When you are ill, your taste bud seems to become numb. Nothing tastes good. On such days, turmeric-roasted cauliflower soup can make you feel better. With so many nutritious elements this soup is the perfect medicine for sick days.

Ingredients

• Cauliflower – 1 large
• Garlic cloves – 3
• Olive oil – 2.5 teaspoon
• Turmeric – 1 teaspoon
• Chilli flakes – 1 teaspoon
• Ground cumin -1 teaspoon
• Onion – 1 medium
• Vegetable stock – 3 cups
• Coconut cream – quarter cup
• Coriander leaves – half cup
• Salt – to taste

Ingredients Explained

Cauliflower

You should buy cauliflower that is white. The florets should be firm. Cutting the cauliflower into small pieces can be a challenge. The right approach is to cut it in half and then four quarters. Take out the core on the diagonal. You can now break the florets easily. If you don't make the florets small, the cauliflower will take more time to soften.

Turmeric

To make turmeric roasted cauliflower soup, you can take fresh turmeric root and cut them into pieces. Use a food processor to blend the pieces. Alternatively, you can use the turmeric powder you get in the market. The smell of freshly ground turmeric is amazing.

Coconut cream

If you are cooking this soup for your kid, then you can replace coconut milk with whole milk. However, coconut cream will add a bit of thickness and creaminess to the soup.

Vegetable stock

You can use freshly made vegetable stock or buy the cubes from the store. Vegetable stock helps to mix the ingredients together. It also enhances the taste of the soup.

Method

The fact that you will bake the ingredients makes this soup very healthy. You first need to preheat your oven to 200°C. Separate the cauliflower florets and cut them into smaller pieces. Smash the garlic cloves. Place them on a baking tray. Sprinkle some olive oil, turmeric, salt, cumin, and chili flakes over them. Then bake for half an hour. Make sure to turn the florets from time to time.

While your cauliflower is inside the oven and you are waiting for it to turn light brown, put a pot over medium heat. Add olive oil and onion. Cook for some time. Now add the vegetable stock. If your cauliflower is ready in the oven, take them out and place them in your hot pot. Keep a few cauliflower florets aside to put them on top of the soup when serving. Bring it to a boil and cook on low flame for about 15 minutes.

Then take the pot out from the flame. Use a blender to mix the ingredients and turn them into a smooth paste. Once you are happy with the texture, add coconut milk and coriander.

Benefits of turmeric

Turmeric has incredible healing properties. It has curcumin which promotes heart and joint health. It was used in the early medical practices. Your gut will be in good condition if you have this food. Cauliflower, on the other hand, is a tasty and beneficial vegetable. It contains lots of vitamins to help you get well soon.

Variations

When you are ill, having this soup regularly can heal you quickly. But sometimes you may feel like having the same thing over and over again. To create variations in this soup, you can add vegetables like celery, carrots, or beans. You can also add noodles or pasta to make it a proper meal. Chickpeas are another good addition to this soup.

You will love this soup as it's creamy. The cooking process is super easy. You won't need to stand in front of the stove for hours. You can just cover it and cauliflower and turmeric will do their magic by mixing well. You can try different cooking methods to make this soup. You can go for the slow cooker or instant pot option. If you are planning to go out for a long time and want to have some delicious soup ready when you are back home, then you can use the slow cooker method to make the soup. You can also cook it in the instant pot. So, after a busy day's work when you are home, you can simply put everything on the instant pot to get it done quickly.

A bowl of turmeric-roasted cauliflower soup can make you feel warm from the inside. So, it's perfect to have in winter. Cumin and chili flakes are warming spices that will keep you refreshed. You will get back all your energy after having this soup. Though this soup is popular as a health recovery food, you can make this delicious warm soup every week or more frequently to feel comfortable in winter.

If you thought the soup was a winter treat, you are wrong. You can have carrot ginger soup in autumn as well. This golden bowl of treats will surely make you fall in love with its unique sweet and tangy taste. You can cook it simple or rich with creaminess.

