One Pot Turmeric Cauliflower Soup

This One Pot Turmeric Cauliflower Soup is a vibrant, nourishing recipe made with warming spices, cauliflower, chickpeas, and coconut milk. It comes together in about 45 minutes for an easy weeknight meal!

Hello there, daffodil-colored turmeric cauliflower soup! It’s daffodil-colored, right? We can say that because there are daffodils outside. It’s finally spring. And I want to eat nothing but colorful, vibrant food right now!

Anybody else feeling the Jon Snow vibes right now? You know, that part in Game of Thrones where he does the whole coming-back-to-life thing? This spring weather has me feeling some kind of way. Creative juices are flowing. Energy is up. Motivation is through the roof. New recipes are coming your way left and right. Let’s talk about this soup, first of all!

As the title suggests, this is in fact a ONE POT turmeric cauliflower soup recipe. We’re starting off with a quick sauté for the onions and garlic, then everything else gets added to the pot. Then we just bring the pot to a boil, decrease to a simmer, and leave it simmering for 30-ish minutes. Blend it up with an immersion blender or pour half into a countertop blender and you’re all set! Blending the soup like this creates a nice creamy texture while keeping some of the nice, hearty bits of cauliflower and chickpeas.

While the soup is simmering, I like to roast some cauliflower and chickpeas in the oven until crispy for topping. Another good option is adding some basmati to the soup!

Alright – that’s it! That’s the low-down on this banging’ One Pot Turmeric Cauliflower Soup. Now, you gotta go make it for yourself and let us know what you think! Tag us in a picture on Insta or leave a comment below. 😘

Related: Instant Pot Cabbage Soup · Slow Cooker Butternut Squash Soup

How to Make One Pot Turmeric Cauliflower Soup

The Fitchen

One Pot Turmeric Cauliflower Soup

This One Pot Turmeric Cauliflower Soup is a vibrant, nourishing recipe made with warming spices, cauliflower, chickpeas, and coconut milk. It comes together in about 45 minutes for an easy weeknight meal!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 4 -6 as a main dish

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method

Ingredients

  

• 2-3 Tablespoons olive oil
• 1 yellow onion diced
• 2 cloves garlic minced
• 5 cups cauliflower florets
• 1 can chickpeas drained and rinsed
• 3 teaspoons turmeric powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne
• 1/4 teaspoon chili flakes
• *optional* 1/2 Tablespoon tamari or soy sauce
• 1 can whole coconut milk
• 3 cups vegetable broth add more after blending for desired consistency

Method

 

1. In a large pot, bring oil to medium heat. Add onion and sauté until translucent – about 8 minutes. Add garlic and sauté 2 minutes until fragrant.
2. Add cauliflower, chickpeas, broth, coconut milk, turmeric, salt, pepper, red pepper flakes, cayenne, and tamari, then stir to combine. Bring to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for 30-35 minutes, stirring occasionally.
3. Once cauliflower is tender, remove the pot from the heat. At this point, we’ll blend it up! If you have an immersion blender, pulse it in the pot a few times to create the perfect creamy texture. If you’re going the blender route, allow your soup to cool, then add half of the soup to the blender and puree before pouring it back into the pot.