Cauliflower Soup with Cumin and Turmeric
A warm and comforting soup packed with nutrients and rich flavors from cumin and turmeric, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 head head of cauliflower, chopped chop into small florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin adds warmth and depth
- 1 teaspoon turmeric known for its health benefits
- 1 teaspoon paprika
- 4 cups vegetable broth substitute with water if needed
- 1 cup whole milk for creaminess; can be substituted
- to taste Fresh dill, for garnish
- to taste Salt and pepper adjust according to taste
- as needed tablespoons Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until translucent.
- Stir in the cauliflower, cumin, turmeric, and paprika, cooking for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer until the cauliflower is tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the whole milk, and season with salt and pepper to taste.
- Garnish with fresh dill before serving.
Notes
For a creamier texture, use a blender instead of an immersion blender. If you want a vegan version, substitute the whole milk with coconut milk or any plant-based milk. Adjust the spices according to your taste. You can add other vegetables like carrots or potatoes for variation.