Healing Turmeric Cauliflower Soup

Healing Turmeric Cauliflower Soup

This Healing Turmeric Cauliflower Soup is comfort food in a warming bowl. While the anti-inflammatory benefits of legendary spice turmeric are well known, thanks to its active compound curcumin, cauliflower is the unsung hero of this delicious soup.

The high fibre vegetable is a potent prebiotic, the fertiliser that feeds the gut bacteria to product nutrients for the digestive system, which helps build a thriving immune system and helps with weight management. Plus cauliflower is packed full of antioxidants and B vitamins, and choline, which is essential for optimal brain function, a healthy central nervous system and memory.



  • 6 heaped cups of cauliflower florets (around 450 g) cut into 2-3 cm florets
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 3 teaspoons powdered or fresh grated turmeric
  • 1 teaspoon cumin
  • teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • 1 medium onion, chopped
  • 1 cup vegetable stock
  • 2 cups Unsweetened Almond Breeze Almond Milk
  • ½ cup full fat canned coconut milk (shaken well)
  • 2 tbsp coriander, chopped


  1. Preheat the oven to 230ºC. Crush the garlic cloves.

  2. Place the cauliflower florets and crushed garlic in a large bowl. Drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.

  3. In a small bowl combine the turmeric, cumin, salt, and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.

  4. Place the cauliflower on a large rimmed baking sheet and bake in the centre of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.

  5. Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and chopped onion and cook until translucent, about 2 to 3 minutes. Add the broth and Unsweetened Almond Breeze almond milk then transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low for 15 minutes.
  6. Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and coriander with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.


Serves 4
Prep Time 40