Ingredients

• Ginger – 3 tablespoons finely diced or minced
• Onion – 1 medium
• Carrot – 2 pounds, peeled and chopped
• Garlic – 3 cloves, minced
• Extra virgin olive oil or butter – 2 tablespoon
• Apple cider vinegar
• Vegetable broth or chicken broth – 4 cups
• Salt and pepper to taste
• Cinnamon and bay leaf – 1 each
• Cilantro

Ingredients Explained

Apple cider vinegar

Apple cider vinegar makes the soup tangy and bright and enhances its flavor. Try making the soup with and without it, and you will taste the difference.

Vegetable broth

Vegetable broth helps the blender to move smoothly. You can buy vegetable broth at the supermarket or make it at home. You put all your favorite vegetables in a pot containing water. Then add bay leaf and herbs for seasonings.

Carrot

Carrot is the prime ingredient of this soup. So, make sure you choose the best carrots. Get firm and plump carrots that have no rootlets. Try to get those without cracks. Carrots that are bright orange and have smooth skin are the best.

Crispy shallots

Cutting shallots the right way can make it crispy and golden brown. You should continuously flip sides so that they don't get burnt. Use room temperature oil to fry shallots. That way the shallots will cook slowly an become crispy. Use a strainer to get rid of the extra oil and pat them with a kitchen towel so that no extra oil remains.

Roasted pine nuts

You can add some crunchiness to the soup by including roasted pine nuts. Put the nuts on a baking tray and bake for a few minutes. These nuts have a high energy content.

Variations

You can create many variations of this soup. For example, to make it spicy, add jalapeno, lemon zest, and lemon juice to your soup. You must put the jalapeno seeded and sliced. You can make it sweeter by having this unique sweet and spicy topping. Just mix sunflower seeds, pepitas, and maple syrup. Bake them until they turn golden.

Preparation steps

You can make this soup with two simple steps. All you need to do is roast the ingredients and blend them smoothly. Here are the steps you should follow:

Step 1: Cook the onions in olive oil till they become translucent. Stir constantly so that they don't burn.

Step 2: Add garlic and ginger and stir for a few minutes.

Step 3: Add the chopped carrots and cook them for about 10 minutes. You must stir the contents occasionally to ensure that everything mixes well.

Step 4: Once the carrots become soft, include the vegetable broth, cinnamon, bay leaf, salt, and pepper.

Step 6: After simmering it for half an hour, take it out of the stove. Let it cool for some time.

Step 7: Blend the contents of the pot using an immersion blender to get a perfect carrot and ginger soup.

You can swirl it with some coconut cream or fresh milk to add color variation to the soup and also make it creamier. Some toasted pine nuts, cilantro, and crispy shallots will give the perfect look and flavor to the soup.

Serving suggestions

You can have the carrot and ginger soup during your afternoon break or have it before the main dinner course. If you are serving it during dinner time, you can give baked chicken breast, shrimp, or salmon with it. This soup will also pair well with green or other salads.

Storage suggestions

You can enjoy this soup throughout the week by storing it in an airtight container and keeping it in the fridge for a few days. You can put it in the freezer if you decide to store it for a long period of time.

Health benefits

This soup can fight infections, so it's a great food to have when the weather is changing and people are getting ill. You will be at a low risk of any inflammation-related diseases such as diabetes or heart. You have learned from your childhood that carrots are good for the eyes. You should encourage your children to have the soup often.

Its velvety texture makes the soup very appealing. Its vibrant color will remind you of the sun on a cold winter day. Just sit on your dining table on a winter day and enjoy a bowl of warm carrot and ginger soup with your family. Create a wonderful family time by making this wonderful carrot and ginger soup.

Did you know that potato leek soup is a classic French cuisine? In France, potatoes became abundant in the 19th century. So, most recipes included potato back then and it became a favorite ingredient in French households. Leek was a national emblem in Wales since the 14th century. So, you can see that it is a traditional food in many regions. Its other name is 'vichyssoise'. The soup can be served both warm or cold.

Ingredients

• Olive oil or unsalted butter – 1 tablespoon
• Leeks - 2 thinly sliced
• Garlic – 6 cloves
• Bay leaves - 2
• Dried thyme – ½ tsp or fresh thyme – 3 sprigs
• Russet potatoes or Yukon gold potatoes – 3 to 4 large cut into small pieces
• Vegetable broth
• Salt, pepper, and paprika to taste
• Heavy cream – 1 cup
• Chives – for serving

More about the ingredients

You can use either Russet potatoes or Yukon gold potatoes. A russet potato is large. Its skill is brown with few eyes on it. The white and soft flesh is ideal for cooking this soup. This potato is used to make mashed potatoes or French fries. The Yukon gold potatoes have a nutty flavor and buttery texture. These are great for frying, boiling, or roasting.

