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Cauliflower and Turmeric Soup

Delicious Creamy Turmeric and Cauliflower Soup recipe that's both vegan and keto. The recommended cold remedy if you are feeling under the weather.

Cauliflower & Turmeric Soup
Prep Time5 minsCook Time25 minsTotal Time30 minsDifficultyBeginnerYields1 Serving
 1 large head of Cauliflower, cut into 6-8 large chunks
 0.50 large Carrot, peeled and cut into 4 pieces
 1 thumb size piece of ginger, cut into 4 pieces
 2 tbsp Turmeric
 1 tsp Black Pepper
 2 tsp Sea Salt
 1 cup Coconut Milk
Crispy Tofu Crutons
 454 g Extra firm tofu (approx. 1 pack)
 1 tsp Smoked Paprika
 0.50 tsp Cumin
 1 tbsp Olive Oil
 1 tbsp Soy Sauce
 1 tsp Lemon Juice
Garnish
 1 cup Coconut Milk, Full Fat
 Your favourite dried herbs e.g dill
 Freshly ground black pepper
1

Preheat your oven to 400 F.

2

Bring 8 cups of water to a boil in a large pot. Add your cauliflower, carrots and ginger. Cook for about 20 minutes on medium-high heat until your veggies are completely cooked through and are very soft.

3

While your soup is cooking, cut your block of Tofu into 32 cubes and place in a bowl. Add the rest of the seasoning and mix. Place your Tofu cubes on a parchemin paper covered cookie sheet and bake for 20 minutes or until brown and crispy.

4

Turn the heat off your soup and let it completely cool down. Using an immersion blender, blend your soup until smooth. Turn the heat back on and add: Salt, Turmeric, Black Pepper and Coconut Milk. Stir and cook for another 5 minutes. Turn the heat off and let it cool down for 5 minutes before serving.

5

Serve your soup topped with croutons, a drizzle of coconut milk and your favourite dried herbs.

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Recipe Credit Source: https://www.brokefoodies.com/vegan-keto-recipe-cauliflower-soup/

Ingredients

 1 large head of Cauliflower, cut into 6-8 large chunks
 0.50 large Carrot, peeled and cut into 4 pieces
 1 thumb size piece of ginger, cut into 4 pieces
 2 tbsp Turmeric
 1 tsp Black Pepper
 2 tsp Sea Salt
 1 cup Coconut Milk
Crispy Tofu Crutons
 454 g Extra firm tofu (approx. 1 pack)
 1 tsp Smoked Paprika
 0.50 tsp Cumin
 1 tbsp Olive Oil
 1 tbsp Soy Sauce
 1 tsp Lemon Juice
Garnish
 1 cup Coconut Milk, Full Fat
 Your favourite dried herbs e.g dill
 Freshly ground black pepper

Directions

1

Preheat your oven to 400 F.

2

Bring 8 cups of water to a boil in a large pot. Add your cauliflower, carrots and ginger. Cook for about 20 minutes on medium-high heat until your veggies are completely cooked through and are very soft.

3

While your soup is cooking, cut your block of Tofu into 32 cubes and place in a bowl. Add the rest of the seasoning and mix. Place your Tofu cubes on a parchemin paper covered cookie sheet and bake for 20 minutes or until brown and crispy.

4

Turn the heat off your soup and let it completely cool down. Using an immersion blender, blend your soup until smooth. Turn the heat back on and add: Salt, Turmeric, Black Pepper and Coconut Milk. Stir and cook for another 5 minutes. Turn the heat off and let it cool down for 5 minutes before serving.

5

Serve your soup topped with croutons, a drizzle of coconut milk and your favourite dried herbs.

Cauliflower and Turmeric Soup

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