Creamy Turmeric Cauliflower Soup (Anti-Inflammatory & Dairy-Free)
This Creamy Turmeric Cauliflower Soup is exactly that. It’s anti-inflammatory, dairy-free, low-carb, and made with simple whole ingredients that your cells will love 💛
Ingredients
- 1 tbsp olive or coconut oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 1 head cauliflower cut into florets
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 3 cups vegetable stock
- 1 cup plant milk of choice
- salt and pepper to taste
- coconut yoghurt to serve
- fresh herbs to serve
Instructions
Sauté the aromatics
- In a large pot, heat your oil. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger and cook for 1 more minute.
Bloom the spices
- Add turmeric, cumin and cinnamon. Stir for 30 seconds until fragrant.
Simmer the cauliflower
- Add cauliflower, broth, salt, and pepper. Bring to a boil, then cover and simmer for 15–20minutes until cauliflower is tender.
Blend it smooth
- Use a standing or stick blender to blend the soup until silky and smooth. Stir through milk. Adjust seasoning as needed.
Serve & top it off
- Ladle into bowls and top with a dollop of coconut yoghurt and some fresh herbs.
Notes
Nutritional Breakdown (Per Serving – based on 4 serves)
- Calories: ~215 kcal
- Carbohydrates: ~10g
- Protein: ~3g
- Fat: ~14g
- Fibre: ~4g
- Sugar: ~3g
- Use golden turmeric root if you have it, just grate and add with ginger.
- For more protein, top with crispy tofu, hemp seeds, or swirl in a spoonful of silken tofu.
- Store in the fridge for 3–4 days or freeze for meal prep!