Cauliflower-Turmeric Soup

Cauliflower-Turmeric Soup

Cauliflower-Turmeric Soup
Nutrition Information
  • Serves: 7 cups
  • Serving size: 1-3/4 cups
  • Calories: 165
  • Fat: 4g
  • Saturated fat: 1g
  • Trans fat: 0g
  • Carbohydrates: 27g
  • Sodium: 905mg
  • Fiber: 6g
  • Protein: 6g
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Copyright Toby Amidor, The Easy 5-Ingredient Healthy: Simple Recipes to Make Healthy Eating Delicious, Rockridge Press, 2018. Photo courtesy of Hélène Dujardin.
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 large russet potato, peeled and diced
  • 1 cauliflower head, chopped into florets
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon turmeric powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. In a large pot over medium heat, heat the olive oil. When the oil is shimmering, add the onion and garlic and cook for about 5 minutes, until the onion is translucent and garlic is fragrant. Add the potato and cauliflower, and saute for about 10 minutes, until softened.
  2. Add the broth, turmeric, salt and pepper, and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes, until the vegetables soften and flavors combine.
  3. Use an immersion blender or pour the soup into a blender, and carefully blend until smooth.
  4. Serve warm or freeze for later.


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