Cauliflower & Turmeric Soup

Cauliflower & Turmeric Soup can be made in multiple ways and versions and is adaptable to a number of treatment side-effects. It is low effort for lack of energy, suitable for nausea, sore mouth and difficulty swallowing.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 4

Prep & cook time: 1 hour

1

Ingredients:

  • 2 tablespoons olive oil
  • 2 onions, finely sliced
  • 1 large cauliflower, roughly chopped
  • 2 cloves of garlic, thinly sliced
  • 2 tablespoons fresh ginger, thinly sliced
  • 1 tablespoon fresh turmeric, minced (if unavailable, use 1 teaspoon turmeric powder)(minced turmeric can be bought in jars from good grocers)
  • 1 teaspoon cumin powder
  • 4 cups vegetable stock
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons pumpkin seeds - optional
  • Dollop of sour cream or coconut cream - optional

Method

  • Place a large saucepan on a medium heat and add the olive oil.
  • To the pot, add the onion and cauliflower, cook for 10 minutes or until brown.
  • Add the garlic, ginger, turmeric and ginger. Cook for 2 minutes.
  • Pout in the vegetable stock and bring to a simmer. Cook for 20 minutes stirring occasionally.
  • Once the vegetables have softened, blend the soup using a blender or stick blender until smooth.
  • Season with lemon juice, salt and pepper to taste. Serve garnished with the pumpkin seeds if using and cream.

Download the recipe here.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Suitable to eat when you have
these side-effects:

Serves: 4
Prep & cook time: 1 hour

  • 2 tablespoons olive oil
  • 2 onions, finely sliced
  • 1 large cauliflower, roughly chopped
  • 2 cloves of garlic, thinly sliced
  • 2 tablespoons fresh ginger, thinly sliced
  • 1 tablespoon fresh turmeric, minced (if unavailable, use 1 teaspoon turmeric powder)(minced turmeric can be bought in jars from good grocers)
  • 1 teaspoon cumin powder
  • 4 cups vegetable stock
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons pumpkin seeds - optional
  • Dollop of sour cream or coconut cream - optional
  • Place a large saucepan on a medium heat and add the olive oil.
  • To the pot, add the onion and cauliflower, cook for 10 minutes or until brown.
  • Add the garlic, ginger, turmeric and ginger. Cook for 2 minutes.
  • Pout in the vegetable stock and bring to a simmer. Cook for 20 minutes stirring occasionally.
  • Once the vegetables have softened, blend the soup using a blender or stick blender until smooth.
  • Season with lemon juice, salt and pepper to taste. Serve garnished with the pumpkin seeds if using and cream.

Serves: 4

Prep & cook time: 1 hour

  • 2 tablespoons olive oil
  • 2 onions, finely sliced
  • 1 large cauliflower, roughly chopped
  • 2 cloves of garlic, thinly sliced
  • 2 tablespoons fresh ginger, thinly sliced
  • 1 tablespoon fresh turmeric, minced (if unavailable, use 1 teaspoon turmeric powder)(minced turmeric can be bought in jars from good grocers)
  • 1 teaspoon cumin powder
  • 4 cups vegetable stock
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons pumpkin seeds - optional
  • Dollop of sour cream or coconut cream - optional
  • Place a large saucepan on a medium heat and add the olive oil.
  • To the pot, add the onion and cauliflower, cook for 10 minutes or until brown.
  • Add the garlic, ginger, turmeric and ginger. Cook for 2 minutes.
  • Pout in the vegetable stock and bring to a simmer. Cook for 20 minutes stirring occasionally.
  • Once the vegetables have softened, blend the soup using a blender or stick blender until smooth.
  • Season with lemon juice, salt and pepper to taste. Serve garnished with the pumpkin seeds if using and cream.

Download the recipe here.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Download the recipe here.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts