Healing Turmeric Cauliflower Soup
Author - Alyssa Rimmer
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.
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 meaningless 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!
More Soup Recipes to Try:
- Healing Cauliflower Holiday Soup
- Roasted Broccoli Chowder
- Quick & Healthy Tomato Bisque
- Vegan White Bean and Mushroom Soup
- Creamy Chili Roasted Pumpkin Soup
- Detox Turmeric Lentil Soup
VIDEO: How to Make Healing Turmeric Cauliflower Soup
Healing Turmeric Cauliflower Soup
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!
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.
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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[…] Healing Turmeric Cauliflower Soup by Simply Quinoa […]
I’m assuming you cook the red lentils first?
You don’t actually 🙂
Made this today. Followed the directions exactly and it turned out wonderful! Thank you!
Awesome!! If you could leave a star rating as well that would really help me out 🙂 xo
Like Margo I would like to know if the sodium count is accurate before I try the recipe.
If you use reduced sodium broth and don’t add salt, it will be much lower.
I made this last night for dinner. We are experiencing extremely cold temps here in the midwest. Soup sounded so good. This was the best recipe! It was thick and creamy with tons of flavor. So easy to make and made great lunch today! It was very comforting on a cold day! Followed recipe exactly and came out perfect.
I’m so glad you enjoyed it!! Stay warm!! xo
in your cauliflower healing soup where does the high salt content come from Does not seem like sodium would be 975 ouch me blood pressure
Really hoping to meal prep this for next week! I’m wondering if you know about how many cups it makes per serving? I know it makes four total servings, but just want to be sure I divide it correctly! Thank you!
Can you use fresh turmeric? Or is it better to use dry
I think fresh will work! You’ll have to use a bit more, but it would still be delicious 🙂
[…] https://www.simplyquinoa.com/healing-turmeric-cauliflower-soup/ […]
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!
I’m SOOO happy you enjoyed it!!
Hi! Do you think using different lentils would matter? Thanks!
You could use another variety, but it will affect cooking times 🙂
[…] Healing Turmeric Cauliflower Soup (DF & GF) – I love any excuse to use turmeric, and I also adore a blended, roasted veggie soup. […]
Can you use regular milk? That’s all my kids like.
Yes, absolutely!
[…] here ⟶ other mouth – watering recipes using turmeric: ginger turmeric vanilla cookies turmeric cauliflower soup golden pancakes pineapple tofu kebabs mango ginger turmeric […]
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
Amazing! I’m so glad you’ve been enjoying it 🙂 xox
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.
I think it would be totally fine!
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!
Just traditional almondmilk will work 🙂 Or any other non-dairy milk that you can find! xo
[…] They cook turmeric root powder with cauliflower for soup. […]
When you say toss in some fresh herbs – which herbs are you referring to?
I like cilantro and parsley!
[…] Sounds delicious right? See the full instructions on how to make this soup here. […]
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
Yes!! I love spicy food and I bet the cayenne was amazing 🙂
[…] Hier lees je hoe je deze bloemkool soep maakt. […]
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 🙂 )
YUMMY! So glad you amped up the spices, the more flavor the better in my book! 😉
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 🙂
I will be making this for dinner tomorrow night. I will be using fresh turmeric. Hope it works out okay. Sounds so yummers.
Can’t wait to hear what you think, Melissa!
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.
I’m so glad you enjoyed it, Connie!
A yummy delicious and healthy meal =)
My daughter’s and I love the intricate taste 😉
Yum! I’m thrilled to hear it 🙂
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
Yum! The cayenne is genius 🙂 And yes, chicken stock would certainly give it a different flavor!
Can you substitute vegetable broth for chicken broth or could you just skip it altogether? Not sure I would like it with vegetable broth?
It will definitely work with chicken broth! 🙂
This was so good! Added a little coconut oil. Yum!
YUM!! xo
Made this tonight for supper. Hubby agrees that it is a keeper! Partnered with a nice salad and fresh fruit.
Sounds like a fabulous (and healthy!) meal 🙂 xo
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.
Awesome!