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Healing Turmeric Cauliflower Soup

This Turmeric Cauliflower Soup is the ultimate cozy comfort bowl — creamy, vibrant, and full of flavor. It combines the earthiness of roasted cauliflower with the warmth of turmeric and cumin for a nourishing, golden soup that’s both healthy and satisfying. Naturally creamy from the cauliflower and lentils, this dairy-free soup makes a perfect light meal or elegant starter, offering a wholesome boost of flavor and nutrition in every spoonful.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4

Ingredients

  • 1 medium cauliflower head chopped into florets
  • 2 tablespoons olive oil
  • 1 medium shallot roughly quartered
  • 3 cloves garlic peeled
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin powder
  • 1/2 teaspoon sea salt or to taste
  • 1/2 cup red lentils rinsed
  • 2 cups vegetable broth
  • 2 1/2 cups unsweetened almond-cashew milk blend divided
  • Optional garnishes: fresh cilantro cracked black pepper, lime wedges, drizzle of olive oil

Instructions

  • Roast the cauliflower: Preheat oven to 400°F (200°C). Toss chopped cauliflower with 1 tablespoon olive oil, salt, and a pinch of turmeric. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
  • Sauté aromatics: In a large pot, heat remaining olive oil over medium heat. Add shallot and cook for 2–3 minutes until fragrant. Stir in garlic, turmeric, and cumin; cook for another 30 seconds.
  • Add lentils and broth: Pour in red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes until lentils are soft.
  • Blend the soup: Add roasted cauliflower and 2 cups of almond-cashew milk to the pot. Blend using an immersion blender (or in batches in a blender) until smooth and creamy.
  • Adjust texture: Stir in remaining milk to reach your desired consistency. Season with additional salt and pepper to taste.
  • Serve: Ladle the soup into bowls and top with fresh herbs, a drizzle of olive oil, and a squeeze of lime.

Notes

  • Roast the cauliflower for deeper flavor.
  • Add a pinch of cayenne for a spicy twist.
  • Use coconut milk for a richer, tropical version.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.