Creamy Cauliflower Soup with Turmeric and Cumin

🧂 Ingredients

• 2 tablespoons olive oil
• 1 yellow onion

  chopped (about 1 cup)
• 2 garlic cloves

  minced
• 4 cups low-sodium vegetable broth
• 1 large head cauliflower

  cut into bite-size florets (about 2 lbs) *
• 1 ½ teaspoons fine sea salt
• 2 teaspoons lemon juice
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Pinch red pepper flakes
• 2 tablespoons butter

Instructions

• 1 In a heavy soup pot or Dutch oven, heat 2 tablespoons olive oil over medium-low.
  Add the chopped onion and cook until translucent and softened; 5 to 6 minutes.
  Add the garlic and cook for another 30 seconds, or until fragrant.
• 2 Pour in the vegetable stock and add cauliflower, salt, turmeric, cumin, and red
  pepper flakes. Bring to a boil over high heat. Reduce the heat, cover, and
  simmer until the cauliflower is tender; about 10 minutes.
• 3 In batches, blend the soup with 2 tablespoons of butter on high until creamy.
  Add salt and pepper to taste and rewarm the soup if necessary. Add additional
  broth to thin to your desired consistency.
• 4 Serve the soup warm and garnished with a roasted cauliflower floret and chopped
  parsley if desired.

Nutrition Info