I wasn’t going to share this cauliflower soup until I found myself making it week after week this
winter. I’ve been topping it with different crunchy, savory, flavor-packed toppings to make it a more substantial meal while still giving it variety each time with different ingredients .
My favorite part about it was that it comes together very quickly and you really can’t screw it up. I usually make sure to toast my spices in oil before I add the broth to bring out the flavors more. One week I forgot. I added them along with the broth and cauliflower instead and realized it didn’t make a difference. It still had the same great flavor from the simple turmeric, cumin, and cayenne combo and the same creamy (but cream-less) texture form the pureed cauliflower. A win for laziness.
At the beginning of December, when I was already starting to feel the doldrums of winter, I saw an astrologist for the first time to get my chart read. (I went to see her not because I was feeling early onset Seasonal Affective Disorder, but because I was excited to dive deeper into my birth chart! And also, probably, because I’m technically a millennial.)
I confided in her that I was feeling stuck and a little uninspired with my chosen career path in food. After pumping out two cookbooks in the past year, all I wanted was to sleep and make soup. And she said maybe that’s exactly what I need to do right now.
So I kind of did. And still am. But by giving myself permission to take it easy, stop pushing, and get back to basics in the kitchen, I got clearer on what I want to do next and how I want to do it. The soup has helped a lot too.
This Cauliflower Turmeric Soup also adheres to my new guidelines for the recipes I post here. I want everything I make and share with you guys to be easy (meaning either made in less than 30 mins or containing 10 ingredients or less), adaptable, affordable, and delicious.
I think we need to be feeding ourselves well now, more than ever. Eating well is going to keep us energized and in tune with our bodies, making it easier to make changes in both our personal lives and on a larger, societal level. Feeling like we’re thriving is the first step in shaking things up and, ultimately, building a better world.
What? Too much activism chat for such a simple soup? Nah.
I’ve seen it in my own life over and over again. When you’re cooking simple, tasty meals filled with vegetables, whole foods, and spices on a regular basis, you’re caring for yourself in a very tangible and significant way. And when you’re doing it on the reg, big shifts start to happen.
Here I topped it with a combination of scallions, brown rice, and a little shredded kale all sauteed together with olive oil in a hot skillet. Other toppings I’ve liked:
- Roasted baby potatoes and fresh cilantro
- Shredded rotisserie chicken, chives, and wilted greens
- Roasted pepitas, plain Freek yogurt, and chili oil
Simple Golden Cauliflower Soup
The simplest foolproof cauliflower soup with turmeric and cayenne (vegetarian, vegan).
Add the optional rice topping below, come up with your own add-ins, or eat it on it’s own with a good piece of bread.
Cauliflower Turmeric Soup
- Olive or avocado oil
- 1 medium onion chopped
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 head of cauliflower roughly chopped
- 1 liter of vegetable or chicken broth
- Cayenne salt, and pepper to taste
- Fresh lemon juice or favorite vinegar to finish
- Olive or avocado oil
- 5 scallions thinly slices
- 1 cup cooked brown rice
- ½ cup shredded kale
To make the soup:
In a large pot, heat enough oil to cover the base of the pot over a medium heat. Add onion and cook, stirring occasionally for 5 minutes.
Add everything else besides the lemon and bring to a boil.
Cover and simmer for 10-15 minutes until cauliflower is tender.
Blitz with a stick blender. Taste for seasoning and finish with lemon juice.
To make the topping:
Heat oil in a medium skillet over a medium-high heat. Add scallions and cook for 2-3 minute until starting to turn golden.
Add rice and cook for another 3 minutes. Stir in kale and cook for another minute. Season with salt and divide between bowls of soup.