Description
Healing Turmeric Cauliflower Soup is a creamy, comforting, plant-based soup made with roasted cauliflower, warming spices, and red lentils. Nourishing, cozy, and easy enough for busy weeknights or gentle reset days.
Ingredients
1 medium head cauliflower, chopped
1 medium shallot, quartered
3–4 garlic cloves
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon sea salt
½ cup red lentils
2 cups vegetable broth
2½ cups unsweetened almond milk, divided
Optional garnishes: fresh herbs, cracked pepper, lime wedges, olive oil
Instructions
Preheat the oven to 425°F.
Add cauliflower, shallot, and garlic to a large bowl. Drizzle with olive oil, add turmeric, cumin, and salt, and toss to coat evenly.
Spread vegetables onto a baking sheet and roast for 30 minutes, flipping halfway through, until tender and lightly golden.
Transfer roasted vegetables to a saucepan. Add red lentils, vegetable broth, and 2 cups of almond milk. Stir to combine.
Bring to a boil, then cover and reduce heat to simmer for 20 minutes, until lentils are soft.
Remove from heat and blend until smooth using an immersion blender or blender.
Stir in the remaining ½ cup almond milk.
Serve warm with desired garnishes.
Notes
For a thinner soup, add extra broth or almond milk as needed.
Oat milk or cashew milk can be substituted for almond milk.
Soup thickens as it cools—leftovers may need a splash of liquid when reheated.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasted + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg