Go Back
+ servings
Simple Cauliflower Soup with Turmeric and Cumin
Prep Time
5 mins
Cook Time
30 mins
Vibrant flavors and stovetop ease make this simple cauliflower soup with turmeric and cumin an ideal counterpoint to winter's chill.
Makes: 6 servings
Author: Elizabeth Stark
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, diced (or use a shallot)
  • 1/2 teaspoon sea salt, plus more to taste
  • 4 cloves garlic, smashed, peeled, and minced
  • 1 Fresno chili, seeded and minced, reserve a few slices for garnish
  • 1 teaspoon cumin seed, ground with a mortar and pestle or spice grinder (reserve a pinch for serving)
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 medium head cauliflower, core end trimmed, and core and all, cut into 1-inch florets
  • 4 cups broth, homemade chicken or vegetable, or use store bought
  • 1/4 cup minced cilantro
  • 1 green onion, thinly sliced
  1. Set a deep 4-quart pot over medium heat. Add the olive oil, and when hot, add the onions and sea salt. Cook until translucent, about 5 minutes. Add the garlic, chili, and spices. Cook until fragrant, about 3 minutes. Add cauliflower; cook 5 minutes. Pour in broth, bring to a boil, then turn down to a lively simmer and cook until cauliflower is tender, about 15 minutes.
  2. Blend soup until smooth.
  3. Scrape pureed soup back into the pot and warm over low heat. Taste and add addition salt, cayenne, or pepper to taste.
  4. Serve soup topped with a pinch of cumin, and chopped chilies, cilantro, and green onions.