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Warm up with some nutrition-packed Cauliflower Turmeric Soup. This easy vegan vegetable soup will leave you feeling cozy and nourished. This post was sponsored byMcCormick. I only work with brandswhose products and missions I truly believe in. Thanks for supporting my blog!
this RECIPE
Cauliflower Turmeric Soup
It’s definitely that time of year where I find myself craving soup pretty much every day. When the temperature starts to drop, all I want is to snuggle up in my coziest sweater and get a big pot of a delicious vegan vegetable soup on the stove.
Something about a big bowl of vegetable soup just warms you up from the inside out. It always feels like a hug in a bowl to me, and when you pack your soups full of warming spices, it also leaves you feeling so nourished. This cauliflower turmeric soup does just that. You’ll be feeling mighty fine after a big bowl of this!
Soups are also such a good way to pack in all.the.veggies! Soup is foolproof – there’s really no secret to cooking it; you just add all your favorite veggies and add-ins with broth and let it cook. That’s all there is to it! It’s a great way to use up any veggies that have been sitting in your vegetable drawer or on those nights when you just can’t come up with an idea for dinner!
Ingredients for Cauliflower Turmeric Soup
I love cooking with turmeric. It gives this vegan vegetable soup a beautiful golden color and adds agrounding flavor that makes this cauliflower soup feel so comforting. Plus, we’re starting to see scientific evidence of the anti-inflammatory properties of curcumin, a compound in turmeric!
I’ve been usingMcCormickspices since before I can remember, and their turmeric is so colorful and high quality! Plus, it’s inexpensive. You can enjoy all the benefits of turmeric without breaking the bank!
This turmeric soup is filled with tons of veggies and some white beans for protein and filling power. Here’s everything you’ll need to make it:
- Olive oil. This turmeric soup recipe starts with vegetables sauteed in olive oil to build the flavor base of the soup.
- Veggies. We’re using an onion, one medium carrot, celery, and cauliflower in this turmeric soup, but use whatever you have on hand!
- Garlic. I minced about 4 cloves of garlic for this vegan vegetable soup, but you can scale up or down depending on your preferences.
- Spices. You’ll need salt, pepper, ground turmeric, ground ginger, and cayenne pepper. I love using McCormick spices for big flavors
- Vegetable broth. You can use freshly made broth or store bought. If you’re using a pre-made broth, I recommend going for low-sodium so you can control how much salt you add to this turmeric soup.
- Great Northern beans. We’re adding beans for protein and a fiber boost! Navy beans or cannellini beans would also work well.
- Greens. I went for kale because it’s my favorite dark leafy green, but chard or spinach would also work.
- Noodles. Choose your favorite! I used a package shirataki noodles because I was super curious to try them, but you can use a regular pasta, a gluten-free pasta or even a spiralized veggie!
How to Make This Turmeric Soup
Recipes like this cauliflower vegetable soup are my go-to’s on cold weeknights because they’re so simple to make. You really can’t mess up a soup and they’re usually pretty hands-off recipes!
To make this turmeric soup, start by warming oil in a stock pot and sauteeing your onion until it starts to soften. Next add in the carrot and celery and continue to cook for a few minutes. Once the veggies are softened, add in all your spices and toast until they’re nice and fragrant.
Once your spices are toasted, add in the broth and let it come to a boil, then reduce the heat and add in your cauliflower. You’ll let the soup simmer while covered for about 15 minutes, or until your cauliflower is tender. Lastly, add in the beans and kale and just let everything warm up together!
I also threw in some shirataki noodles, which are basically noodles made from a certai type of yam (some are made from tofu). I added them for bulk, and I’ve been wanting to try them out. Feel free to use any other kind of noodle (or spiralized veggie!) you’d like.
What to Serve with This Cauliflower Vegetable Soup
So many soups don’t end up being inherently balanced meals – especially vegetable soups. There’s a reason why sometimes it seems like you can eat endless bowls of soup.
Many vegetable soups are pretty low in protein and fats, which will leave us feeling like the tank is still empty. This cauliflower turmeric soup includes white beans for a boost of fiber and protein, and we’re starting this soup on a base of veggies sauteed in olive oil for some of those healthy fats we love.
To really make this turmeric soup a full meal, serve it with a piece of avocado toast or flatbread on the side and you’ve got yourself a filling, comforting meal! This cauliflower soup would also be delicious served with a sandwich or wrap for lunch.
More Vegan Vegetable Soup Recipes
If you get to try out this delicious golden turmeric soup, let me know in the comments how you like it! If you’re looking for more ways to warm up with a big bowl of coziness, check out these other vegan vegetable soup recipes!
- Sweet Potato Coconut Soup
- Cheesy Vegan Potato Kale Soup
- White Bean Soup with Orzo
- Vegetable Wild Rice Soup
- Vegan Slow Cooker Black Bean Soup
- Roasted Garlic Cauliflower Soup
How to make:
Cauliflower Turmeric Soup
Warm up with some nutrition-packed Cauliflower Turmeric Soup. This easy vegan vegetable soup will leave you feeling cozy and nourished.
