I got the idea for this recipe from Nigella Lawson and was quite surprised that her photo was, how shall I put it, not appetizing. Then I made a version of it and low and behold, my photo isn’t appetizing either! BUT the soup is deelicious so don’t be put off by dodgy photos.

Turmeric can be quite tasteless in small quantities, but its medicinal value is so good, that I tend to use a bit more and then you can really taste it. If you like the flavour use 2 teaspoons, if not, use only one. Turmeric is good for just about everything from short legs to immune boosting, so try to eat it as often as you can.
You could also add a couple of chopped potatoes along with the carrots if you like, or serve it with bread for a complete meal.

Nigella calls for roasting the garlic and the cauliflower which will certainly add flavour, but I have gone for a quicker version, which is also very very tasty.

2 tbsp oil
2 onions, roughly chopped
4-10 cloves garlic, chopped or crushed
1 cauliflower, cut into florets
3-4 carrots, chopped into bite-sized pieces
1-2 tsp turmeric
1-2 lt stock
Salt and pepper to taste
Parsley to serve, optional

METHOD:

1. Heat the oil and saute the onion and garlic for a couple of minutes. Add all the rest to the pan, except the parsley if using.
2. I use my pressure cooker and this soup will only need 4 minutes under pressure and then leave it to slow release – so don’t put it under cold water or anything, just leave it till it releases the pressure itself, normally about 10 minutes.
3. You can use a normal pot, then you just bring it to a boil, then simmer it covered till the vegetables are cooked - about 15 minutes should do the trick.
4. Sprinkle with chopped parsley if using and serve with bread if you want, or not if you don’t!
And that’s it! You have a deelicious soup with very little effort.