A perfect, autumnal soup: turmeric spiced cauliflower soup

It's suddenly got freezing - autumn is here and winter is well on its way! Soups are fantastic at this time of year, filling, high fibre hopefully packed full of vegetables and unless shop bought (which can be very high in salt) so nutritious.  Here is a very favourite recipe of mine for anti-inflammatory soup with two very under-used ingredients in my opinion: cauliflower and turmeric.

Cauliflower is a great source of vitamin C, vitamin K, folate, pantothenic acid, vitamin B6, fibre, omega-3 fatty acids, manganese, phosphorus, and biotin. (www.whfoods.com) 

Turmeric is becoming increasingly popular in western cooking, due to its health benefits which include being extremely anti-inflammatory, high in antioxidants, decreases your overall cancer risk, has good benefits to cardiovascular health, and shows promising results for digestive problems and inflammatory conditions. (www.whfoods.com) 

Ingredients:
3-4 cloves of garlic, bashed but still in its skin
1 onion, chopped into quarters
1 large potato, peeled and diced 
1 cauliflower, broken into florets 
1 tsp turmeric 
black pepper
1 litre vegetable bouillon stock or bone broth

Method:
Roast the garlic, onion, potato and cauliflower in the oven with some coconut or olive oil at 200 deg C, for 20 minutes or until softened. Add to a pan with the stock and turmeric, plus black pepper. Bring to the boil and simmer for 10 minutes. Use a handheld blender or food processor to puree and serve (I like mine with some fresh parsley on top!). Beautiful colour, so nutritious and warming. A perfect, autumnal soup.