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Yield:
4 1x
Rating: 4.3 from 9 reviews
Print the recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 ribs celery, finely chopped
- 1 medium carrot, finely chopped
- 2 teaspoons garlic, minced (about 4 cloves)
- 1 tablespoon McCormick Ground Turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 1 32-ounce carton vegetable broth
- 3–4 cups water
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 3 cups cauliflower florets, chopped
- 1 15-ounce can Great Northern beans, drained and rinsed
- 1 bunch kale, chopped
- Optional: 1 7-ounce package shirataki noodles, drained*
Instructions
- In a large saucepan or pot over medium-low, warm oil. Add onion; stir. Cook for 5-7 minutes, until the onions begin to brown. Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
- Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cook for 1 minute, until fragrant.
- Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low. Add cauliflower. Cover and simmer for 10-15 minutes, until cauliflower is tender.
- When the cauliflower is fork tender, add beans, kale, and noodles. Cook until the kale is slightly wilted. Serve hot.
Notes
*You can substitute in any type of noodles you’d like. If you’re using a dried pasta, cook the pasta separately and then add the cooked noodles to the finished soup
Thanks toMcCormick for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much so I can bring youdelicious recipes!
March 29, 2019
Tagged with:
beans cauliflower Dinner Gluten Free Grain Free kale Lunch Nut Free Soups Soy Free
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60 comments
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60 comments
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Pragati // Simple Medicine says: I felt the same way about shirataki noodles! I never could get into them. This soup sounds just delicious. I love that you used turmeric - it's my favorite spice.
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Emilie says: You could definitely use any type of noodle! Now I just want to put turmeric in everything. :)
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Rachel says: How many calories do you think are in 1Serving of the soup?
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Liz says: I'm so with you on detoxing! After a weekend of decadent eating, I always just get back on track with my normal healthy eating and I feel good as new within a day or two! LOVE this turmeric soup--- can't wait to try it :)
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Samantha says: Looks good! :)
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Emilie says: Thanks, Samantha!
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Marina @ A Dancer's Live-It says: Gorgeous photos Emilie!! This looks like the perfect soup to have if you're sick or after a weekend indulge-fest! :)
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Rebecca @ NOURISHED. the blog says: This soup looks delish! I am definitely someone who can eat soup any time of year too. It's just so good! I've never really experimented with Turmeric too much before but I will definitely have to start!
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Emilie says: I agree! Soup is just so comforting. You definitely need to try it out!
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Emilie says: Thanks so much! Soup is all I crave when I'm sick, so I would happily enjoy some of this.
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Emilie says: After all the sweets, I'm usually SO ready to get back to normal. This soup is the perfect transition!
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Melissa @ Vegan Huggs says: I saw this soup on IG today and I had to check out the recipe! This looks absolutely delicious! I love turmeric! I have to try this out soon :)
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Emilie says: I've definitely been trying to use turmeric more because it's so good for you. I hope you get to try this!
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Beverley @ Born to Sweat says: detoxes are soooo unnecessary! i love how you just say straight up what you believe! Also those noodles sound so interesting, i'm always on the hunt for new Asian style noodles.
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Emilie says: I completely agree! They're definitely not for everyone, but you should definitely try them! I think thin rice noodles would be great in here, too.
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Cassie Autumn Tran says: Yum! This probably has so many nutrients and flavors that blend together like magic! I love it!
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Emilie says: It's so good for you!
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Kay reynolds says: Thank you so much for creating this recipe. It looks absolutely awesome. I can't wait to try it.Do you know the calories per portion. I am just about to start the 5 2 diet and would be interested to use this on fast days. Thank you in advance.
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Emilie says: Hi Kay! In MyFitnessPal, I have it calculated at 307 calories per serving, if you divide the recipe into 3 servings.
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Kay reynolds says: Thank you for such an incredibly quick reply. I can't wait to try it.
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Emilie says: Let me know when you do!
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Olivia says: Hi! Do you think this could be made in the slow cooker? After cutting everything up and having it all ready to go, I remembered that I don't have a big enough pot!!? Haha
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Emilie says: Hey Olivia! I think it would definitely work in the slow cooker, just check your liquid levels every now and then! Let me know how it turns out. :)
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Diana says: Oh. My. Goodness. Thank you so much for this soup!! So ridiculously good, and I'm pretty sure I never have to exercise or eat another green thing again, that's how healthy it is. (JK bring me all of the veggies always.) This is my new go-to when I need a healthy fix! You even made me like those intimidating, weird-smelling shirataki noodles! Is it too soon to say I love you? ...It is? Awkward.
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Emilie says: Diana, your comment made me smile so big! Hahaha. It really does make you feel like a healthy superwoman?. SO glad you loved it!! I hope you find some other recipes on here you love, too. :)
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Ellyn says: YUM I made this after vacationing in Cabo when I was feeling super bloated. The soup is flavorful and more filling than other "detox" soups I have tried. It was my first time using turmeric and the noodles and I will def be using them more!! Thank you for the great recipe I look forward to trying more!
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Emilie says: That's awesome, Ellyn! I'm glad you loved all the veggies in here. :) I hope you get to try some more recipes!
