Dr. Weil’s curried cauliflower turmeric soup is one of our absolute favorites, no matter what time of year. This delicious and healthy soup is packed with antioxidants and flavor and can be served hot or cold. This curried cauliflower soup recipe with fermented turmeric is vegan and quick to prepare. It also stores well, making it ideal for an easy weekday meal!
Dr. Weil recommends using orange cauliflower, which has a higher beta-carotene content than white cauliflower. Using orange cauliflower combined with regular and fermented turmeric puts this fantastic soup over the edge with anti-inflammatory and health benefits. Cauliflower is a cruciferous vegetable and is a good source of vitamin K, which has been shown to modulate the body’s inflammatory response. Cauliflower may also have cardiovascular benefits.
Recipe
Dr. Weil’s Curried Cauliflower Soup with Fermented Turmeric Recipe
Prep
15 min
Cook / chill
25 min
Ready in
40 min
Makes
4 servings
You'll need
Blender, fine-mesh strainer, large pot, immersion blender (or standing blender)
Ingredients
Method
01
Make cashew milk. Blend the cashews until finely ground. Add ¾ cup of water and blend for 2 minutes.
02
Strain. Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Set the cashew milk aside.
03
Sauté the onion. Heat the olive oil over low heat in a large pot. Add the onion and sauté until golden.
04
Add the rest. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt.
05
Simmer. Add enough water to cover. Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
06
Blend. Blend with an immersion blender to the consistency you like. If using a standing blender, let the soup cool for 20 minutes first, then blend on low with the lid held down firmly under a folded towel until smooth.
07
Serve. Return to the pot and reheat if serving hot. Ladle into bowls and garnish with the onions and cilantro.
What are the health benefits of turmeric?
Turmeric (Curcuma longa) is a spice with a rich history. Numerous studies also point to the powerful benefits of this brightly colored culinary spice, primarily due to it being an anti-inflammatory agent. In fact, after looking at over 700 studies, ethnobotanist James Duke, PhD. concluded in the 2007 issue ofAlternative & ComplementaryTherapiesthat turmeric may outperform many pharmaceuticals in its effect against chronic diseases- with virtually no side effects.
Whileturmeric is known for its powerful benefits, its active ingredient, curcumin, isn’t very bioavailable or easy for us to absorb and use. This is why it’s often recommended to add black pepper whenever you use turmeric. The active ingredient in black pepper, piperine, enhances absorption by 2,000%.
What makes fermented turmeric especially beneficial?
One of the best parts about our specially formulated and processed, fermented turmeric is that it is significantly more bioavailable than traditional turmeric, so there is no need to add black pepper. It also has a milder flavor, enhancing every dish and soup without overpowering it. If you’ve never triedfermented turmeric, this cauliflower soup is a great introduction!
Garnish each bowl with fresh chopped cilantro and caramelized onions for extra color and taste.
