It’s laced with warming turmeric, a spiced packed with curcumin. Curcumin has powerful anti-inflammatory properties and a strong antioxidant. It’s said to be help fight colds and flu — perfect for this time of year. Watch out though — it does colour utensils a shade of orange so be cautious which ones you use. I find steel utensils are best to use when cooking with turmeric.

www.myrelationshipwithfood.com

• Preheat oven to 200°C (180°C fan-assisted).
• Line a baking tray with baking parchment or a silicone baking mat and lay the cauliflower florets for the garnish on the tray. Drizzle the rapeseed oil over the cauliflower and season with sea salt and black pepper. Place the tray in the oven and bake for 40 minutes, turning the cauliflower every 10 minutes to prevent burning. Once roasted, take out of the oven and set aside.
• In a 5 litre sauce pan, add the oil together with the sliced shallots and sauté until translucent and soft, then add in the carrots and continue stirring over a gentle heat. Add the cauliflower florets, season with salt (or herbamare) and white pepper, 2tsp of turmeric and coconut sugar and continue to stir until vegetables are coated. Then add the bouillon powder and stir into the vegetables until coated. Add the boiling water, bring to a boil and simmer over a gentle heat with lid on for 30 minutes.
• Once cooked, using a hand stick blender, blend until creamy and smooth and garnish with the crispy roasted cauliflower, coriander and chilli oil.