Cauliflower Garlic And Turmeric Soup

Our answer

Nigella's Cauliflower, Garlic And Turmeric Soup is made with roasted garlic, turmeric and cauliflower florets. The recipe uses fresh cauliflower, though it would be possible to use frozen cauliflower florets. A medium to large cauliflower weighs between 450g and 600g (16 to 21 ounces) so we would suggest using about 500g (18 ounces) frozen florets.

Some frozen vegetables are blanched before freezing so may have a little extra water or frost clinging to them. Consequently it would be a good idea to use slightly less stock (broth) then adding more when you blend the soup, if you want a soup with a thinner consistency. We would suggest using 850ml (3 1/2 cups) stock initially in cooking. Also the cauliflower is likely to let out some liquid as it starts cooking, so it may be better to add the cauliflower slightly later on in the recipe, when you add the roasted garlic (at step 3). The soup should be simmered until the cauliflower is very tender, so check after the first 15 minutes of cooking and simmer for slightly longer if necessary.