Brace yourselves, cause I am about to drop a health bomb! 🙂
It is exactly the kind of bomb you need to use when you are trying to fight off an inflammation.
Cauliflower has a lot of antioxidants and compounds that fight inflammation.
Turmeric is well known about its healing properties and it is often used instead of medicine.
Saffron is believed to be an antidepressant and to elevate the mood and this is definitively important in time of sickness, because being positive really helps to get better faster.
So enough talking, let’s make this soup.
We need one medium sized cauliflower head.
One packet of saffron (130mg), 1 tsp of turmeric and one cube of vegetable stock (1 cube makes 500ml/17oz of soup).
Divide the cauliflower head into florets, wash them nicely and add them into a pot. Add 750ml/25oz water and the vegetable stock cube. Turn the heat on highest until it starts to boil, then turn it immediately to lowest heat and let it simmer covered for 20′.
To check if it is cooked, make a fork tender test. If the fork goes through like in butter then it is perfectly cooked for a soup.
Let it cool for 5 to 10 minutes, so you don’t burn yourself. Use the immersion blender to blend the florets until very smooth. Then add the turmeric and the saffron and blend again until all ingredients are mixed nicely together.
Ah, look at this color. We are almost done. Put the pot one more time on low heat to make the soup warm again and add salt to your taste.
Enjoy it with black pepper to boost the absorption of curcumin, the substance in turmeric responsible for its anti-inflammatory properties.
Makes about 3-4 portions of soup.
- 1 medium sized cauliflower head
- 1 cube vegetable stock *
- 1 tbs. turmeric **
- 1 packet saffron (130mg) **
- Salt to taste
- serve with black pepper
* I would not recommend a low-fat vegetable fat stock, because some vitamins are fat-soluble, so you need fat in order your body to use them. Just a few grams of healthy fats will do the job. So in case you are using a low fat product, add a few drops of extra virgin olive oil in your soup just before you consume it.
** This is a general rule for introducing new spices into your cuisine. Spices can be very nutrient dense and can contain different substances, that might not be familiar to your body and the body needs to learn how to process them or you might have allergy or sensitivity to certain compounds. The best is to start with small doses like for this soup instead of 1 tsp. turmeric use 1/4 tsp. After consuming it for the first time, wait a few days before using it again. This is very important, because sometimes it takes a few days for the symptoms to show up.