Cooking method

First, melt the butter in a soup pot or add olive oil. Put garlic and leeks, stirring them continuously for about 10 minutes. Wait till they become soft making sure they don't turn out brown. Leeks have an onion-like flavor, so it tastes sweet. This soup is also called onion soup by many. Then add the vegetable broth, cut potatoes, bay leaves and thyme. Sprinkle salt, pepper, and paprika.

After bringing the contents to a boil, cover the pot and cook on low heat. After the potatoes become soft (might take about 15 minutes). Stop the flame and take out the bay leaves and thyme sprig (if you have used fresh thyme instead of the dried ones). Then blend the soup using a blender till you reach a smooth consistency.

Put the soup back in the soup pot. Add cream and cook for a few minutes on low flame. The soup will be a bit thick. Add extra seasoning if necessary and chopped chives before serving. You can also add herbs on top for an extra flavor. You can serve the soup with grilled or fried baguette slices. You can refrigerate the soup for 3 to 4 days in an airtight container. When reheating add some vegetable broth to make the soup lighter.

Tips

You must buy leeks that have green leaves and white bulbs. You may find it difficult to clean the leeks. You need to cut off the root end first and then cut the green tops. Separate the leaves and wash everything thoroughly. You should cook the leek slowly to prevent it from changing color.

You must ensure that the potatoes are tender to get the best texture. You will also find it easy to blend with your handheld blender. If you don't like your soup to be too creamy, you can avoid using fresh cream. An alternative approach is to press potatoes through a ricer to give them a clean and light texture. You won't have the glueyness anymore.

You can experiment with parmesan cheese and chili flakes to make the soup cheesy and hot. If you are not a vegan then you can add a few fried bacon in the soup too. As the soup is heavy due to the mashed potatoes and bacon, you won't need to have any other dish to accompany the soup.

Health benefits

Leek is a great source of antioxidants. It is good for the eyes and bones. If you are suffering from osteoarthritis due to age or other reasons, you should have this soup regularly. It doesn't have any fat. So, your chance of having a stroke will be less. Whether it's a cold evening or a hot summer, you can cook this soup in any season.

This delicious soup is cholesterol-free, making it a healthy choice. It is a great dish for vegetarians. It is an everyday soup and you can easily prepare it within a short time for your family and friends. It takes about half an hour to cook and the amount of ingredients mentioned is enough to serve up to 6 people. The bright texture of the soup with the colorful seasoning and herbs on top will make you crave for it right away. You will be impressed by the taste of this mouth-watering creamy soup.

If you are looking for a high-protein meal then you should try this slow cooker chicken and lentil soup. It is also packed with lots of important vitamins, minerals, and fibers to keep you healthy. This soup is a calorie boost to keep you going. It is ideal for lazy and restless cooks who don't like to stay in the kitchen for long.

Why the slow cooker method of cooking is healthy

This style of cooking makes meat tender and helps to retain all its nutrients. You will notice that steam is created inside the pot as the lid remains tight on top throughout the cooking process. The slow cooker method is healthier than frying, baking, or other cooking styles. It is also a safer option for cooking food. You can store food cooked like this for a long time.

Ingredients

• Lentils – 1 pound dried, green or brown
• Chicken thighs or breasts– 6 ( approximately 24 ounces)
• Chicken stock – 64 ounces
• Rotel tomatoes – 1 10-oz can of chopped tomatoes
• Carrots – 1.5 cups diced
• Sofrito - quarter cup
• Seasoning – half teaspoon Adobo seasoning
• Salt and pepper to taste; turmeric (optional)

Ingredients Explained

You may not be familiar with all the ingredients mentioned here. Also, you need to know why some of the ingredients are included in this dish. Here is a short explanation of all these.

Dried lentils

The reason you must use dried lentils is for a better texture of the soup. It won't take much extra time to cook compared to the pre-cooked lentils you get in the market. However, it will bring a great change to the texture and taste of the soup.

