Creamy Turmeric + Cauliflower soup

The most delicious (and SUPER easy) soup!

This is one of my all-time favorite soups. It’s super simple, packed with flavor, plus it is anti-inflammatory and packed with nourishing ingredients. Caleb and I love to make a pot and eat it throughout the week. I’ve also made a few extra batches and saved them in the freezer for when baby comes! We’re expecting her on January 21st, and I could not be MORE thrilled. This new season of mothering is one that I am so looking forward to. She’s not even here yet, and I don’t understand how I can possibly love something this much!!

Serve this bread with toasty bread, and cozy up on the couch this season. I hope you’re able to find some deep rest and nourishment as we venture towards a new year.

photo by Paper Antler

Creamy Cauliflower + Turmeric Soup

1 head cauliflower
1/2 onion
2 celery stalks
3-4 cloves garlic, peeled
2 teaspoons turmeric
1 teaspoon cumin
4-5 cups water 
3 bouillon cubes
Salt
Olive oil

Preheat your oven to 450.

Chop your cauliflower into large pieces and place on a baking sheet. Drizzle with 1-2 teaspoons of olive oil and a dash of salt.

Roast in the oven for 20 minutes, or until golden and the edges are starting to crisp.

While your cauliflower is roasting, chop your onion, garlic, and celery into bite size pieces. Place into a large soup pot or dutch oven. Turn heat to medium high, add a dash of olive oil, and saute for 3-4 minutes or until golden and fragrant. Add your water and bouillon cubes and bring to a simmer. 

When your cauliflower is done roasting, add it to the soup pan. Bring the soup back to a simmer and let it simmer for a few minutes. 

Turn off the heat and transfer to a vitamix. (You may need to do this in batches depending on the size of your vitamix). Blend until smooth and creamy (usually 2 minutes). 

Pour the soup back into the pot and warm to serve! 

I like to serve mine with fresh parsley and a slice of toast!