Winter remedies are everywhere right now – that perfect thing to help you beat a cold, and because there are so many out there, it can get a bit confusing which to go for. Here at Beauty and the Dirt, we’ve chosen turmeric as our healing ingredient to help fight off those pesky colds.
Turmeric has been proven to have many healing benefits which are best activated by consuming it with black pepper because according to research, it’s absorbed better in your bloodstream.
Turmeric health benefits:
- Anti-inflammatory
- Anti-oxidant – helps with ageing
- Lowers risk of brain disease
- Lowers risk of heart disease
- Helps lower risk of cancer
- Helps prevent and treating Alzheimer’s
- Helps with altimeters – it’s anti-inflammatory helps with swelling of the joints
- Helps with depression
So, to help you get your turmeric fix this winter, here’s a Turmeric Cauliflower Soup recipe from Vogue’s Melissa and Jasmine Hemsley but with added black pepper to activate all the turmeric goodness.
Ingredients
Serves 4
2.5 teaspoons of ground turmeric
1 teaspoon of ground cumin
¼ teaspoon of ground chilli or fresh chilli to taste
¼ teaspoon of ground black pepper
1 large onion, diced
1 tablespoon of extra virgin coconut oil
3 cloves of garlic, diced
1.5 litres of bone broth
Sea salt to taste
1 large cauliflower
For the oil
2 handfuls of coriander
Zest of 1 lemon
Juice of ½ lemon – approx 1 tablespoon
1 garlic clove, finely diced
4 tablespoons of extra virgin olive oil
Sea salt and pepper to taste
Method
1. Add the spices to a large pan and dry fry for a minute until fragrant, stirring occasionally to prevent burning.
2. Add the onion and coconut oil and cook for 8 mins until softened, then add the garlic for a final minute.
3. Add the roughly chopped cauliflower and the chopped cauliflower stems.
4. Add the broth, a pinch of sea salt, the black pepper and the coriander stems, and turn up the heat to a medium simmer.
5. Simmer for 12 to 15 minutes, until the cauliflower is tender (check with a knife).
6. While the soup is simmering, finely chop the coriander leaves and mix in a small bowl with the lemon zest, garlic and extra virgin olive oil and season to taste.
7. Blend the soup in batches, checking for seasoning as you go.
8. Serve each bowl of soup with a drizzle of the coriander oil.