I perfected a Ginger Turmeric Soup that marries cauliflower, fresh turmeric and ginger with a pantry secret to create a super healthy, immune-boosting, gluten-free, dairy-free, vegan and paleo recipe readers keep asking me about.

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I love recipes that surprise you, not the safe kind that just sits on your table. My Ginger and Turmeric Cauliflower Soup began as a late night experiment when I had cauliflower and fresh ginger staring at me from the fridge.

I wanted something bright, a little spicy and totally different from the usual. People who bookmark Turmeric Soups or search for Ginger Turmeric Soup will see why it sticks; it’s bold, earthy and oddly comforting without being syrupy sweet.

I totally ruined the first try but it taught me what to keep, and now I can’t stop making it.

Ingredients

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Cauliflower: High in fiber and vitamin C, creamy when blended yet keeps a subtle nutty bite.
Ginger: Warm zesty root, aids digestion, adds spicy brightness and slight peppery heat.
Turmeric: Earthy golden spice, anti inflammatory, gives color and a mild bitter warmth.
Coconut milk: Rich silky and creamy, adds healthy fats and full body to soup.
Onion: Sweet when cooked builds savory depth and adds natural sugars for balance
Garlic: Pungent aromatic, gives warmth and subtle umami, just a little goes far
Lemon juice: Brightens and wakes flavors, adds acidity to cut richness from coconut milk

Ingredient Quantities

1 medium head cauliflower about 1.5 lb

2 tablespoons olive oil

1 medium yellow onion

3 cloves garlic

1 inch piece fresh ginger peeled and grated

1 teaspoon ground turmeric or 1 inch fresh turmeric root grated

4 cups low sodium vegetable broth

1 can 13.5 ounce full fat coconut milk

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh cilantro optional

2 tablespoons toasted pumpkin seeds optional

Pinch red pepper flakes optional

How to Make this

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1. Prep the veg: cut the cauliflower into florets removing the tough core, chop the onion, mince the garlic, peel and grate the ginger and if using fresh turmeric grate about a 1 inch piece (or measure 1 tsp ground turmeric).

2. Heat 2 tablespoons olive oil in a large pot over medium heat, add the chopped onion and sauté until soft and a little translucent, about 5 to 7 minutes.

3. Add the garlic, grated ginger, turmeric, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander and a pinch of red pepper flakes if you want heat, stir and cook 1 to 2 minutes until fragrant but not browned.

4. Add the cauliflower florets and 4 cups low sodium vegetable broth, bring to a simmer, cover and cook until the cauliflower is very tender, about 15 to 20 minutes.

5. While it simmers toast 2 tablespoons pumpkin seeds in a dry skillet over medium heat until they pop and smell nutty, about 3 minutes, then chop 2 tablespoons cilantro if using and set both aside for garnish.

6. Once cauliflower is tender stir in the full can (1
3.5 oz) of full fat coconut milk, return to a gentle simmer then remove from heat and let cool a minute.

7. Carefully blend the soup until smooth with an immersion blender right in the pot or transfer in batches to a countertop blender, vent the lid slightly so steam can escape to avoid splatters.

8. Return the soup to low heat, stir in 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper and 1 tablespoon fresh lemon juice, taste and adjust seasoning or thin with extra broth if it feels too thick.

9. Serve hot, topped with chopped cilantro and toasted pumpkin seeds and a little extra pinch of red pepper flakes if you like.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (for sautéing and simmering)
2. Sharp chef’s knife, for chopping the cauliflower and onion
3. Cutting board, preferably large so you dont crowd stuff
4. Microplane or fine grater for ginger and fresh turmeric, or the small side of a box grater
5. Measuring spoons and a 1 cup measuring cup
6. Wooden spoon or heatproof spatula for stirring
7. Immersion blender, or a countertop blender (vent the lid slightly when blending hot soup)
8. Small skillet for toasting pumpkin seeds
9. Can opener for the coconut milk can
10. Ladle and serving bowls, plus a couple kitchen towels for handling the hot pot

FAQ

Q: Can I use frozen cauliflower instead of fresh? A: Yes, you can, just thaw it and pat it dry first, frozen tends to be softer so skip long simmering and watch the texture so it doesn't turn mushy. Roasting frozen cauliflower after thawing helps bring back some browned flavor if you want that.

Q: I don't have fresh turmeric, is ground turmeric ok? A: Totally fine, use 1 teaspoon ground turmeric for about a 1 inch piece of fresh root. Fresh gives a brighter, slightly sharper flavor and a bit more color but ground works great and is easier to store.

Q: How can I make the soup creamier or silkier? A: Blend it really well, use an immersion blender or a high speed blender and strain through a fine mesh for ultra smoothness if you want. Adding a splash more coconut milk or a few tablespoons of cashew cream will also make it richer.

