Golden Turmeric Cauliflower Soup for Anti-Inflammatory Comfort

Recipe Snapshot

• 45-minute vegan soup with vibrant golden color and velvety texture.
• Turmeric, ginger, and black pepper team up to support inflammation balance.
• Provides 8 grams fiber and 12 grams protein with optional collagen or pea protein boost.

Ingredients

• 1 large head cauliflower, cut into florets
• 1 yellow onion, chopped
• 3 cloves garlic, peeled
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 tablespoon fresh grated ginger
• 2 teaspoons ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 4 cups low-sodium vegetable broth
• 1 (13-ounce) can full-fat coconut milk
• Juice of 1/2 lemon
• Pumpkin seeds, cilantro, and coconut yogurt for garnish (optional)

Instructions

1. Roast vegetables: Toss cauliflower, onion, and garlic with olive oil and salt. Roast at 425 F for 25 minutes until caramelized.
2. Simmer: Transfer roasted vegetables to a pot. Add ginger, turmeric, cumin, pepper, and broth. Simmer 10 minutes.
3. Blend: Stir in coconut milk and lemon juice. Blend with immersion blender until silky. Adjust seasoning.
4. Serve: Ladle into bowls and top with pumpkin seeds, cilantro, and coconut yogurt.

Why it works

Roasting deepens cauliflower flavor while turmeric and black pepper increase curcumin bioavailability. Coconut milk adds medium-chain fats to assist absorption.

Protein boost

Blend in 2 scoops unflavored collagen or pea protein for additional protein per serving.

Storage

Keeps refrigerated up to five days or frozen up to two months. Reheat gently to maintain creamy texture.