I had nearly forgotten about this recipe since I was out of turmeric for quite awhile and haven't made this in a couple of years. This is a tasty soup that is super simple to make, and it has such a lovely golden color from the turmeric. Beware, it is garlic heavy, so if that's a problem, cut the amount by half or more. Also, I have used a small white onion (start cooking at the same time as the cauliflower) in this in the past and it was a great addition.
Makes about 10-12 servings
1 head of cauliflower
1 bulb roasted garlic
3 cups water
1/4 cup heavy cream
2 cups chicken broth
2 tsps turmeric
1 and 1/2 tsps sea salt
1/4 tsp cayenne pepper
1 tbsp butter
Grated sharp cheddar cheese (I used white Vermont cheddar) for topping (optional)
Chopped parsley or green onion for garnish
Cut cauliflower head into several large chunks, then place in a soup pot with the water.
Cook with the lid on for about 30 minutes on medium-high heat or until the cauliflower is very tender. Let cool slightly and mash the cauliflower, or put it in a blender if you prefer it to be smoother (I like mine just a little chunky).
Simmer at low heat with the lid off, adding the mashed roasted garlic, chicken broth, heavy cream, and seasonings.
Cook with lid off until reduced significantly (about 1 hour). Stir in pat of butter at the end just before serving.
Top each bowl after serving with about 1 tbsp green onion or parsley and about 1 ounce shredded cheese. Yum!