Roasted Cauliflower Oat Soup with Turmeric

 

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Quaker® Oats | Roasted Cauliflower & Oat Soup with Turmeric Recipe

Video taken from the channel: Quaker


Ingredients. 1 cup (s) Quick Quaker ® Oats. 4 cup (s) cauliflower florets. 1 large onion, cut lengthwise into quarters. 2 stalks celery, cut into approximately 2‑inch pieces.

1-1/2 teaspoon (s) ground turmeric. 1-1/2 teaspoon (s) thyme leaves, crushed. In a smaller bowl combine the tumeric with the olive oil, salt and pepper and thyme. Add the mixture to the bigger bowl and stir until it’s evenly combined.

Step 4/8 Place the vegetable on the baking sheet and put it in the oven for 15 min. Stir and continue roasting for other 10 min. Ingrédients.

1 cup (s) Quick Quaker ® Oats. 4 cup (s) cauliflower florets. 1 large onion, cut lengthwise into quarters. 2 stalks celery, cut into approximately 2‑inch pieces. 1-1/2 teaspoon (s) ground turmeric.

1-1/2 teaspoon (s) thyme leaves, crushed. 1/2 teaspoon (s) salt (optional) 1 tablespoon (s) olive oil. Quaker’s Roasted Cauliflower & Oat Soup with Turmeric helps support your heart healthy diet. 1/2 carrot (peeled and roughly chopped) 1/2 stick celery (roughly chopped) 1 clove of garlic (peeled and lightly smashed) 8 tablespoon extra virgin olive oil. 1 large potato.

Chop the cauliflower into florets. Peel and mince the garlic. In a large bowl, mix the cauliflower and garlic with the olive oil, cumin, paprika, turmeric, red pepper flakes, salt, and black pepper.

Line a large baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the baking sheet. Add the cauliflower florets and turn in the oily onion. Add the turmeric and keep stirring, then stir in the potato. Cover and cook over a low to medium heat for about 10 minutes.

Squeeze in the pulpy, sweet, baked garlic cloves (just squish the head straight into the saucepan) and then add the stock/broth. Quaker’s Roasted Cauliflower & Oat Soup with Turmeric is part of a delicious path to help support your heart healthy diet. Place the cauliflower florets and smashed garlic in a large bowl.

Drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil. In a small bowl combine the turmeric, cumin, salt, and crushed red pepper flakes. Turmeric Roasted Cauliflower is roasted in the oven to bring out the sweetness of the cauliflower mixed with the warm, rich spices of turmeric, cumin, coriander and paprika.

This makes a wonderful side dish or add it to a rice bowl or a pita sandwich.

List of related literature:

Add the turmeric, ½ teaspoon salt, the cauliflower, potato, and the stock and bring the mixture to a boil.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
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Oxmoor House, 2016

Add the tur dal, 4 cups of the water, the turmeric and hing to a soup pot and cook uncovered over medium heat for 30 minutes.

“Ayurvedic Cooking for Self-healing” by Usha Lad, Vasant Lad
from Ayurvedic Cooking for Self-healing
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Kichadi is an Ayurvedic dish consisting of basmati rice and mung dhal cooked into a stew and used medicinally in Ayurvedic medicine in much the same way as the ‘restorative’chicken soup is used in the West.

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Add the curry powder, turmeric, and ginger, if using, and the remaining vegetable broth and let come to a simmer.

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In a deep soup pot, heat the remaining tablespoon of ghee and add garlic and fenugreek seeds and sauté until the garlic is lightly browned.

“Ayurvedic Healing Cuisine” by Harish Johari
from Ayurvedic Healing Cuisine
by Harish Johari
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In order to add some strength to the digestive fire, one can lightly sauté a little fresh ginger, turmeric, cumin, coriander or fennel in a small amount of ghee and add them to the porridge.

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sauté for 5 minutes, reduce heat to medium low add 1/4 teaspoon salt, black pepper, 1/2 teaspoon cinnamon, and turmeric give it a good stir and continue cooking for 5 more minutes.

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This was mixed with some more herbs cooked with ghee.

“History of Agriculture in India, Up to C. 1200 A.D.” by Lallanji Gopal, Vinod Chandra Srivastava, Project of History of Indian Science, Philosophy, and Culture
from History of Agriculture in India, Up to C. 1200 A.D.
by Lallanji Gopal, Vinod Chandra Srivastava, Project of History of Indian Science, Philosophy, and Culture
Jointly published by CSC and Concept Publishing Company for the Project of History of Indian Science, Philosophy, and Culture, 2008

Cook for 2 minutes, then add the turmeric powder and mix well.

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Note: For weight reduction, use this gruel as a mono-diet, followed by 1/2 cup of the Triphala-Buttermilk preparation for 7 days.

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from Ayurveda: Secrets of Healing
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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33 comments

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  • Hi Abbey, I don’t see measurements for the spices, vegan milk etc…..I am a new vegan need lots of help! I want to make this recipe asap!

