Dr. Weil’s Curried Cauliflower Soup with Fermented Turmeric Recipe

Dr. Weil’s Curried Cauliflower Soup with Fermented Turmeric Recipe

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.

Ingredients for your curried cauliflower turmeric soup

  • 1/3 cup raw cashews

  • 2 teaspoons extra virgin olive oil

  • 1 medium onion, diced

  • 1 large head cauliflower, cut into 1-inch pieces

  • 1 (14 ounce) can coconut milk

  • 2 tablespoons curry powder

  • ½ teaspoon ground turmeric

  • 1 teaspoon ground fermented turmeric

  • 1 teaspoon evaporated cane sugar

  • ¼ teaspoon ground cinnamon

  • Salt and pepper to taste

  • Optional: Caramelized Onions, Chopped Cilantro

7-Step directions for your curried cauliflower soup with fermented turmeric

  1. Put the cashews in a blender and blend until finely ground. Add ¾ cup of water and blend for 2 minutes. 
  2. Pour the cashew mixture through a fine-mesh strainer, pressing on the solids with the back of a spoon, into a bowl. Set the cashew milk aside until needed.
  3. Heat the olive oil over low heat in a large pot. Add the onions and sauté until golden. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, sugar, cinnamon and salt. 
  4. Add enough water to cover. Bring to a low boil, reduce heat, and simmer until cauliflower is tender, about 10 minutes.
  5. Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes first. 
  6. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. 
  7. Return to the pot and reheat if serving hot. Ladle into bowls and garnish with the onions and cilantro before serving.

Dr. Weil's turmeric cauliflower curried soup (vegan)

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 of Alternative & Complementary Therapies that turmeric may outperform many pharmaceuticals in its effect against chronic diseases- with virtually no side effects. 

While turmeric 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%.

14 Supportive health benefits of turmeric

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 tried fermented turmeric, this cauliflower soup is a great introduction!

Garnish each bowl with fresh chopped cilantro and caramelized onions for extra color and taste.

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