Description
This cauliflower and turmeric soup is a warm, creamy, and beautifully golden dish. Light yet comforting, it’s packed with anti-inflammatory spices and blended smooth for a nourishing, cozy bowl that’s perfect any time of year.
Ingredients
Main Ingredients
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 1 medium head cauliflower, cut into florets
- 4 cups vegetable broth (or chicken broth)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup coconut milk or heavy cream
Optional Ingredients
- Squeeze of lemon juice
- Pinch of cayenne pepper
Instructions
- Heat the fat: Heat olive oil or butter in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add diced onion and cook for 4–5 minutes until soft and translucent, forming the flavor base of the soup.
- Add garlic and spices: Stir in minced garlic, ground turmeric, and ground cumin; cook for about 30 seconds until fragrant, releasing their aroma and flavor.
- Add cauliflower and broth: Add the cauliflower florets, broth, salt, and black pepper to the pot. Bring everything to a boil to start cooking the cauliflower.
- Simmer: Reduce the heat and let the soup simmer gently for 20–25 minutes, until the cauliflower is very tender and ready to be blended.
- Blend the soup: Use an immersion blender directly in the pot or transfer soup in batches to a blender; blend until completely smooth and creamy.
- Stir in cream and optional ingredients: Stir in coconut milk or heavy cream, and add a squeeze of lemon juice or a pinch of cayenne if desired. Heat gently for 2–3 minutes but do not boil.
- Serve: Serve the soup warm, enjoying its creamy texture and golden hue.
Notes
- Adding black pepper helps activate turmeric’s anti-inflammatory benefits.
- Roasting the cauliflower first enhances the soup with a deeper, nuttier flavor.
- Coconut milk keeps the soup dairy-free while adding subtle sweetness.
- The soup stores well in the refrigerator for up to 4 days and freezes nicely for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
