Recipes
Cauliflower Turmeric Soup
Serves 4
| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Turmeric Gold
Discover The Recipe
For those with an appetite for culinary delights, this Indonesian-inspired Cauliflower Turmeric Soup is a must-try. Indonesia's culinary scene is a mosaic of flavors, shaped by historical trade routes and cultural exchanges across its diverse regions and islands. Fearless in its embrace of bold tastes, Indonesian cuisine showcases a mastery of spices, from fiery chilies to earthy turmeric, each contributing depth and complexity to every dish. Our unique Turmeric Gold blend embodies this culinary tradition, boasting a robust base of garlic, onion, and ginger, accented by the citrusy, floral notes of cardamom and maple-y fenugreek. Turmeric, with its vibrant hue and earthy flavor, adds both visual appeal and a wealth of anti-inflammatory benefits to this comforting soup.
Elevating the humble cauliflower to star status, our Cauliflower Turmeric Soup is an easy, healthy meal full of flavor and nutrition. Completely plant-based and chock full of nutrients and anti-inflammatories, this velvety concoction is as satisfying as it is nourishing, making it a perfect weeknight dinner option or a sophisticated choice for entertaining guests. For the curious foodie, this soup offers an invitation to make a comforting dish with the exciting flavors of Indonesia—all from the comfort of your own kitchen.
Ingredients
2 Tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 Tbsp Piquant Post Turmeric Gold
1 large head cauliflower cut into bite-sized florets
2 tsp salt
1 quart water
1 1/2 cups coconut milk (full fat milk for creamier texture, low fat milk for lower calories)
Garnish: chopped cilantro, black pepper, sautéed cauliflower
Notes
For a smooth soup texture, you can strain it through a fine mesh sieve after blending to remove any fibrous bits.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage. Reheat gently on the stove before serving.
Instructions
Heat the vegetable oil in a large heavy bottomed sauce pan. Add the onion, garlic, Piquant Post Turmeric Gold, and cauliflower. Stir well and cook 5 minutes or until the onion is translucent. Save a few of the cooked florets to garnish the soup at the end.
Add the salt, water and coconut milk and bring to a simmer. Cook covered over low heat for 15-20 mins or until the cauliflower is tender.
Once the cauliflower is tender, blend the soup with a stick/immersion blender until a creamy consistency is formed. Adjust the seasoning with salt and pepper to taste. If you don't have a stick blender, let the soup cool slightly and then carefully blend in a countertop blender in batches as needed.
Sauté some of the cauliflower florets that were reserved for garnish until they are tender, and season to taste with salt and pepper. Serve the soup garnished with cilantro and cauliflower.
Alternatives & Substitutions
Add chopped chili peppers to the first step for extra heat.
Feel free to add other vegetables like carrots or potatoes for added texture and flavor.
Looking for more great Turmeric Gold recipes? Try our Indonesian Corn Fritters, Coconut Fish Curry, or our Panang Eggplant Curry!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Cauliflower Turmeric Soup
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Piquant Post spice you'll need: Turmeric Gold
Ingredients
2 Tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 Tbsp Piquant Post Turmeric Gold
1 large head cauliflower cut into bite-sized florets
2 tsp salt
1 quart water
1 1/2 cups coconut milk (full fat milk for creamier texture, low fat milk for lower calories)
Garnish: chopped cilantro, black pepper, sautéed cauliflower
Instructions
Heat the vegetable oil in a large heavy bottomed sauce pan. Add the onion, garlic, Piquant Post Turmeric Gold, and cauliflower. Stir well and cook 5 minutes or until the onion is translucent. Save a few of the cooked florets to garnish the soup at the end.
Add the salt, water and coconut milk and bring to a simmer. Cook covered over low heat for 15-20 mins or until the cauliflower is tender.
Once the cauliflower is tender, blend the soup with a stick/immersion blender until a creamy consistency is formed. Adjust the seasoning with salt and pepper to taste. If you don't have a stick blender, let the soup cool slightly and then carefully blend in a countertop blender in batches as needed.
Sauté some of the cauliflower florets that were reserved for garnish until they are tender, and season to taste with salt and pepper. Serve the soup garnished with cilantro and cauliflower.
Notes
For a smooth soup texture, you can strain it through a fine mesh sieve after blending to remove any fibrous bits.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage. Reheat gently on the stove before serving.
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