  • I tried the pancakes and OMG are they delicious����My favourite toppings are almond butter,raspberries, chia seeds and a LOT of honey drizzled on top��Thank you for sharing theese lovely recepies��

  • I love your channel! Have been following for a while now! I LOVE all your recipes! I really want to now where you get your beautiful white pots and pans… are they ceramic?

  • Your recipes are soooooo creative, I can’t wait to try them Thanks so much for sharing them. I’m going to look into six, also. Aly, age, 76.

  • Whenever I watch this channel videos I feel sleepy and it’s so soothing I always thinking of making what she does and ended up just eating what we do everyday hahha but love watching u m also a vegetarian

  • Ethical arguments against veganism:

    1. If someone doesn’t feel pain, is it okay for us to break their bones? If not, vegans shouldn’t eat plants either. For example, people born with congenital analgesia cannot feel pain and are far more susceptible to life-threatening injuries than others. Even though they can feel discriminative touch and have normal cognition and sensation.

    2. Plants are sentient or self-aware by the same standards animals are deemed to be self-aware. https://royalsocietypublishing.org/doi/full/10.1098/rspb.2015.1379

    3. If a higher intelligence is the reason why animals should be spared from being eaten and plants shouldn’t, then there’s nothing wrong with eugenics either.

    4. What should we do about the problem of obligate carnivores? Should we sterilize them en masse and make them go extinct in the process? In a world free of carnivores, herbivores must face a stiffer competition against each other to procure food for themselves. In a world of limited resources, death and suffering is inevitable either way. A herbivorous species must either ward off, maim or starve a rival species of herbivores to death in order to fend for their own and secure territory. How is this any better?

    5. If it’s okay for animals to eat other animals including human beings, but not the other way round, then why are we applying any moral standards at all? If animals are incapable of moral agency and can’t form a social contract with humans, then it’s preferential treatment for animals which is inherently unjust towards and discriminatory against human beings. In nature, those who make the best utilization of whatever resource is available for them as food have a higher chance of survival and get to reproduce more.

    6. Humans are obligate carnivores in nature. Even if it’s in the narrow sense that we get our B12 from animal products and in some climates, our vitamin D (D3) as well. Our bodies were designed to break down meat. Why is something natural wrong, even if it has features that are unpleasant? Should we get rid of gender too since men have unfair physical advantages over women?

    7. Meat is required for optimal health. There are nutrients in animals that we simply cannot find in plants. Then there’s the fact that we can more readily absorb essential nutrients from animal products than from plants due to the lack of antinutrients, which in some cases, can be lethal. Plus, animal nutrients exist in a more bioavailable form in comparison to the plant variety. For example, retinol vs beta carotene, heme iron vs non heme iron etc. Why should we consume a prohibitive amount of nutrient sparse food which is time-consuming, uncomfortable and unhealthy due to its high fiber content and can even ruin our guts?

    8. If both plants and animals are off the menu due to ethical considerations, should chemically produced food alternatives and nutrient supplements be the future of “food” for humanity? Why should we substitute food with chemical goo when our bodies are best adapted to and have evolved over millions of years to their current state fueled by an omnivorous diet? The potential consequences could be disastrous for our species in the long run.

    9. In the near future, the already existent cultured meat will become commercially available at an inexpensive price for mass consumption. If a human donor can donate a pound of their flesh to feed a small town in the process, why is it unethical to procure it from animals instead? If altruism is a good thing, why are humans to blame for the shortcomings of animal cognition? A portion of cultured pork meant for human consumption can be fed back to pigs as well.

    10. Why should it ever be right to prevent a man from raising his own animals for food? Why should we infringe on individual liberty? Both cultured meat or a supplement aided vegan diet is dependent on big corporations and the expertise of a small, elite group of specialists. Why should people from other walks of life throw their most basic right away to the whims of a powerful minority? If they get to control our bodies, they get to control our policies as well.

    11. Is animal exploitation wrong even when it saves human lives? If it is, doesn’t it imply that the life of a few animals are more important than that of a human patient? Is this needless? Should we let nature take it’s course? Then why is it wrong to eat meat? Isn’t it natural too?

    12. If vegans really value animal lives, including that of rodents and insects, shouldn’t they adopt a lifestyle that causes minimum harm to them without being outright misanthropic? Shouldn’t vegans avoid fruits and vegetables that depend on beekeeping? Shouldn’t they take a more anti-civilization stance in general and be more closer to nature like those of the uncontacted tribes of the world? If not, how is the impact of civilization upon non-human animals not tantamount to ethnic cleansing through population displacement in a human context at the very least? Not to mention crop deaths, pest control, uprooting wildlife habitats etc. Isn’t it grossly inconsistent to be vegan while reaping the benefits of modern civilization at the same time? Is the life of an earthworm or a fruit fly less valuable than that of a cow or a dog? If so, is this a morally consistent position?

  • I grew up with Thai heavy tasted food. I wish to enjoy Western foods cos I’m vegetarian once a week. But the ingredients are very rare and also expensive here in Thailand compared to local veggies.

  • My go to meal in the morning for breakfast is Steel Cut Oats cooked with Chickpeas, topped with blueberries, blackberries, raspberries, strawberries!

