Turmeric Cauliflower Chowder

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This Turmeric Cauliflower Chowder 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 ready to enjoy in just about 40 minutes.

This Turmeric Cauliflower Chowder is loaded with cauliflower, carrots, celery, onion, ginger, turmeric, garlic, cumin and a wee bit of coconut milk

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 Turmeric Cauliflower Chowder is loaded with cauliflower, carrots, celery, onion, ginger, turmeric, garlic, cumin and a wee bit of coconut milk

CAULIFLOWER SOUP RECIPE

This vegan vegetable soup recipe uses a blend of simple ingredients to create a delicious, nourishing detox vegetable soup that provides immune-boosting and anti-inflammatory benefits.

  • 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

HOW TO MAKE CAULIFLOWER SOUP

This recipe for cauliflower 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 is loaded with cauliflower, carrots, celery, onion, ginger, turmeric, garlic, cumin and a wee bit of coconut milk

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.

This Turmeric Cauliflower Chowder is loaded with cauliflower, carrots, celery, onion, ginger, turmeric, garlic, cumin and a wee bit of coconut milk

HEALTHY CAULIFLOWER RECIPES

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

EASY VEGAN SOUP RECIPES

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

Originally published 2.2017 -updated 2.2020 and 8.2020

This Turmeric Cauliflower Chowder is loaded with cauliflower, carrots, celery, onion, ginger, turmeric, garlic, cumin and a wee bit of coconut milk
Yield: 4 servings

Turmeric Cauliflower Chowder

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

This Turmeric Cauliflower Chowder is a quick and flavorful pot of soup that will warm you to your core and give your immune system a good boost through cold and flu season.

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.
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