Thermal Cooker Turmeric Cauliflower Vegetables Soup recipe

Have you ever cooked with turmeric? It is a yellow spice coming from the ginger family traditionally used in many curry dishes. There have been numerous scientific studies of late to show the various healing and cleansing properties of turmeric. It is said to contain powerful anti-inflammatory and antioxidant properties.

Turmeric also adds a beautiful vibrant colour and distinctive flavour to many dishes. Like this soup.



Even though I don't believe in "detoxing" the way some people swear by it, there are times when I just want a large dose of nutrition to get back on track, especially after an indulgent festive season. And the best way to do it is by making vegetables soup. You can't go wrong with vegetables soup really. It is fool proof. So easy to make, hearty, delicious and nutritious!

I always start by making a savoury broth in the thermal cooker and then load it up with veggies and spices to create different flavours. If you don't have a thermal cooker, you can use a large soup pot and start by boiling the chicken to make broth before adding veggies and spices.

The thermal cooker really is my favourite kitchen equipment. It saves me a lot of time and produces consistently flavoursome soups and stews every time. If you are anything like me and loves making soups and stews, you should consider getting one! :P



The verdict? My eldest son enjoyed this turmeric soup as he is a fan of anything curry. But my other 2 sons thought they were a bit "spicy". So turmeric is one of those spices you have to test the waters with the kids first. We adults loved it very much. The soup tastes delicious, smells so aromatic, plus the added bonus knowing that it is beneficial for our bodies! Simply awesome.


Turmeric Cauliflower Vegetables Soup

Ingredients:

4 pcs chicken thighs bone-in
4 cloves garlic
2-inch ginger
1 onion
2 stalks celery
1 tomato
1 carrot
½ head cauliflower
2 tbsp. ground turmeric
½ tsp coriander seeds
salt and pepper
butter
2 stalks spring onions


Instructions:

  1. Mince onion, garlic, ginger and cut the rest of the vegetables into bite-size pieces
  2. Heat butter in the inner pot of thermal cooker, add onion, garlic, ginger, cook until softened
  3. Add chicken, season generously with salt and pepper, and cook till lightly browned
  4. Add the rest of ingredients (except cauliflower and spring onions), add 1.5 litre of water then bring to boil for 10 minutes
  5. Put into thermal cooker and leave for anywhere between 4-8 hours
  6. 15 minutes before serving, bring pot to boil, add cauliflower and spring onion, simmer until cauliflower is cooked




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