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Christina says: Great recipe! I was dying to try it and it exceeded expectations! very tasty and a wonderful light meal that is totally satisfying! the noodles taste great but beware of what they do to your breath. I may have to swap those for another noodle, but I will be making it again! :)
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Emilie says: I'm so happy you liked it! And thanks for the heads-up about the noodles, hahaha. You can definitely use any noodles you want!
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Brenda Ehrhardt says: Do you think this soup can be frozen?
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Emilie says: Yes! I froze it and it thawed beautifully. However, if you're using the shirataki noodles, I would NOT freeze it - they had a very weird texture when they thawed out. You could freeze the soup without the noodles and then add them when ready to eat - or use a different noodle!
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scott Jacobs says: i made it with white beans it's amazing, what do you think of black beans instead of white?
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Emilie says: That would be great! I think any bean in here would be good. Even chickpeas! I'm so happy you enjoyed it.
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Lena says: This was great! I added the juice of half a lemon and I think it was a an excellent addition!
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Emilie says: Oooh I bet that added such great flavor! I will definitely try that, Lena!
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Emilie says: Hi Rachel, I'm sorry but I do not calculate nutritional information. You can plug in your ingredients here to figure it out! https://www.caloriecount.com/cc/recipe_analysis.php
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Erica says: The idea of this soup is great. I do like all the veggies, but the turmeric is overpowering. Is there anything I can add that will cut it a bit? I don't want to throw the whole pot out.
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Emilie says: Hey Erica! I'm sorry that this wasn't just right. I'm not really sure what could tone down the turmeric - I guess just add less next time you make it!
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Tamara Corrieri says: This soup is amazing and delicious! My family loves it! I have made it several times with different types of noodles. We like thinner noodles so our favorite is Rice Vermicelli. I think the Turmeric really adds to the taste-that is the whole point of this soup. It delivers the detox element that we are implementing into our family regimen. Thank you for a refreshing staple recipe. Mama T
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Emilie says: Oooh I bet it's great with those thin noodles! I'm glad you love the soup and the powers of turmeric!
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Elaine says: This soup is amazing. I make this several times a month. Today I'm going to use grated turmeric root and add some baby purple potatoes. Love this stuff!
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Emilie says: Wow that sounds incredible. I can't wait to get my hands on some fresh turmeric. Let me know how it turns out!
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Evy says: This soup is amazing!! I used chick peas and yummy!! I have ulcerative colitis and this really helped ease the symptoms. Thank you for sharing!!
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Emilie says: I'm so happy you loved this, Evy!
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teri says: has anyone made this in Crock pot??
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Emilie says: I haven't tried it, but let me know if you do! It should work on low heat.
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Nicole says: This soup was delicious and so much flavor. I added some cooked chicken instead of using noodles. This recipe is definately going into rotation.
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Emilie says: I'm so glad you enjoyed it, Nicole! Thanks for the feedback!
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Jennifer says: Thanks for the great soup! It’s a new year and time to eat more healthy. My family enjoyed the soup, even the kids! I’m new to turmeric so this was an adventure but I really like it and will be using it more. I substituted lo mein noodles and it was fantastic!
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Emilie says: Glad your family loved the soup! I love the idea of using lo mein noodles to bulk it up more.
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Morgo says: Sorry if this is a repeat question, lots of comments here! But, could I make this in the crock pot? Also, can I omit the noddles?? If I do, should I add less liquid? Thanks!! Can't wait to make soon :)
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Emilie says: I imagine you could make this in the Crockpot! I would reduce the liquid by 1 cup or so.
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Eva says: This soup is so beautiful I want to give it 5-stars. However, while the turmeric gives it a wonderful color, it is too bitter for my taste. I take turmeric every morning for my chronic inflammation. I put it in a small glass of warm water with either apple cider vinegar or lemon juice so I can stand chugging it down quickly. I was looking forward to using in in soup but I couldn't manage to finish the bowl. Do you have any suggestions for counteracting the bitterness? I heard sugar counteracts bitter but sugar causes inflammation. What do you think about adding sweet potato?
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Emilie says: I wouldn't be concerned with adding a little sugar if it would help (not sure if it would counteract the bitterness). Try adding 1/2 tsp at a time until you notice a difference. Maybe don't add so much turmeric?
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Joanna says: The quantity of turmeric is excessive in this recipe, it spoils the taste of the soup and what is more important, by combining turmeric with black pepper the bioavailability of curcumin is increased. It could be too much of a good thing as curcumin at high doses may cause DNA damage. Indians use in their soups 1/4 - 1 tsp at most. Higher doses may be justified if you are trying to fight a disease but not in a "cleanse".
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Emilie says: Thanks for the feedback! I don't think the amount of curcumin in one serving of soup is any cause for concern.
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rachel says: Hi there! In 2016. Emilie commented that three cups was307 cals
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Julie says: This soup is so delicious! Love the Little Kick of cayenne!
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Hamid Seifi says: I made the turmeric and veggies soup today and it was delicious. thanks
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Emilie says: I'm so happy you enjoyed the recipe Hamid! Thanks for the review!
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