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GOLDEN TURMERIC CAULIFLOWER SOUP
03

GOLDEN TURMERIC CAULIFLOWER SOUP

NUTRITION
HEALTHY RECIPES
Feb 02, 2025

GOLDEN TURMERIC CAULIFLOWER SOUP

Golden Turmeric Cauliflower Soup is a nourishing and aromatic dish packed with anti-inflammatory properties and a creamy texture. This vibrant soup blends earthy cauliflower with the warmth of turmeric, the richness of coconut milk and the savoury depth of garlic and onion. Light yet satisfying, it is perfect for a cosy meal or a nutritious appetiser. The combination of spices and creamy coconut milk creates a well-balanced, flavourful experience. Whether enjoyed as a light lunch, a comforting dinner or a starter, this easy-to-make soup provides warmth and nourishment in every spoonful.

RECIPE CATEGORY

Soup / Stew, Entrée

SERVING SIZE

1

CUISINE

Mediterranean, British

PREPARATION/TECHNIQUES

One-Pot Wonders, Sauté, Simmer

OCCASION/HOLIDAY

Autumn, Winter, Family Dinner, Comfort Food, Light Lunch

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Gluten-Free, Low Sodium, Healthy, Quick & Easy

DISH TYPE

Soup / Stew

INGREDIENTS

Following are the ingredients that we need to prepare this golden turmeric cauliflower soup.

  • 100g cauliflower florets
  • ½ tsp turmeric powder
  • 100ml vegetable broth
  • 50ml coconut milk
  • ¼ onion, chopped
  • 1 clove garlic, minced

FULL NUTRITIONAL INFORMATION (Per Serving)

  • Calories: 105 kcal
  • Protein: 3g
  • Carbohydrates: 10g
  • Fats: 6g
  • Fibre: 3g
  • Sodium: 150mg

PREPARATION

  • Sauté The Aromatics: Heat a saucepan over medium heat. Add a splash of olive oil (optional) and sauté the chopped onion for 2-3 minutes until translucent.
  • Add Garlic And Turmeric: Stir in the minced garlic and turmeric powder, cooking for another minute to release their aromas.
  • Cook The Cauliflower: Add the cauliflower florets and vegetable broth. Bring to a gentle simmer and let cook for about 10 minutes until the cauliflower softens.
  • Blend The Soup: Use an immersion blender to purée the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending.
  • Add The Coconut Milk: Stir in the coconut milk and let it warm through for 2 minutes. Adjust seasoning with salt and pepper.
  • Serve And Enjoy: Pour into a serving bowl and garnish with fresh herbs or a drizzle of coconut milk for an elegant finish.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

Here are some helpful tips for preparing golden turmeric cauliflower soup.

  • Creamier Texture: Use more coconut milk for an ultra-smooth consistency.
  • Deeper Flavour: Roast the cauliflower before adding it to the soup for a richer taste.
  • Balanced Taste: A squeeze of fresh lemon juice before serving enhances the flavours.
  • Spice Infusion: Toast the turmeric powder in oil for a few seconds before adding other ingredients to deepen the flavour.
  • Extra Creaminess: Blend in a small boiled potato for a thicker texture.
  • Garnish Ideas: Top with toasted pumpkin seeds, crushed nuts or a drizzle of olive oil for added texture.
  • Serving Suggestion: Pair with warm crusty bread or a side of quinoa for a complete meal.

VARIATIONS

  • Spiced Version: Add a pinch of cumin, smoked paprika or curry powder for an extra kick.
  • Protein Boost: Stir in cooked lentils, chickpeas or silken tofu for a more filling soup.
  • Nutty Flavour: Blend in a spoonful of almond or cashew butter for a richer, creamier taste.
  • Low-Carb Alternative: Replace coconut milk with unsweetened almond or cashew milk for a lighter version.
  • Extra Veggies: Add roasted red peppers, sweet potatoes or carrots for more depth of flavour.
  • Herb-Infused: Stir in fresh coriander, parsley or thyme for added freshness.
  • Cheesy Twist: Sprinkle nutritional yeast or vegan cheese on top for an umami boost.
  • Crunchy Topping: Garnish with crispy roasted chickpeas or croutons for texture contrast.

PREPPING AND STORAGE

  • Fridge: Store in an airtight container for up to 3 days. Reheat over low heat while stirring.
  • Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.

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