauliflower contains more than 75% of the daily required amount of vitamin C, so even though it is low in calories, it still packs a nutritional and vitamin punch (SELF Nutrition Data, 2018). Cauliflower is a fantastic source of vitamin K, protein, riboflavin, niacin, magnesium, phosphorus, vitamin B6, folate, pantothenic acid, potassium, and manganese, according to Dr. Joseph Mercola (2014). Moreover, it has a lot of fiber, which promotes a healthy digestive system and helps the body detoxify (Mercola, 2014).
Choline, found in abundance in cauliflower, is crucial for the growth and health of the brain (Elliot, 2017). The presence of the strong antioxidant sulforaphane in cauliflower is another factor contributing to its reputation as a nutritional powerhouse. According to research, sulforaphane may also aid in the reduction of excessive blood pressure and the promotion of general heart health (Yang et al., 2015).
Cruciferous vegetables include a variety of unique antioxidants and chemicals that may lower inflammation, aid in protecting against the growth of cancer cells, and even shrink existing cancer cells, according to the National Cancer Institute (2012) and Abdull Razis & Noor (2013).
Ingredients For Turmeric Cauliflower Soup Recipe
2 medium-sized yellow onions, diced, and 2 heads of cauliflower, roughly chopped
a handful of chopped carrots, three chopped celery stalks
1 to 1 1/2 tablespoons of fresh ginger, minced (Zingiber officinale)
8–10 minced garlic cloves (Allium sativum)
single dried bay leaf (Laurus nobilis)
one little bunch of fresh thyme (Thymus vulgaris)
one fresh little bunch of sage (Salvia officinalis)
two tablespoons of ground dried turmeric (Curcuma longa)
Black pepper, 1 teaspoon (Piper nigrum)
juice of two sizable lemons
A 32-ounce cup of broth (chicken or vegetable)
carton of unsweetened coconut milk, 32 ounces
full-fat coconut milk in one can.
(King Arthur's or Bob's) 1/2 cup gluten-free flour
1/2 cup of coconut oil
Olive oil extra virgin, 4 teaspoons
pepper with sea salt (to taste)
juice from freshly squeezed lemons (to taste)
Directions
Remove the large stems from the cauliflower heads before chopping them up and tossing with salt and olive oil. At 450 degrees F, roast for 25 minutes, or until golden.
Roast carrots, celery, onion, and garlic with bay leaves, sage, and thyme at 450 degrees F on a separate sheet pan.
Ginger can be sweated (sauteed over low heat) while veggies are roasting.
To make a roux, combine coconut oil and gluten-free flour (thickening base).
Make veloute by gradually adding the stock while aggressively whisking it on low heat (savory sauce made from a roux and stock).
Mix coconut milk, veggies, ginger, and roasted cauliflower in a blender until very smooth.
Stir in the lemon, pepper, and salt to taste, then simmer for 30 to 60 minutes. To maintain the correct thickness during this procedure, more water or milk may be added.
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