This content originally appeared on ForGoodMeasure. Republished with permission.
Turmeric reminds me of the golden sun. Living in California, one could say I’m partial to golden hues. The rhizome has long been touted for its medicinal benefits, specifically the compound curcumin, which contains powerful antioxidant and anti-inflammatory properties. Additionally, cruciferous cauliflower is a low-carb marvel, containing in one cup 77 percent of our daily vitamin C requirement. So while this soup is hearty, satisfying, and excellent alongside a crisp green salad, I feel in some ways it’s a little California sun in every spoonful.
Curry Cauliflower Soup
You will need an immersion blender or processor for this recipe.
- 1 tablespoon olive oil
- 1 cup yellow onion rough chopped
- 2 teaspoons garlic minced
- 2 teaspoons curry powder
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- 4 cups cauliflower cored & rough chopped
- 4 cups low sodium vegetable stock
- 2 teaspoons salt
- ¼ cup cilantro chopped
- ¼ cup scallions chopped
On medium heat, warm olive oil in a Dutch oven.
Add onion, cooking until soft, about ten minutes.
Add garlic, stir until fragrant, about one minute.
Add spices, stir until fragrant, about one minute.
Add cauliflower, vegetable stock & salt, stir to combine.
Bring to a boil.
Cover and reduce heat to low, simmering for 30 minutes.
Puree soup, preserving some texture, using an immersion blender or processor.
Top with cilantro & scallions and serve.
Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.