Cauliflower – Potato – Fennel – Turmeric Soup

Soups are the best, especially during Winter time.

  • Soups make you feeling warm – no doubt any soup nourishes you and raises your body temperature, there are just made for freezing times.
  • Soups are easy digesting foods and support Fat Loss – most of the recipes are vegetable based what makes them high in fiber. High fiber intake improves the digestion and helps to reduce body fat.
  • Soups have healing abilities – bone broth is full of is high in gelatin, collagen and glycine that have a natural anti-inflammatory effect, slow cooking vegetables retain the vitamins and minerals which support your all body systems. It was always said to eat a warm bowl of soup when you got the flu, and it always worked. Why not eat them to prevent it?
  • Soups can be packed with different vegetables, when blended you get all you need to satisfy your daily vegetable intake need in just one bowl. It really works when you have not started to enjoy salads yet. This beautiful and easy combination of vegetables and spices will satisfy your hunger and make you feel really warm during the cold days.

How to make it?

Get ready:

  • 2 L of Chicken Broth ( or vegan if you want )
  • 2 medium onions – chopped
  • 1 kg of peeled potatoes – cut on smaller pieces
  • 2 heads of Cauliflower
  • 2 table spoons of turmeric powder
  • 1 table spoon of fennel seed powder
  • 1 table spoon of coconut oil
  • fresh dill for serving (optional)

Preheat the Broth if you need and throw in the cut cauliflower ( it is enough on half), and potatoes ( do not need to be too small pieces). Cover the Pot with lid and cook on medium heat until the vegetables are tender.

In the meantime, preheat the pan with coconut oil and fry the chopped onions until medium brown. Throw them into the soup pot and cook for another 2-3 minutes. When the cauliflower is tender and potatoes too, blend all until smooth. Add Turmeric and Fennel Powders and mix well, cooking under low heat for another 5-7 minutes. Try the soup if it is salty enough. Add more mined salt at your own preference. I always add little by little, a tablespoon, then I cook for another 2-3 minutes, I try it again and then decide if I need to add more. Mined Salts like Himalayan Salt like to be less salty as they have high mineral content.

How to cook the broth ?

Prepare a pot with 2.5 L of water and two chicken tights. Cook it with no salt for 30 min on low heat. Peel 5 carrots, 3 parsley roots, 4 celery sticks, 2 onions, 5 bay leaves, 4 allspice grains and cook on very low heat for at least 60 minutes. Season with Salt (2-3 table spoons) and Pepper (few pinches) in the end and cook for another 15 min. Do not boil. Skip chicken for vegan broth option.

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