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Cauliflower and Turmeric Soup

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

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

 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.

Nutrition Facts

Serving Size Serves 6

Servings 0


Amount Per Serving
Calories 471
% Daily Value *
Total Fat 34g53%

Saturated Fat 187g935%
Cholesterol 0mg
Sodium 1122mg47%
Total Carbohydrate 95g32%

Dietary Fiber 39g156%
Sugars 41g
Protein 327g654%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.