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How to Make My Grandma’s Healing Cauliflower Soup (Good for a Cold)
Scale
- 1 head of garlic
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 medium cauliflower, broken into florets
- 1 tsp ground turmeric
- 1 large potato, peeled and diced
- 4 cups homemade bone broth or stock
- 2 cups water
- chopped fresh parsley or coriander, to serve
- salt, black pepper to taste
- Preheat oven to 400°F.
- Peel (most of) the papery outer skin off the garlic.
- Cut the top off the head of garlic.
- Drizzle with 1 tablespoon of olive oil and wrap in heavy-duty foil.
- Place the garlic on the roasting pan.
- Bake 30-35 minutes or until softened.
- Meanwhile, in a large pot heat the remaining olive oil over medium heat.
- Add the onion and cook for 4-5 minutes or until softened and translucent.
- Add the potato, cauliflower florets, turmeric, bone broth and water and bring the soup to a low boil.
- Cover with a lid and cook for 10-15 minutes or until the potato is fork tender.
- Place 1 cup of the soup in a blender.
- Squeeze the softened garlic into the blender and blend until smooth.
- Stir in the garlic mixture and chopped parsley into the soup.
- Season with salt and black pepper to taste.
- Serve warm.
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