Turmeric Cauliflower Soup with Fresh Herbs

Turmeric Cauliflower Soup with Fresh Herbs

4 Servings 

1 Tablespoon olive oil

1 yellow onion, chopped

2 large carrots, peeled and coarsely chopped

1 leek, white and light green parts, well washed and coarsely chopped

1 head of cauliflower, coarsely chopped

1 Tablespoon ground turmeric

1 Tablespoon fresh ginger, finely chopped, or 1 teaspoon ground ginger

Pinch of cayenne pepper

1 teaspoon salt

1/2 teaspoon white pepper (or can use black pepper)

6 cups vegetable or chicken broth

1 cup chopped fresh cilantro

1 Tablespoon sliced almonds


  1. Over low-medium heat, sauté onion in olive oil until translucent, approximately 4-5 minutes. Add carrots and leek and continue to cook for 5 minutes more.
  2. Add turmeric, ginger, cayenne pepper, stir, then cook for another minute until fragrant.
  3. Add broth, salt, pepper, and cauliflower, bring to a boil, then cover and lower heat and simmer until cauliflower is soft, approximately 15 minutes.
  4. Using an immersion blender, or in a standing blender in batches, puree soup until blended.   
  5. Reheat if necessary and serve topped with cilantro and a few sliced almonds. Enjoy! 


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