Turmeric, best known for it’s use in curries, seems to be popping up everywhere, in a variety of recipes – everything from hummus to smoothies to dry rubs.
This bright yellow spice is both a powerful antioxidant and anti-inflammatory, and is commonly used to add rich spice and color to dishes.
The Test Kitchen wanted to include turmeric in a soup and decided that the spice would complement roasted cauliflower beautifully.
For Roasted Cauliflower Soup with Turmeric, drizzle cauliflower florets, one shallot and a clove of garlic with olive oil and bake for about 30 minutes at 400 degrees, until the cauliflower is fork tender. Add vegetable broth, roasted cauliflower, garlic, shallot, sugar, salt, turmeric, cumin and pepper to the Hamilton Beach Professional Blender jar. Cover and PUREE for 1 minute. Then pour half and half into the filler cap and PULSE until the soup is well blended.
We garnished this rich and creamy soup with roasted chickpeas and fresh cilantro for an added crunch and pop of color, but topping it with a little extra roasted cauliflower or even some sriracha for additional spice would be delicious.
Serve this creamy soup with a buttery baguette for dipping and say hello to one of your new fall staples.
Quick stovetop soups can be made with just a few ingredients and are a great way to use up those vegetables you have hanging out in the freezer or vegetable drawer.
For easy chicken and rice soup, combine onions and peppers (we used a cup of the pre-made frozen mixture but you could certainly use fresh vegetables if you have them on-hand), celery and carrots in a dutch oven over medium high heat. Then stir in flour, salt, pepper, thyme, sage, and turmeric. Side note, we can’t get enough of turmeric at the moment. Not only is it a great anti-inflammatory, it adds a beautiful golden hue to whatever you add it to – smoothies, curries, or soups like this one.
Bring the mixture to a boil then reduce to medium heat. Add your pre-made slow cooker shredded chicken from the weekend and cooked white or brown rice. Cook the rice in a rice cooker while the soup broth is coming together on the stove, or, if you’re meal planning game is really strong, cook the rice over the weekend and have it ready and waiting alongside the chicken.
This simple soup comes together in no time and is begging to be dunked into with a big, buttery baguette. Skip the canned stuff the next time you’re at the grocery store and plan to make this easy stovetop soup during the week.
January has arrived. Can you believe the holidays are already over? After indulging (read: overindulging) at family feasts and holiday parties over the past month, I’m excited to get back on track in the kitchen. That all starts with my juicer.
In January, my juicer takes it’s rightful place on my kitchen counter and reminds me that I shouldn’t only be eating my fruits and vegetables but also drinking them.
Carrot and turmeric tonic is a great recipe to get you started juicing in the New Year. It’s simple, tasty, and beautiful. I know plenty of people who are a little hesitant (frightened, frankly) by green juice. This juice looks a little more familiar, like the orange or carrot juice you might already have in the fridge.
We juiced one golden delicious apple (the entire apple fits in the big mouth of our Premium Big Mouth® 2 Speed Juice Extractor, cha-ching), a piece of turmeric, a piece of ginger, lemon, 4 large carrots, and a cucumber. Together, these ingredients make one bright, flavorful juice. The sweet apples and carrots pair well with the tangy lemon and refreshing cucumber. The ginger adds a little spice while the turmeric adds, color and health benefits – it’s a powerful antioxidant and anti-inflammatory.
Put down the mulled cider, hot chocolate, and holiday cocktails and start juicing this January. Move over OJ, there’s a new orange juice in town.