Warming Cauliflower & Turmeric Broth
Yield: 1 Large Stock Pot
Warming Turmeric & Cauliflower Broth
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 1 shallot, diced
- 1 garlic clove, diced
- 5 tsp yellow Lupin Miso (I don't use Soya products as I strongly believe these increase inflammation in the body). You can omit this ingredient and just flavour more with salt, pepper, stock, and coconut aminos or lupin sauce.
- 1 tsp anisseeds
- 1 fingerlong fresh root of turmeric, minced
- 1 inch fresh ginger, minced
- 1/2 cup of water
- 200g brown button mushrooms, chopped
- quarter head cauliflower, chopped into florets
- 1 medium zuchini, chopped and diced
- 1.5 litres vegetable stock
- 6 tsbp cocos aminos
- 3 tsp powdered turmeric
- one chicoree head, sliced
- salt and pepper to taste
- brown rice noodles (I use king soba noodles)
- juice of 1 and 1/2 lemon
- To a large stock pot, add the shallot, ginger, the fresh turmeric, garlic and aniseeds (ground in pestle and mortar). Add half a cup of water, and stirr occasionally, cooking on low heat until the shallot and garlic become fragrant and translucent for a about 5 minutes.
- Stirr in the lupin miso and cook for another 2 minutes.
- Stir in the chopped mushrooms and keep cooking on low heat for another 5 minutes, stirring occassionally.
- Stirr in the chopped zuchini and cauliflower and cook for another 2 minutes on low heat, stirring occasionally.
- Add the vegetable stock to the mushroom mix, stirring well.
- Add the cocos aminos and the turmeric powder.
- Bring to the boil, then lower heat to a simmer.
- Simmer for 15 minutes, lid on.
- Add the chicoree and simmer for another 5 minutes, plus add salt and pepper to taste.
- In the meantime boil the rice noodles according to instructions in a seperate pot.
- Stir the lemon juice into the broth and let it sit off the heat for 1 minute.
- Ladle the broth into bowls and serve with the rice noodles.