Description
There’s a reason golden turmeric has been celebrated for millennia, from ancient Ayurvedic kitchens to modern wellness cafes. It’s more than just a spice; it’s a whisper of warmth, a promise of wellness, and the star of this effortlessly soothing soup. This Golden Turmeric & Cauliflower Soup isn’t just about following a trend—it’s about creating a moment of deep, comforting nourishment. We’ve paired earthy turmeric with humble cauliflower, which transforms into a velvety, creamy base without a drop of dairy. A hint of ginger and black pepper (a must for unlocking turmeric’s power) makes each spoonful a gentle hug for your senses and your cells. It’s anti-inflammatory, gut-friendly, and ready in under 30 minutes. Let’s make a bowl of liquid sunshine.
Who Can Consume?
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Ideal For: Anyone seeking an anti-inflammatory, immune-supportive meal. Perfect for those with dairy or gluten sensitivities, vegans, and anyone feeling under the weather or needing digestive comfort. Great for a light lunch or starter.
The Final Simmer: This soup is a testament to how simple ingredients can create profound wellness. It’s your golden ticket to a nourished, warm, and vibrant feeling—one delicious spoonful at a time.
Ingredients
- 200 g cauliflower florets (about 1.5 cups)
- 1 tbsp (15 ml) cold-pressed coconut oil or ghee
- 1 small shallot or ½ small onion (approx. 40 g), finely chopped
- 1 fat garlic clove, minced
- 1 tsp (about 5 g) fresh ginger, finely grated
- 1 tsp ground turmeric (or 1 tbsp fresh turmeric, grated)
- ¼ tsp freshly cracked black pepper (crucial!)
- ¼ tsp ground cumin
- 350 ml (about 1.5 cups) low-sodium vegetable broth
- 60 ml (¼ cup) full-fat coconut milk (from a can, shaken well)
- Sea salt, to taste
- For serving: A squeeze of fresh lime juice, fresh coriander leaves, a drizzle of coconut milk, and a pinch of red chilli flakes (optional).
Instructions
Method:
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Sauté the Aromatics: In a small pot, heat the coconut oil or ghee over medium heat. Add the chopped shallot with a pinch of salt and sauté for 3-4 minutes until soft and translucent. Next, add the garlic and ginger, sautéing for another minute until fragrant.
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Bloom the Spices: Stir in the ground turmeric, black pepper, and cumin. Cook for just 30 seconds—this “blooms” the spices, releasing their full flavour and potency into the oil.
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Simmer: Add the cauliflower florets and vegetable broth. Increase the heat to bring to a boil, then reduce to a simmer. Cover and cook for 15-18 minutes, or until the cauliflower is completely fork-tender.
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Blend until Silky: Carefully transfer the hot mixture to a blender. Important: Allow it to cool slightly, and always vent the blender lid by removing the centre cap and covering it with a folded kitchen towel to prevent steam pressure buildup. Blend on high until perfectly smooth and creamy.
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Finish & Serve: Return the smooth soup to the pot over low heat. Stir in the coconut milk and warm through gently—avoid boiling. Taste and adjust seasoning with sea salt. The soup should be vibrant, creamy, and perfectly spiced.
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Plate: Pour into your favourite bowl. Finish with a bright squeeze of lime juice, fresh coriander, a drizzle of coconut milk, and a chilli flake sprinkle for heat if desired.
A quick, creamy, and anti-inflammatory soup that’s vegan, gluten-free, and deeply satisfying.
Notes
Special Notes / Chef’s Tips:
- The Pepper is Non-Negotiable: The piperine in black pepper enhances the bioavailability of curcumin (the active compound in turmeric) by up to 2000%. Don’t skip it!
- Creaminess Factor: For an ultra-luxurious texture, you can increase the coconut milk to 90 ml (⅓ cup).
- Boost the Protein: Make it a complete meal by blending in a scoop of unflavoured plant-based protein powder after step 4, or serve with a side of pan-seared tofu or a soft-boiled egg.
- Fat Adaptation: Using ghee adds a beautiful, rich depth and is excellent for those following Ayurvedic or keto-ish principles.
Nutrition
- Serving Size: 1
- Calories: 215 kcal
- Fat: 13 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 6 g