Cauliflower-Turmeric  Soup


1 tbsp roasted cashew seeds

1 C cauliflower florets

1-2 tbsp olive oil

salt and pepper

1 chopped leek

¼ chopped onion

1 garlic clove chopped

1/3 cup white wine or water

1 cup low-sodium chicken / vegetable broth

1 tbsp natural greek yogurt (optional)

2 bay leaves

1 tsp ground turmeric.


Preheat the oven to 400F, place the cauliflower on a baking sheet with olive oil, salt and pepper. Cook for 30-35 minutes or until they begin to brown. Cook the leek, onion and garlic for 8-10 minutes or until they begin to soften. Add water and heat for 5 minutes or until it evaporates. Add cauliflower, broth, yogurt, turmeric, and bay leaves. You can add more salt and pepper if you wish. Let boil and then reduce the heat let boil for 20-25 minutes. Take out the bay leaves. Blend the prepared cauliflower until the desired consistency is achieved. Serve with the cashews and a little extra olive oil if you wish!

Happy Eating!

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