Keep your glow all winter long with this comforting vegan cauliflower, turmeric, and potato soup. It’s brimming with anti-inflammatory turmeric, antioxidants, and warming spices, and provides plenty of sustenance thanks to the coconut milk and potatoes blended in.
Deciding on a name for this soup came down to a toss-up between “Winter Glow Soup” and “Stay Golden Soup.” The former won the day because I think it’s only appropriate, as we enter the first full month of winter, to remember that hearty cooked foods can also imbue us with the glow that we typically think only bursting summer salads are capable of giving.
After the indulgence of the holidays, there are few things more restorative and nourishing than a hearty, spicy soup packed with antioxidants, fibre, and warming spices like turmeric and cayenne. It stokes the digestive fire, strengthens the immune system, and floods the body with life-giving nutrients.
As I discussed in my s’mores cake post, I don’t believe in dieting or deprivation: not only do I believe it to be unsustainable, but there is also evidence that restrictive diets can have long-term negative impacts on the metabolism. This is why I feel so very strongly about an “all foods fit” approach to eating (within reason and within a well thought-out ethical framework, of course). My food philosophy is deeply rooted in intuitive eating, while also being situated within an vegetarian, organic, and sustainably sourced ethical framework.
If you are trying to establish a healthier relationship with food in 2020, it helps to focus on adding more whole foods into your diet, rather than deciding to eliminate “unhealthy” foods. This way, your mindset will not be one of deprivation, but rather one of openness and curiosity. You might also wish to consider not labelling any foods as “off limits.” Simply try to incorporate more nutritionally balanced (with adequate amounts of protein, carbohydrates, and fats) plant-based meals into your diet this year, and you will be off to a great start.
This soup recipe is a fabulous way to flood your body with plenty of vegetables without feeling in the least bit deprived. It’s packed with healthy fat, thanks to the coconut oil and coconut milk that it contains, as well as plenty of complex carbohydrates from the potatoes. Plenty of onion and garlic add flavour and immune system support, and the turmeric and cayenne add warmth and health benefits. Cauliflower provides another layer of creaminess, plus a powerful punch of antioxidants. Last but not least, a yellow bell pepper (while admittedly not in season) gives the soup an extra pop of colour.
Making this soup is quite simple, which I think is exactly what most of us are craving after doing a lot of cooking over the holidays! You simply saute the onion, garlic, yellow pepper, and spices before adding the cauliflower and potatoes. Next, you add vegetable broth and a can of coconut milk and simmer until the cauliflower and potatoes are soft. Finally, you blend the soup until ultra smooth and creamy.
what to serve with cauliflower, turmeric, and potato soup:
I love to serve this soup with roasted chickpeas (using the roasted chickpeas from this recipe, but omitting the za’atar and adding some sunflower seed parmesan after roasting, and whole grain sourdough bread topped with avocado and hot sauce on the side.
Another delicious pairing would be my Moroccan Lentil Dip with pitas or bread!
Whatever you decide to serve this soup with, I hope that it fills you with warmth and nourishment.
If you make this recipe, leave a comment and a rating below to let everybody know how you enjoyed it. I am taking a break from Instagram, but you are welcome to post a photo and tag it @upbeet.kitchen and #upbeetkitchen, and I’ll be sure to take a look when I return to that platform.
Winter Glow Cauliflower, Turmeric, and Potato Soup
Keep your glow all winter long with this comforting and healthy cauliflower, turmeric, and potato soup! It’s thick and hearty, making it perfect for cold winter nights.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blend
- Cuisine: Vegan, Healthy
- 2 tbsp virgin coconut oil
- 1 large yellow onion, diced
- 4–5 medium cloves of garlic, minced
- 1/2 tsp fine sea salt, plus more to taste
- 20 twists freshly ground black pepper
- 1 medium yellow bell pepper, diced
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne (reduce to 1/8 tsp if you can’t handle a lot of spice!)
- 1 large head of cauliflower, chopped into medium florets
- 6 small yellow potatoes, scrubbed and chopped into 1/2-inch cubes
- 5 cups vegetable broth
- 1 (398 mL) can full fat coconut milk
- Warm the oil in a large soup pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, until translucent, 4 minutes. Sprinkle with the salt and pepper. Add the yellow pepper and cook 2 minutes more. Add the turmeric, cumin, coriander, and cayenne. Stir in the spices, then add the cauliflower and potatoes. Cook for about 3 more minutes to slightly soften the cauliflower and potatoes.
- Add the vegetable broth and coconut milk. Bring the soup to a low boil, uncovered, then turn heat down to medium and cover loosely with the pot lid, stirring occasionally, until the potatoes are fork-tender, about 30 minutes.
- Blend the soup (in batches, if necessary) until ultra smooth and creamy. Transfer back into the pot and warm it over medium-low heat until ready to serve. Season with additional salt to taste. (See notes above recipe card for serving suggestions!)
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