This creamy turmeric cauliflower soup is anti-inflammatory, healing for the gut and so delicious. It's also naturally vegan, packed with protein and simple to make!
In case you can't tell from my recent recipes, but I'm head over heels for turmeric these days (I'm looking at you Lemon Turmeric Quinoa…)! I add it to almost everything and I am seriously loving how I'm feeling.
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Turmeric is an incredible spice that not only adds flavor and color, but it also has healing properties. The active ingredient in turmeric is curcumin which has been shown to have anti-inflammatory properties, as well as promoting joint, heart and lung health. It's been used in Eastern medicine practices for thousands of years!
And that's exactly why I'm calling this a healing turmeric cauliflower soup. Because it's good for your body and your soul!
The other secret ingredient in this soup? Almond Breeze's Almondmilk Cashewmilk blend!
You guys know how much I adore my creamy soups, and this blend is the perfect addition. It's thick and creamy, but without a ton of added fat or calories like you typically see in creamy soups – think heavy cream or coconut milk. By using this blend, we're able to still achieve that luxurious texture, but keep it light and healthy.
I'm super excited to be partnering with Almond Breeze for a series of six posts this year, showing you how you can use plant-based milk as a healthy substitute to dairy. And we're going beyond just smoothies and baking; I've got lots of savory meals planned and I can't wait to share them with you!
To make our cauliflower soup, we start by roasting the cauliflower with some garlic, shallots, oil and spices. This gives the soup a smokier flavor, while also meaning less hands-on time for you. Just chop, toss and roast!
Once your veggies are roasted, we start to assemble the soup. You just toss everything together in one pot – your veggies, red lentils, broth and non-dairy milk, and blend away.
I used an immersion blender for this one, but you could totally use your blender or food processor to get this texture. And in all honesty, you could also just leave it as is if you like chunky, brothier soups. Either way, it would be delicious!
I topped mine with some chopped kale (because I didn't have herbs on hand), some cracked pepper, a spritz of lime and a drizzle of the almondmilk cashewmilk blend. Served with a slice of my favorite quinoa bread and ahhh…just delicious!
I've had it for two days straight and am already planning on making another batch this weekend. It's one of those soups that I know I'll keep coming back to because it makes me feel good from the inside out.
My belly is happy, my mind is happy and my soul is happy. Yep, it really is a healing soup!
Healing Turmeric Cauliflower Soup
Ingredients
- 1 medium head of cauliflower, chopped
- 1 medium shallot, quartered
- 3 – 4 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 cup red lentils
- 2 cups vegetable broth
- 2 1/2 cups Unsweetened Almondmilk Cashewmilk Blend, divided
- Garnishes: fresh herbs, cracked pepper, lime, olive oil, etc.
Instructions
- Preheat the oven to 425ºF.
- Add the cauliflower, shallots and garlic to a large mixing bowl. Drizzle with olive oil and spices and toss to combine. Transfer veggies to a baking sheet and roast for 30 minutes, flipping halfway through.
- Once roasted, transfer veggies to a saucepan. Add lentils, broth and 2 cups of milk, and stir to combine. Bring the mixture to a boil, the cover and reduce to simmer for 20 minutes.
- Remove from heat and blend until smooth. Stir in remaining milk.
- Serve immediately and top with desired garnishes.
by Alyssa
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 201kcal Calories from fat 69 | |
| % Daily Value | |
| Total Fat 8g | 12% |
| Saturated Fat 1g | 5% |
| Transfat 0g | |
| Sodium 306mg | 13% |
| Carbohydrate 27g | 9% |
| Dietary Fiber 6g | 24% |
| Sugars 5g | |
| Protein 9g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
This recipe is brought to you in partnership with Blue Diamond Almond Breeze. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!
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Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
CarLyDee says
Awesome!
Pauline Taylor says
Sounds good, I love soup. I am not going to roast, – it is too hot hee to turn on the oven. I plan the make the recipe in my Kambrook soup pot, and then eat it cold. Could you please tell me of your formal qualifications. I am 80 yrs old, and some of your ideas are a bit too advanced for my poor old brain. Happy New Year.
