This Golden Cauliflower and Turmeric Soup is a warming, vibrant dish perfect for cool evenings. It's a delicious way to enjoy the earthy flavors of turmeric and the creamy texture of coconut milk, making it both comforting and nourishing.
Cauliflower is the star, providing a mild base that absorbs the spices well. Olive oil is used to sauté the aromatics, adding a subtle richness. Onion adds sweetness as it cooks down, while garlic and ginger bring warmth and depth. Turmeric not only offers a golden hue but also earthy notes and health benefits. Vegetable broth forms the soup's liquid base, and coconut milk adds creaminess and a hint of sweetness. Finish with a touch of salt and pepper to enhance all the flavors, and garnish with fresh cilantro for a bright, fresh finish.
This soup pairs beautifully with a slice of crusty bread or a side of simple green salad. Consider serving it as a starter or as a light main dish with a grain bowl on the side.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once hot, add in your chopped onion. Sauté these until they become translucent, which should take about 5 minutes. Stir them occasionally to ensure even cooking.
Next, toss in the minced garlic and freshly grated ginger. Let these cook for just a minute, stirring frequently. You should start to smell their wonderful aroma as they release their flavors.
Now, stir in the ground turmeric, coating the onions and garlic. The turmeric will release its bright color and earthy scent. Immediately after, add the chopped cauliflower and pour in the vegetable broth. Stir everything to combine, and then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. You'll know it's ready when the cauliflower is tender and falls apart easily when pierced with a fork.
Stir in the coconut milk, and then blend the soup using an immersion blender directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches, then return it to the pot.
Finally, season the soup to taste with salt and pepper, adjusting as needed. Serve it hot, with a sprinkle of fresh cilantro as garnish.
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