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Creamy Cauliflower Turmeric Soup
Soup-soup-a-doop! This delicious recipe will get you in a pepped-up mood, considering how great it is for you and how especially delicious it is! The turmeric naturally acts and as an anti-inflammatory and adds a dash of spice that really pulls the whole dish together. Warm, tasty soup- perfect for these cold, bone-chilling winter months.
½ White onion chopped
1 Head of cauliflower, cut into florets
2 Garlic Cloves
MRM Turmeric 1 Can vegetable stock
½ Cup cashew milk
¼ Cup Gr8nola Turmeric Granola
Salt and pepper for taste
Heat a skillet over medium heat with a splash of olive oil.
Add onion and garlic to the pan. Saute for two minutes, then add the turmeric.
Mix everything together and cook for an additional minute.
Add the cauliflower florets with a little more olive oil and cook for two more minutes.
Add in the vegetable stock and bring everything to a boil. Cook for 10-15 minutes, or until cauliflower is fork tender.
Carefully transfer pan contents into a high-speed blender with the cashew milk and a pinch of salt and pepper. Blend until smooth.
Taste and adjust seasoning as needed. Top with granola and some fresh herbs.
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