{turmeric roasted cauliflower soup}

I realized, after writing yesterday’s post, how depressing it was.  I was in no way shape or form having or looking for a pity party.  I re-read it last night and thought….dammnnnn, that sucked.  Yes, I gained some weight.  Shit – Oprah said her average Holiday gain is 10 lbs.  So, I’m good with my 4 lbs.  I just wanted to share the truth.  The truth is, I’m human and my fitness goals are not easy.  This shit takes time!  I’m bound and determined to get back on tack.  Luckily I have all the tools right at my finger tips.  There is no doubt in my mind that my next results post will be my very best!

Just wanted to clear that up!

Ok, so now onto the recipe…..

If you haven’t jumped on the turmeric bandwagon yet, you really should.  Known as a superfood, turmeric has been used for centuries for healing.

Benefits of turmeric:

• fighting inflammation
• as an antioxidant
• protects the heart in various ways
• helpful for arthritis
• braIn boosting
• may be helpful for fighting diabetes + cancer

Reason enough to start adding turmeric to your day, right?  I’m sold!!!

I want to buy a bottle of turmeric and give it to everyone I love and tell them, “use this shit!”

Beyond all that, turmeric is a delicious ingredient when added to your favorite homemade dishes.

This is where I share the yummy soup that I found on Skinny Taste last week.

Turmeric roasted cauliflower soup.  I know, it sounds all healthy and shit.  But, trust me.  It’s good!  You could add some crumbled bacon.  Or pesto as a topper.  Make it yours!  If you follow the recipe as is, it is Kaia friendly + dairy-free + gluten-free, vegan + whole30 + paleo!  Dannnggg!

Here’s what you’ll need:

• 6 cups cauliflower florets (1 1/2 pound cauliflower)
• 3 garlic cloves, smashed
• 2 tablespoons olive oil, plus 1 teaspoon
• 1 teaspoon turmeric (be carefull, it stains)
• 1 teaspoon cumin
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 onion, chopped
• 3 cups vegetable broth
• 1/4 cup coconut milk

Option toppers:

• tablespoon parmesan cheese
• crumbled bacon
• pesto

Here’s what you’ll do:

Preheat over to 450 degrees.

Place cauliflower and smashed garlic cloves in a large bowl.  Drizzle with 2 tablespoons of olive oil.  Stir to evenly coat cauliflower.

In a small bowl combine turmeric + cumin + salt + red pepper flakes.  Sprinkle over cauliflower.  Stir to evenly coat.

Place cauliflower on a baking sheet and bake for 30 minutes.  Cauliflower will be beautifully browned.  Set aside one cup of roasted cauliflower.

Using the remaining 1 teaspoon olive oil, cook onion in your soup pot.  About 3 minutes.  Add broth and cauliflower.  Bring to a boil and cook on low for 15 minutes.

Using a hand blender or regular blender, blend soup until smooth.

Stir in coconut milk.  Serve soup topped with remaining roasted cauliflower and parmesan cheese.

Makes 4 1/2 cups.

4 servings, 1 1/8 cup per serving

Nutrition info:

calories: 159, fat: 10.5 protein: 4g

* I realized after typing this recipe that coconut milk has sugar.  Duh!  What what I thinking?  Oh well, tomorrow is a new day….and I ate all the soup.

Here are a couple of other turmeric recipes I’m going to try:

Turmeric Cashews

Turmeric sweet potatoes

Turmeric Hummus

 

 

Happy 1st day back to school Mama’s.  If you’re like me, then you were doing the happy dance this morning too!

I loved dropping these cuties off at school this morning 🙂  All bundled up for school!

xoxo stacyb