Cauliflower Turmeric Soup
This comforting cauliflower turmeric soup combines delicate flavors with aromatic spices into a creamy, nutritious meal that's easy to customize for any palate.
Ingredients
Base Ingredients
- 1 head cauliflower, chopped Cut into small florets for even cooking.
- 1 onion, diced Medium yellow or white onion preferred.
- 2 cloves garlic, minced Fresh garlic enhances the flavor.
- 1 tablespoon fresh ginger, grated For a warm and zesty flavor.
- 1 teaspoon turmeric powder Can use fresh grated turmeric for a stronger flavor.
- 4 cups vegetable broth Check that it's gluten-free if needed.
Finishing Ingredients
- 1 cup coconut milk Adds creaminess; can substitute with almond milk or cashew cream.
- 2 tablespoons olive oil For sautéing the aromatics.
- to taste Salt and pepper Season according to preference.
Instructions
Preparation
- Wash and chop the cauliflower into small florets, dice the onion finely, and mince the garlic. Grate the fresh ginger.
Cooking the Base
- In a large pot, heat the olive oil over medium heat. Add the diced onion and stir frequently until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, cooking for another minute.
Adding Ingredients
- Stir in the turmeric powder and chopped cauliflower, sautéing for about 5 minutes.
- Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to a simmer.
- Let the soup simmer for about 20 minutes, or until the cauliflower is tender.
Blending the Soup
- Once tender, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
- Return the blended soup to gentle heat, stir in the coconut milk, and season with salt and pepper to taste.
Serving
- Warm the soup for another few minutes, then ladle it into bowls and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Roasting the cauliflower beforehand can add extra sweetness and depth of flavor.