How to make:
Cauliflower Turmeric Soup
Warm up with some nutrition-packed Cauliflower Turmeric Soup. This easy vegan vegetable soup will leave you feeling cozy and nourished.
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Yield:
4 1x
Rating:
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 ribs celery, finely chopped
- 1 medium carrot, finely chopped
- 2 teaspoons garlic, minced (about 4 cloves)
- 1 tablespoon McCormick Ground Turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 1 32-ounce carton vegetable broth
- 3–4 cups water
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 3 cups cauliflower florets, chopped
- 1 15-ounce can Great Northern beans, drained and rinsed
- 1 bunch kale, chopped
- Optional: 1 7-ounce package shirataki noodles, drained*
Instructions
- In a large saucepan or pot over medium-low, warm oil. Add onion; stir. Cook for 5-7 minutes, until the onions begin to brown. Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
- Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cook for 1 minute, until fragrant.
- Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low. Add cauliflower. Cover and simmer for 10-15 minutes, until cauliflower is tender.
- When the cauliflower is fork tender, add beans, kale, and noodles. Cook until the kale is slightly wilted. Serve hot.
Notes
*You can substitute in any type of noodles you’d like. If you’re using a dried pasta, cook the pasta separately and then add the cooked noodles to the finished soup
Find it online: https://www.emilieeats.com/cleansing-vegetable-turmeric-soup/