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Turmeric Cauliflower Chowder


3 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 large carrots, peeled and sliced
2 large celery stalks, chopped
1 large head cauliflower, cut into 1-inch florets
2 cloves garlic, finely minced
1 tablespoon fresh ginger, peeled and finely minced (or grated)
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 cups vegetable broth
1/2 cup full-fat coconut milk
salt and freshly ground black pepper to taste
garnish with chopped cilantro (coriander), parsley or celery leaves

This recipe for cauliflower soup comes together in about 40 minutes start-to-finish. If you want this to be a creamy cauliflower soup, then puree all of the soup rather than leaving chunks of vegetables.

Heat the oil in your soup pot or Dutch oven.

Add the chopped onion, carrot and celery and sauté until slightly tender.

Add the garlic and ginger and sauté for another minute or two.

Add the cauliflower and heat through.

Stir in the turmeric and cumin.

Add the vegetable broth and bring to a boil, then lower heat to a simmer.
Place lid on the soup and let simmer for about 20 minutes.

Remove from heat.

Using a stick blender, blend half of the soup mixture (leaving nice chunks of cauliflower and carrots and celery).

Pour in the coconut milk and reheat soup.

Garnish with cilantro, parsley or celery leaves.