This Creamy Vegan Turmeric Cauliflower Soup is a super healthy, immune-boosting, bright and delicious soup that’s a cinch to make, perfect for meal prep and freezer friendly! Plus it’s gluten-free, whole 30 and keto approved!
Well here we are certainly in unfamiliar territory as we try to adjust to the new norm of leaving the house only for essentials, and being leery of entering our local grocery stores for the first time in our lives. I’ve adopted the strategy of being stocked up on basics, and streamlining the no-more-than-weekly shopping trips to focus mostly on produce and other perishables. This brilliant hued Creamy Vegan Turmeric Cauliflower Soup combines many of those staple pantry ingredients along with fresh veggies to boost your immunity, will last a good five days in the fridge, and freezes beautifully as well.
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How to Make Creamy Vegan Turmeric Cauliflower Soup
Cauliflower and turmeric team up deliciously with the help of onion, carrots, and garlic added to the squad. Turmeric is known for that bold color, and its anti-inflammatory and antioxidant properties. I added fresh sage but you can certainly use thyme, parsley or oregano.
The veggies and spices will cook down in a bath of vegetable broth to get nice and tender before getting pureed in a high-powered blender.
Tip of the Day – when working with hot liquids, do not fill the blender more than halfway, and partially cover the hole in the lid with a dishtowel to allow steam to escape.
While the soup is cooking or the day before, you can toast cashews, walnuts or pecans with a little olive oil and some dried spices like ground cumin and sage. The nuts become aromatic with a more concentrated flavor and adds some tasty crunch to the soup.
When ready to ladle, warm up some naan and decorate that gorgeous soup with coconut cream or Greek yogurt if not worried about keeping things vegan. I hope you’re taking good care of yourselves, keeping at a safe distance, and washing those hands! We’ll get through it together, promise!💛
More Delicious Recipes to Keep you Healthy!
- Red Wine Braised Lentils w/ Spinach & Pearl Onions
- Thai Butternut Squash & Pumpkin Curry
- Roasted Cauliflower Potato & Beet Soup
- Moroccan Butternut Squash Stew
- Creamy Curried Carrot Soup
- Pumpkin Chickpea Chili
- Black Bean Sweet Potato Stew
Essential Kitchen Tools
- 5-quart high-rimmed pan with handle
- Vitamix high-powered blender
- 7-inch Santoku knife
- BPA-free cutting boards
Creamy Vegan Turmeric Cauliflower Soup
- 2 tablespoons olive oil, divided
- ¼ cup cashews, walnuts or pecans, coarsely chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground sage
- 1 medium onion, thinly sliced
- 2 carrots, peeled and chopped
- 1 ½ tablespoons minced garlic
- 2 teaspoons chopped fresh sage, plus extra leaves for garnish
- 1 tablespoon ground turmeric
- 1 tablespoon cornstarch
- 3 cups unsalted vegetable stock, divided
- 1 small head cauliflower,cut into florets (almost 4 cups)
- 1 tablespoon light brown sugar
- 2 teaspoons white balsamic or rice vinegar
- Coconut cream
- In a small bowl, combine ½ tablespoon olive oil, nuts, cumin and sage. Toss to coat.
- Heat a small non-stick skillet over medium heat. Add nut mixture to skillet, and toast until lightly browned and aromatic, 4-5 minutes, stirring frequently. Set aside.
- Meanwhile, heat remaining 1 ½ tablespoons olive oil in a 5-quart saucepan or high rimmed sauté pan over medium-high heat.
- Add onion and carrots to the pan and cook until softened, about 5 minutes, stirring frequently. Add garlic, sage and turmeric and cook 1-2 minutes, stirring constantly.
- Whisk together cornstarch and ½ cup stock in a small bowl until smooth and stir the mixture into the onion and carrots.
- Add the remaining 2 ½ cups stock and cauliflower florets to the pan. Season with salt and pepper.
- Increase heat to bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer partially covered until cauliflower is very tender, 12-15 minutes. Remove pan from heat.
- In batches, ladle soup into a high-powered blender. Do not fill the blender more than halfway, and partially cover the hole in the lid with a dishtowel to allow steam to escape. Process on high until smooth.
- Pour each batch of pureed soup into another pot and keep warm on medium-low heat.
- Once all the soup is pureed, stir in vinegar, brown sugar, and season to taste with salt and pepper.
- Can be made 3 days ahead. Let cool, cover, and refrigerate. Rewarm over medium heat when ready to serve. Ladle hot soup into bowls and garnish with coconut cream and fresh sage leaves as desired. Enjoy!
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