Golden Cauliflower and Turmeric Soup
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.
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Ingredients for Golden Cauliflower and Turmeric Soup
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.
Golden Cauliflower and Turmeric Soup Tips & Tricks
- If you prefer a thicker soup, reduce the amount of broth slightly.
- For a bit of heat, add a pinch of cayenne pepper with the turmeric.
- Make sure to blend thoroughly for a silky, smooth texture.
Serving Ideas for Golden Cauliflower and Turmeric Soup
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.
Frequently Asked Questions
- Can I use frozen cauliflower?
- Yes, frozen cauliflower works well and is a convenient option.
- How long does this soup keep?
- Stored in an airtight container, it should keep in the fridge for up to 4 days.
- Can I freeze this soup?
- Absolutely. It freezes well for up to 3 months. Thaw in the fridge before reheating.
Golden Cauliflower and Turmeric Soup Recipe Walkthrough
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.
Why This Golden Cauliflower and Turmeric Soup Works
- Quick to prepare, yet packed with flavors.
- It's gluten-free and can easily be made vegan.
- Immune-boosting thanks to turmeric and ginger.
- A creamy texture without any dairy.
Ingredients
- 1 medium cauliflower head, chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Step-by-step Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
- 2. Add garlic and ginger, cooking for another minute until fragrant.
- 3. Stir in turmeric, then add cauliflower and vegetable broth. Bring to a boil.
- 4. Reduce heat, cover, and simmer for 20 minutes or until cauliflower is tender.
- 5. Stir in coconut milk and use an immersion blender to puree until smooth.
- 6. Season with salt and pepper, then serve hot, garnished with fresh cilantro.