Chicken thighs

If you use chicken thighs for the soup, make sure you remove all the fat to make the soup healthier. Alternatively, you can use chicken breasts.

Rotel tomatoes

Rotel tomato is a mixture of sliced tomatoes with green chilies. It is juicy and at the same time spicy. It will jazz up your meal completely. If you don't find Rotel tomatoes then just use fresh tomatoes and green chilies to get a similar flavor.

Sofrito

It's a wonderful blend of tomatoes, peppers, onions, garlic, and cilantro. It is used in many Puerto Rican dishes. You will get a burst of flavor when you add it to your soup. Use red or white onions, red or green bell pepper, a few cloves of garlic, cilantro, and a little extra virgin olive oil. Chop all the ingredients and put them in a food processor or blender to get a semi-smooth consistency. Make sure the ingredients do not form a paste; they must be chunky. Put the mixture in an airtight container and freeze it overnight. Then you can transfer it into a zip-lock bag and place it in the freezer for up to 3 months.

Adobo seasoning

It is a common seasoning in Latin American and Caribbean cuisine. You mix salt, garlic powder, onion powder, black pepper, paprika, cumin, and oregano in a mixer and get a blend of dry spices to boost the taste and smell of your soup.

How to make

It is one of the easiest recipes you will find. Just put everything in the slow cooker. First, cook on high heat for about 4 hours and then on low heat for 8 hours. Take out the chicken thighs or breasts and shred them with two forks. Put them back in the soup. Add seasoning and taste the soup for salt. You can serve the soup with cucumber and tomato salad. Alternatively, you can have a toasted bread or cracker with it.

Variations

You can add your favorite vegetables to it, like bell peppers and leafy greens. Instead of using Adobo seasoning, you can use other seasoning. If you want you can exclude the chicken. In such case, you will need less time to cook.

Storage

You can refrigerate this soup for up to 4 days. Before reheating, add some water so that the soup doesn't become too thick. It is better to heat it on the stove, rather than putting it in the microwave.

This protein-rich dish is a perfect lunch or dinner choice for the family. As it can be stored easily, you can quickly grab it before going to the office. The quantity of the soup will be enough to serve more people and store for later use. It's a delicious fat-free meal that you can cook easily in your slow cooker. Nutritious ingredients and healthy cooking methods make this soup a favorite choice for the health cautious people. If you don't have a slow cooker at home, then this super yummy chicken and lentil soup can be the reason to buy one.

Warm broccoli Cheddar soup is the perfect winter treat you need to warm you from inside. Its creamy rich texture will melt in your mouth. The tangy and cheesy flavor will give an amazing feeling to your taste buds for a long time. If you are looking for a comfort food in chilly evening, then go for this mouth-watering soup.

Ingredients to serve four people

• Broccoli florets cut in bite-sized pieces – 3 cups
• Finely chopped carrots - 1
• Heated unsalted butter – 4 tablespoons
• Chopped onion – 1 medium
• Sea salt – half teaspoon
• Ground black pepper – a pinch
• Chopped garlic – 3 cloves
• All-purpose flour – quarter cup
• Whole milk or unsweetened almond milk– 2 cups
• Vegetable stock – 2 cups
• Dijon mustard – half teaspoon
• Shredded cheddar cheese – 2 cups
• Croutons (optional)

Preparation steps

Prepare vegetable broth. You can add the vegetable cubes found in the market to hot water to make the broth. You can also make the broth at home by boiling fresh vegetables. Take a large pot and melt the unsalted butter. Alternatively, you can place the butter cube on an oven-proof dish and heat it in the oven for a few seconds to melt.

Add onions to the melted butter and stir. Add salt and freshly ground pepper. Put chopped garlic and stir for another minute. For thickness, add some flour and whisk constantly for a few minutes. Notice the color of the soup changing to golden. At this point, pour the milk slowly. Make sure to whisk to prevent lumps from forming.

Now add the broth and properly washed vegetables in the pot. Include the Dijon mustard and stir well to combine everything properly. Simmer the soup for 15 to 20 minutes so that the vegetables become tender. Lastly, add the shredded cheddar cheese while stirring and wait till the cheese melts and the soup becomes creamy.