Lynne says
Made this tonight for supper. Hubby agrees that it is a keeper! Partnered with a nice salad and fresh fruit.
Alyssa says
Sounds like a fabulous (and healthy!) meal 🙂 xo
Becky says
This was so good! Added a little coconut oil. Yum!
Alyssa says
YUM!! xo
Jill says
Can you substitute vegetable broth for chicken broth or could you just skip it altogether? Not sure I would like it with vegetable broth?
Alyssa says
It will definitely work with chicken broth! 🙂
Marti Boone says
Really liked this soup. Next time I will try chicken stock since I am not a vegetarian. Very satisfying like a cream soup. I roasted the cauliflower, shallot and garlic for only 20 minutes,At 30 it would burn.
Also added a pinch of cayenne and used 30 calorie unsweetened almond milk. Definitely would make again, very easy and quick
Alyssa says
Yum! The cayenne is genius 🙂 And yes, chicken stock would certainly give it a different flavor!
Naasi says
A yummy delicious and healthy meal =)
My daughter’s and I love the intricate taste 😉
Alyssa says
Yum! I’m thrilled to hear it 🙂
Connie says
This soup is wonderful!! I could not find the Almondmilk Cashewblend milk, but I did find Silk’s Cashewmilk with a touch of Almond; it worked just fine. My veggies did not burn at 30 minutes, but they were quite roasted. I’m looking forward to eating the rest! Thanks for the delicious recipe.
Alyssa says
I’m so glad you enjoyed it, Connie!
Melissa says
I will be making this for dinner tomorrow night. I will be using fresh turmeric. Hope it works out okay. Sounds so yummers.
Alyssa says
Can’t wait to hear what you think, Melissa!
April says
Very tasty! I tend to like very flavorful, so I did add more tumeric, cumin, and a little cayenne at the end. And the optional lime is NOT optional, it is a MUST. The lime just adds such a great kick of flavor to it! We pairs it with a good sourdough toast. Great recipe, will definitely make again!
(This is coming from a meat eater 🙂 )
Alyssa says
YUMMY! So glad you amped up the spices, the more flavor the better in my book! 😉
April says
Still making, loving, and sharing this soup! It’s one of our absolute favorites! I haven’t served it to a person who hasn’t loved it either 🙂
Sabrina says
This is awesome, I got this recipe mixed with something else I was making at the same time and added 1tsp of Cayenne too!! I like my food spicy, so this was awesome. I’m planning on having it for lunch tomorrow
Alyssa says
Yes!! I love spicy food and I bet the cayenne was amazing 🙂
Ife Kiara says
When you say toss in some fresh herbs – which herbs are you referring to?
Alyssa says
I like cilantro and parsley!
Xiomara says
Hi! This recipe looks amazing. Is it ok to substitute the Unsweetened Almondmilk Cashewmilk Blend for just Almond milk? I can’t seem to find it since I live in a very small town. Thank you!
Alyssa says
Just traditional almondmilk will work 🙂 Or any other non-dairy milk that you can find! xo
Anna says
Have you (or anyone) tried freezing this soup? Seems like it might work, but I want to know if anyone has real results.
Sounds like it will be fantastic.
Alyssa says
I think it would be totally fine!
Tumeric heals says
Its so good! This is my third time cooking it and ive used 2 massive cauli heads and extra of all other ingredients as to have plenty on the freezer as it dissappears way to quick otherwise! Freezes well.
Thanks heaps
Alyssa says
Amazing! I’m so glad you’ve been enjoying it 🙂 xox
Alya says
Can you use regular milk? That’s all my kids like.
Alyssa says
Yes, absolutely!
Jenn says
Hi! Do you think using different lentils would matter? Thanks!
Alyssa says
You could use another variety, but it will affect cooking times 🙂
Rebecca says
This recipe is delicious! I was so happy to find it. I recently had to get braces and can’t eat so many crunchy, chunky foods, so am making lots of soups. Thanks for a tasty, satisfying meal!
Alyssa says
I’m SOOO happy you enjoyed it!!