Q: Is this soup vegan and allergy friendly? A: Yes it's vegan and dairy free as written, but if you have a coconut allergy swap the coconut milk for oat or soy milk thickened with a little cornstarch or blended cooked potato, just heat gently to avoid separation.

Q: How long will leftovers keep and can I freeze it? A: Store in the fridge for 4 to 5 days, or freeze up to 3 months in an airtight container. Thaw overnight, reheat gently and whisk or blend again if it separates a bit.

Q: I like more or less heat, how do I adjust the spice? A: For milder soup skip the red pepper flakes and cut back on black pepper, for more kick add a pinch of cayenne or a small chopped chili while sautéing, taste as you go so you don't overdo it.

Ginger And Turmeric Cauliflower Soup Recipe Substitutions and Variations

Cauliflower: use equal weight broccoli florets, peeled diced potatoes, or roasted butternut squash. Potatoes will need a little longer to soften.
Canned full fat coconut milk: swap with equal parts cashew cream (blend soaked cashews with water), canned evaporated milk, or plain Greek yogurt thinned with a splash of water for creaminess.
Low sodium vegetable broth: use chicken broth, mushroom broth, or water plus 1 teaspoon vegetable bouillon paste or cube (taste and salt to adjust).
Fresh ginger or ground turmeric: if you don’t have fresh ginger use 1/4 teaspoon ground ginger, and for turmeric try 1 teaspoon mild curry powder or 1 teaspoon ground turmeric if fresh root is missing.

Pro Tips

– Roast a portion of the cauliflower instead of boiling it all, about 20 minutes at 425°F, then add those florets at the end for a deeper, slightly sweet flavor you wont get from just simmering. It makes the soup taste more complex without extra work.

– Bloom the spices in the oil a little longer and don’t let the garlic brown, this brings out way more flavor. If you have whole cumin seeds, toast them quick in the pan then grind or crush them for a brighter cumin punch.

– Use warm coconut milk and warm broth when you blend so the soup emulsifies smooth, but let it cool a minute before blending or you can get dangerous steam splatters. If you want ultra silky texture, pass the blended soup through a fine mesh sieve or use a high speed blender in short bursts.

– Protect your hands from fresh turmeric stains, they’ll color your skin and cutting board, so wear gloves or rub with lemon right away; and always finish with lemon juice and salt at the end, those two really wake up the whole pot so taste and adjust just before serving.

Ginger And Turmeric Cauliflower Soup Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

370

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven (for sautéing and simmering)
2. Sharp chef’s knife, for chopping the cauliflower and onion
3. Cutting board, preferably large so you dont crowd stuff
4. Microplane or fine grater for ginger and fresh turmeric, or the small side of a box grater
5. Measuring spoons and a 1 cup measuring cup
6. Wooden spoon or heatproof spatula for stirring
7. Immersion blender, or a countertop blender (vent the lid slightly when blending hot soup)
8. Small skillet for toasting pumpkin seeds
9. Can opener for the coconut milk can
10. Ladle and serving bowls, plus a couple kitchen towels for handling the hot pot

Ingredients

1 medium head cauliflower about 1.5 lb
2 tablespoons olive oil
1 medium yellow onion
3 cloves garlic
1 inch piece fresh ginger peeled and grated
1 teaspoon ground turmeric or 1 inch fresh turmeric root grated
4 cups low sodium vegetable broth
1 can 13.5 ounce full fat coconut milk
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro optional
2 tablespoons toasted pumpkin seeds optional
Pinch red pepper flakes optional

Directions

Prep the veg: cut the cauliflower into florets removing the tough core, chop the onion, mince the garlic, peel and grate the ginger and if using fresh turmeric grate about a 1 inch piece (or measure 1 tsp ground turmeric).
Heat 2 tablespoons olive oil in a large pot over medium heat, add the chopped onion and sauté until soft and a little translucent, about 5 to 7 minutes.
Add the garlic, grated ginger, turmeric, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander and a pinch of red pepper flakes if you want heat, stir and cook 1 to 2 minutes until fragrant but not browned.
Add the cauliflower florets and 4 cups low sodium vegetable broth, bring to a simmer, cover and cook until the cauliflower is very tender, about 15 to 20 minutes.
While it simmers toast 2 tablespoons pumpkin seeds in a dry skillet over medium heat until they pop and smell nutty, about 3 minutes, then chop 2 tablespoons cilantro if using and set both aside for garnish.
Once cauliflower is tender stir in the full can (1
5 oz) of full fat coconut milk, return to a gentle simmer then remove from heat and let cool a minute.
Carefully blend the soup until smooth with an immersion blender right in the pot or transfer in batches to a countertop blender, vent the lid slightly so steam can escape to avoid splatters.
Return the soup to low heat, stir in 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper and 1 tablespoon fresh lemon juice, taste and adjust seasoning or thin with extra broth if it feels too thick.
Serve hot, topped with chopped cilantro and toasted pumpkin seeds and a little extra pinch of red pepper flakes if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.