Stop the flame and you can add croutons on top before serving. Having the soup with pieces of crusty bread or green vegetables will make a healthy meal.

Tips

1. Vegetable stock: Making vegetable stock at home is a healthier option because the one you buy from the supermarket contains preservatives and artificial flavorings. When you make the stock at home, all the nutrients are preserved. You can make the vegetable stock at home by boiling about 12 cups of water in a pot and adding washed and cut vegetables like carrots, celery, corn, mushrooms, or others. Add some slices of onion and garlic. To increase the flavor put bay leaf and peppercorn. Simmer it by putting the lid on for about an hour. Then drain off the vegetables and other solid ingredients to get the clear stock.
2. Broccoli: In this soup, broccoli is the main ingredient and so it must be fresh. When buying broccoli from the market, choose those having uniform green color without any yellowing spots. The stem must feel firm. The florets shouldn't be limp.
3. Dijon mustard: If you don't have Dijon mustard in your pantry then you can use yellow mustard as a substitute. However, remember that Dijon mustard will give you a tangier taste.
4. Croutons: You can make homemade croutons by cutting bread into small pieces, adding butter, and sprinkling herbs and pepper. You can either bake them or fry them.
5. Cheddar cheese: Avoid buying shredded cheddar cheese as it may be coated with anti-caking agents to prevent it from melting. Instead, shred them with your hands as you want the cheese to melt in the soup completely.
6. Butter: If you don't find unsalted butter, then use the salted one making sure to adjust the amount of salt in the soup.
7. Whisking: Whisking continuously is important when you add flour and milk to the pot. It will prevent the flour from burning and also lumps from forming once you add milk.
8. Cook slow and low: You must cook this soup slowly in low heat to get the perfect consistency and blend of ingredients.
9. Salt: Be careful with the amount of salt you put in. Remember there is salt in the vegetable stock. Also, if you have used salted butter, then there will be extra salt.

Variations

You can create variations of this basic recipe. Along with broccoli and carrots, you can add various other seasonal vegetables like celery, cauliflower, peas, or potatoes. You can also include bits of meat. You may replace cheddar cheese with parmesan or mozzarella cheese. You can sprinkle herbs like oregano or thyme on top for extra flavor. To give the soup a thicker texture, you can add a little heavy cream. By adding these variations, you can turn this soup into a regular winter dish.

It's a simple, yet filling dinner item for the family members. The kids will love the cheesy and creamy taste, too. You can prepare it within half an hour with easily available ingredients. You can store the leftovers in the fridge for up to three days. Make sure you keep it in an airtight container. Avoid using a microwave to reheat the soup after taking it out of the fridge. Heat it slowly on the stovetop by stirring continuously to maintain the original consistency of the soup.

Fresh, summery, perfect — quinoa salad with fresh corn, buttery avocado. You'll need marinated tomatoes and lots of fresh herbs …

Do I love quinoa? No.

Does this summery salad that's luscious and juicy, even contain quinoa, actually mean I love it? YES.

Also, if you hate quinoa – I think I can get you eating quinoa salad. I really do.

This gem of a salad is a win for anyone who:

• I can't appreciate a really good textured salad, because even the little bite sizey bits!
• My boy likes to be in the sun rather than cooking for hours (aka THIS RECIPE IS SO EASY)
• We accept all who does like or does not like quinoa.
• Celebrates a good meatless meal.
• Big, juicy, summery flavor has a tendency to go weak in the knees.

There is staggering amount of texture and flavor. Our base is quinoa and corn, we have marinated tomatoes as the juicy crown jewel, avocado to butter it all up a bit, shallot, chives, and cilantro to wake you all the way up, lime zest, and lime juice, all to round it out with a little something, and Cotija cheese so it's just the slightest bit crumbly and creamy (omitting it if you're vegan).

Let me just say this: I've really missed loving a quinoa salad as much as I've come to love this one.

Maybe just a salad in general and just maybe a salad.

Healthy, but not too healthy. Cranky, textural, cravey at all times. Colorful and happy. Exactly how I like to eat.

If you keep the avocados out until just before serving, it becomes a lunches made ahead thing that will keep the mood bright all the week long.