Turmeric Cauliflower Chowder

This Turmeric Cauliflower Chowder recipe is loaded with cauliflower, carrots, celery and onion and deliciously flavored with ginger, turmeric, garlic, cumin and a wed bit of coconut milk.  It’s quick and easy to make and ready to enjoy in about 40 minutes.

This vegan cauliflower soup is loaded with cauliflower, celery, carrots, onions, garlic and ginger.  Instead of using dairy to thicken this soup, we use a wee bit of coconut milk.  This healthy cauliflower soup is a rich, hearty and nourishing soup that your whole family will love!

This easy cauliflower chowder soup recipe uses a blend of simple ingredients to create a delicious cozy soup that your whole family will love.

Cauliflower Chowder Recipe

• Extra-virgin olive oil
• Yellow onion
• Carrots
• Celery
• Cauliflower
• Garlic
• Fresh ginger
• Ground turmeric
• Cumin
• Low-sodium vegetable broth or chicken broth
• Full-fat coconut milk
• Salt and freshly ground black pepper to taste
• Cilantro, parsley or celery leaves for garnish

Find printable recipe with the measurements below.

How To Make Cauliflower Chowder Soup

This recipe for cauliflower chowder soup comes together in about 40 minutes start-to-finish.  If you want this to be a creamy cauliflower soup, then puree all of the soup rather than leaving chunks of vegetables.

1. Heat the oil in your soup pot. or Dutch oven.
2. Add chopped onion, carrot and celery.  Sauté until slightly tender.
3. Stir in the garlic and ginger and sauté for another minute or two, then add the cauliflower and heat through.
4. Stir in the turmeric and cumin.
5. Add the vegetable broth and bring to a boil, then lower heat to a simmer.
6. Place lid on the soup and let simmer for about 20 minutes.
7. Remove from heat.
8. Using a stick blender, blend half of the soup mixture (leaving nice chunks of cauliflower and carrots and celery).
9. Pour in the coconut milk and reheat soup.
10. Garnish with cilantro, parsley or celery leaves.

This Turmeric Cauliflower Chowder starts out with a simple mirepoix (which is a mix of roughly chopped onions, carrots, and celery) sauteed in olive oil and a little added minced garlic.   It’s a delicious flavor base for many of my soup recipes.

Looking For More Cauliflower Recipes To Make?

If you want to incorporate more cauliflower into your daily wellness program, here’s more healthy cauliflower recipes for you to enjoy!

• Curried Roasted Cauliflower Soup
• Creamy Cauliflower White Bean Soup
• Crunchy Quinoa Tabbouleh Salad
• Cauliflower Potato Salad
• Pesto Cauliflower Rice
• Parmesan Roasted Cauliflower

Want More Vegan Soup Ideas?

If you love soup like I do, check out my other healthy soup recipes that your whole family will love!

• Carrot Ginger Soup
• Vegan Lentil Soup
• Coconut Curry Broccoli Soup
• French Potage

Originally published 2.2017 

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Yield: 4 servings

Turmeric Cauliflower Chowder

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

This Turmeric Cauliflower Chowder recipe is loaded with cauliflower, carrots, celery and onion and deliciously flavored with ginger, turmeric, garlic, cumin and a wed bit of coconut milk.  It's quick and easy to make and ready to enjoy in about 40 minutes.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and sliced
• 2 large celery sticks, chopped
• 1 large head cauliflower,  cut into 1-inch florets
• 2 cloves garlic, finely minced
• 1 tablespoon fresh ginger, peeled and finely minced (or grated)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4  cups low-sodium vegetable broth or chicken broth, add more if needed
• 1/2 cup full-fat coconut milk
• salt and freshly ground black pepper to taste
• garnish with chopped cilantro, parsley or celery leaves

Instructions

1. Heat the oil in your soup pot. or Dutch oven.
2. Add the chopped onion, carrot and celery and sauté until slightly tender.
3. Add the garlic and ginger and sauté for another minute or two.
4. Add the cauliflower and heat through.
5. Stir in the turmeric and cumin.
6. Add the vegetable broth and bring to a boil, then lower heat to a simmer.
7. Place lid on the soup and let simmer for about 20 minutes.
8. Remove from heat.
9. Using a stick blender, blend half of the soup mixture (leaving nice chunks of cauliflower and carrots and celery).
10. Pour in the coconut milk and reheat soup.
11. Garnish with cilantro, parsley or celery leaves.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 245Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 532mgCarbohydrates: 20gFiber: 7gSugar: 9gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.