Turmeric Cauliflower Soup (DF, Vegan)

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A little bit spicy, a little bit sweet. A little bit of crunch mixed in with a whole lotta creaminess. Yes, my friend, I’m talking about our turmeric cauliflower soup. It’s super creamy, but is in fact both vegan and dairy-free!

I love a reason to bust out my dutch oven, and what better excuse than a big pot of soup! The base of this soup couldn’t be simpler. You’ll start out by sautéing an onion until caramelized. Next you’ll add in the veggie broth and chopped cauliflower and simmer on down. Then you’ll blend it all up with an immersion blender (or a traditional blender if you don’t have one), and stir in the coconut milk.

Add some crumbles of Health Warrior’s Honey Cracked Pepper with Turmeric Pumpkin Seed Bar on top, and you’ll have a perfect combo of textures. I love snacking on these healthy bars in the afternoon, but they also double well as a crunchy topping on soups or smoothies. I chose to level up my toppings (is anyone surprised?) by adding sliced scallion, cilantro, and crushed red pepper flakes.

A final note on Turmeric: If you’re not familiar with turmeric, it’s the spice found in curry blends that lends a yellow hue to your dish. It’s a powerhouse spice, and has been scientifically proven to be an anti-inflammatory and an antioxidant. If you want to learn more about it’s benefits, check out this article from Healthline.

I hope you’ll enjoy this recipe as much as I have. If you try it out, be sure to tag us on instagram @fridgetofork. We love seeing what you make! And as always, leave a comment below with any questions or suggestions.

Disclaimer: I was gifted a variety pack of organic pumpkin seed bars from Health Warrior, which I used as a topping in this recipe. All reviews and opinions expressed in this post are based on my personal opinion. Also note that this post contains affiliate links, which means we receive a small commission if you purchase a product through these links. We only promote products that we know and love! Please check out our disclosure policy for more details.

Turmeric Cauliflower Soup (DF + Vegan)

Created by Ellen on April 25, 2018

Serves: 4

Ingredients
1 large head cauliflower
2 cloves garlic, diced
3 tbsp. olive oil
1 large sweet onion, sliced
4 c vegetable broth
1 1/2 tsp. turmeric
1 1/2 tsp. smoked paprika
2 tsp. salt
1 c full-fat coconut milk
Toppings:
1 Health Warrior Pumpkin Seed Bar, Honey Cracked Pepper with Turmeric
2 tbsp. chopped cilantro
4 tbsp. sliced scallion
crushed red pepper flakes, to taste

Instructions
Preheat oven to 400° F. Line a half sheet pan with parchment paper.
Remove leaves from the cauliflower. Chop into 1 inch florets and dice the stem.
Toss 2 cups of cauliflower florets with garlic and 1 tablespoon olive oil. Roast on the lined half sheet pan in the oven for about 20 minutes, or until browned and crispy.
Meanwhile, add 2 tablespoons olive oil to a large dutch oven over medium heat. Add the sliced onion and sautée until translucent and just beginning to caramelize.
Add the remaining cauliflower florets and stem, the vegetable broth, spices, and salt. Bring to a boil. Reduce heat and simmer for 20 minutes, or until cauliflower is cooked through.
Using an immersion blender, blend until smooth. If you're using a traditional blender, be careful when transferring the soup to the blender!
Stir in the coconut milk.
Ladle the soup into individual bowls and top with the roasted cauliflower, crumbled Health Warrior bar, cilantro, scallions, and red pepper flakes. Enjoy!

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Turmeric Cauliflower Soup (DF, Vegan)

Turmeric Cauliflower Soup (DF + Vegan)

Ingredients

Toppings:

Instructions

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