Cauliflower Turmeric Soup

Eat the rainbow is definitely good advice when comes to eating your produce, but remember, just because a veggie is white doesn’t mean it’s not nutritious! Cauliflower, the cloud of your produce rainbow, is still loaded with nutrition. Cauliflower is an excellent source of potassium and it’s a good source of fiber, with about 3g of fiber per cup. Cauliflower and other white veggies, such as parsnips and mushrooms, are also rich in a phytochemical called anthoxanthin. Research so far shows that this phytochemical can help with improve heart health, reduce risk of cancer and stroke, and reduce inflammation.

— Dana Mealing, RDN, LDN, community nutrition educator, Tevis Center for Wellness

1 head cauliflower, chopped
1 medium shallot, chopped
3-4 cloves garlic
2 Tablespoons olive oil
1 teaspoon cumin
1 teaspoon turmeric
1/2 cup red lentils
2 cups low sodium vegetable broth
2 ½ cups milk (2%, 1% or plant-based)

Preheat the oven to 425ºF. In a large mixing bowl, add the cauliflower, shallots, garlic, spices and olive oil. Toss to evenly coat the veggies. Transfer the veggies to a baking sheet and bake for 30 minutes, tossing halfway through. Add the veggies to a saucepan, add the red lentils, veggie broth and 2 cups of the milk. Stir then bring to a boil, cover, and reduce to a simmer for 20 minutes.
Remove from heat. Use an immersion blender to blend until smooth or remove soup in batches to blend in a blender until smooth.
Add the remaining milk and stir. Serve, topping with garnishes like chili oil, lime wedge, or cilantro leaves. Makes four servings.

Nutrition Facts: 
Serving size:  1 ½ cups
Calories: 285; Fat: 9g; Carbs: 39g; Fiber: 9g; Protein:  14g; Sodium: 162mg  

Recipe adapted from:

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