Honestly, there are just not enough delicious words to properly describe this soothing and cozy soup... you've just got to try it for yourself! But I have to say, I think this is my favorite soup I've made on the blog yet! I made it on an afternoon when I was craving something comforting and filling, and wanted it to be extra healthy after a weekend of dining out. I thought about an old recipe that I had on the blog for a cauliflower and turmeric soup and decided it was time to make a fresh, new rendition of it with a little more flavor and oomph. The original recipe used sautéed cauliflower, and I knew it would have way more flavor if I roasted it instead with some onion and garlic. I added in more spices this time around, some coconut milk for extra silkiness, and some spinach and chicken sausage to make it extra filling (the sausage is totally optional though... this soup is a great vegetarian/vegan option without it!). It's ended up being the perfect makeover to the old tried-and-true recipe, and I am super excited to share the new and improved version with you!
1 large head of cauliflower (about 1 - 1 1/2 lbs), cut into florets
2 tbsp avocado oil (or use avocado oil spray)
1/2 white onion, quartered
3 garlic cloves
2 tsp curry powder
4 cups low-sodium vegetable or chicken broth
1/2 cup (full-fat) coconut milk
1 tsp turmeric
3 handfuls spinach
1 small bunch of fresh flat-leaf parsley for garnish
Optional: 2 or 3 organic chicken sausage links, cut into slices (I used Brat Hans - make sure to use a brand without nitrates, nitrites, MSG, etc.)
1 tbsp extra virgin olive oil
Salt & pepper to taste
A few notes about the recipe...
If you're skipping the sausage, I'd recommend leaving a bit more of the roasted cauliflower out so you can stir into the blended soup to give it some extra texture.
You can also stir the spinach into the soup and allow it to wilt before ladling the soup into bowls, but I prefer the crisp spinach with the soup poured over it. It softens from the hot soup but doesn't get super shrunken like it would if you stirred it into the pot.
Feel free to add some thai curry paste to the soup. I didn't have any and felt the curry powder provided plenty of flavor, but it would definitely be a delicious addition!
Last note... the turmeric in this soup is a total nutrient powerhouse that is super anti-inflammatory and supports immunity (perfect for when you're feeling a cold coming on!). But since turmeric is fat-soluble, you've got to consume it with a fat so your body can absorb it and fully take advantage of all the health benefits of curcumin, the active ingredient in turmeric. So don't skip the coconut milk or go too light on the avocado oil! Also, black pepper helps to increase the bioavailability of curcumin, so seasoning that soup well is for more than just good flavor!
That's it! I know you'll absolutely love this soup, especially as temperatures are coming down and we're getting into the holiday season!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.