Cook: 40

Serves: 4

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

To get more recipes, click here to sign up for our free JC food newsletter.

Support the world’s oldest Jewish newspaper

Ingredients

Name: Sunshine carrot, cauliﬂower and turmeric soup
Prep time: 30 min
Cook time: 40 min
Yield: 4
Ingredients: 1 cauliflower, cut into florets 1kg carrots, peeled and cut lengthways then into ½ inch slices 2 Echalion shallots, sliced 3 pints boiling water 4 tsp bouillon powder (vegan if required) 2 tsp turmeric 2 tsp coconut sugar 2 tbsp rapeseed or coconut oil White pepper Garnish 1 cauliflower, cut into florets 1 tbsp rapeseed oil Chilli oil Coriander Sea salt and black pepper

1 cauliflower, cut into florets

1kg carrots, peeled and cut lengthways then into ½ inch slices

2 Echalion shallots, sliced

3 pints boiling water

4 tsp bouillon powder (vegan if required)

2 tsp turmeric

2 tsp coconut sugar

2 tbsp rapeseed or coconut oil

White pepper

Garnish

1 cauliflower, cut into florets

1 tbsp rapeseed oil

Chilli oil

Coriander

Sea salt and black pepper