Turmeric reminds me of the golden sun. Living in California, one could say I’m partial to golden hues. The rhizome has long been touted for its medicinal benefits, specifically the compound curcumin, which contains powerful antioxidant and anti-inflammatory properties. Additionally, cruciferous cauliflower is a low-carb marvel, containing in one cup 77% of our daily vitamin C requirement. So while this soup is hearty, satisfying and excellent alongside a crisp green salad, I feel in some ways it’s a little California sun in every spoonful.
Before you begin, please note you will need an immersion blender or processor for this recipe.
On medium heat, warm olive oil in a Dutch oven.
Add onion, cooking until soft, about ten minutes.
Add garlic, stir until fragrant, about one minute.
Add spices, stir until fragrant, about one minute.
Add cauliflower, vegetable stock & salt, stir to combine.
Bring to a boil.
Cover and reduce heat to low, simmering for 30 minutes.
Puree soup, preserving some texture, using an immersion blender or processor.
Top with cilantro & scallions and serve.
Naturally low-carb & gluten-free