  • That is very cool! I was surprised when I saw the word Gado-gado as the name of one of your food recipes! It is in fact a very delicious and nutritious traditional food here in Indonesia! Love how Robin makes his own Gado-gado!

  • I could listen to you speak all day, something so calming and positive vibrations all around. Thanks Sadia for making these amazing videos!!

  • Coconut fat/oil is high in saturated fat, higher than butter. I use organic sunflower or olive oil as it’s healthier than coconut oil/fat.

  • What kind of breads are those that are dark that you have there we have just recently added a bunch of fruits and vegetables into our diet’s to help us go poop �� And it’s working great, we have not been eating a lot of bread ��
    Will these breads be better and the white bread we were eating I mean that’s kind of rhetorical but it doesn’t stop you up where do you find these dark breads?? What was that really dark one called? Thanks

  • Omg guys, please try the comforting oatmeal recipe!! Ive always had misses with oatmeal but this recipe is bomb and now i look forward to eating it in the morning����

  • gado gado is my favorite dish. But I have to be in Bali every time I want to have it for lunch or for dinner:D. Love this version of gado gado, more easy to make it, so I will definitely try it very soon:). Thank you!:)

  • Your voice is addictive..Must compliment your fluency,confidence and voice.
    The soup looks really tempting.
    On my dinner menu already.

  • I love your recipes and this one looks wonderful, nutritious and healthy. I could live on soup, it’s comfort food. I will try this one and I’m sure I’ll love it. Thank you.

  • Hi mamm…I tried this recipe… thanks for sharing….it’s really awesome. I tried many reciepes with oats. But this is awesome. Thank you again

  • You’re so amazing!
    And your audience can see how genuine you are as a person and communicating with us super thank you for that.
    I feel so inspired having this healthy living route that I have started to do just 4 months ago ♥️ so happy I bumped in to your channel! I’ve been saving them for treasure keeps!

  • The dinner recipe is too tedious for a busy person’s routine. This way most of the evening would be spent in preparing, cooking and washing. It would be nice if you can please show some quicker dinner recipes.

  • If I eat just a sandwich for lunch I will be hungry for the rest of the day. I gotta eat rice or pasta on my lunches or I won’t feel satisfied

  • Is it okay to not to add chilly flakes, Italian seasoning?
    I didn’t add Italian seasoning and chilli flakes. It didn’t taste that good

  • You could put the onions and garlic in to roast with the cauliflower and sprinkle the cumin over the cauliflower when it’s roasting

  • I come from Scotland and we have eaten oats since the beginning of time but I have honestly never thought of doing something like this with them. Thank you for the video!

  • Abbey,

    Thank you so much for this soup idea! We do cauliflower and parsnips, but this combo is heavenly. My hubby is allergic to latex and that food list is long. I made him a meal plan/calendar, but it’s so limited, and he gets bored. I’m going to swap the chickpeas for something else to add flavor and texture since they are on the latex allergy list. Mmmm, herbs de Provence is one of my favorite herb blends! I really appreciate this creative plant-based dish!!! ������

  • Hi i loved ur video plus u.. i have a question you used tomato can in your dinner. Does tomato can is fine? I mean i heard alot about tomatoes caned that it cause cancer or processed food is fine?

  • Did you see what happened at 0:44? Sooo here’s the thing: I like to take strategic bites of my oatmeal, getting a bit of each topping onto the spoon, but sir Robin just mixes everything together from the get-go. Whaaa!? I think he’s a bit crazy… but maybe I’m the one that’s crazy? Which camp are you in? Strategic bites, or the mix-and-swirl?

  • Thanks a million from Kenya respect and honor sharing tips beautiful heaven on earth thankyou love you wah wah wah welcome very nice

  • Thankyou for making amazing videos. I learnt so much, I always thought it’s going to be difficult and healthy food will be non delicious. I am so excited to try these recipes.

  • Hi, I made it today and had it. It was good and we can add what ever we want in it as long as it is healthy. I add few pieces of chicken breast too and it tasted better.
    Do you have any weight loss breakfast and lunch diet recipes as well. Please do share.

  • Gado gado was a hit even the fussy kid liked it. Couldn’t find some ingredients, replaced vegan chicken with vegan mince and sambal paste with some chlli garlic Asian paste. Still enjoyed a lot. Thanks

  • Hi! Sadia, My sister introduced me to your channel a few days ago and I’M in LOVE with it. I binged on your videos until early morning, I couldn’t stop watching it. So much to learn! and be inspired by, my spirit is soaring with happiness. You are changing lives and most definitely inspiring me to live a healthier and more fulfilled life. Wishing you much success. You are a magical light in this world. Sending you a heartfelt thank you! With love and deep gratitude, Maria Sahonero������

  • It was really very yummy tasty and full of energy…just added a tea spoon of chilli garlic sauce and then it was yummmmmmmmm❤❤thanks and lv 4 this great recipe

  • This is so amazing. I’d love to try this..but my oven is not working. Is there any alternative way of cooking this? I can literally feel my mouth tingling to taste that yummy cauliflower. I’ve never said that before! ��