Experience the Comfort of Anti-Inflammatory Golden Soup with Turmeric
This hearty Anti-Inflammatory Golden Soup with Turmeric warms you from the inside out. It combines nourishing vegetables and spices that help fight inflammation. Enjoy a bowl of this soup to boost your health and delight your taste buds.
Why Make This Recipe
Making this soup allows you to enjoy a variety of health benefits. Turmeric contains curcumin, known for its anti-inflammatory properties, while other ingredients like cauliflower, chickpeas, and butternut squash add nutrients and flavor. It’s not just delicious but also provides comfort and wellness in every spoonful. Perfect for chilly days, this recipe also offers a wonderful way to introduce more vegetables into your diet.
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How to Make Anti-Inflammatory Golden Soup with Turmeric
Ingredients:
- 4 Tbsp Avocado Oil, divided
- 1 Large Head of Cauliflower, cut into bite-size florets
- 3 C. Butternut Squash, cubed
- 1 15 oz Can of Chickpeas, drained and rinsed
- 1 Yellow Onion, chopped
- 2-3 Garlic Cloves, minced (or 1 tsp)
- 2 Celery Stalks, chopped
- 4 Carrot Stalks, peeled and chopped
- 1 C. Raw Cashews
- 1 Tbsp Ground Turmeric
- 1.5 tsp EACH of coriander and cumin
- 1 tsp EACH of ground ginger, black pepper, and cinnamon
- 1-2 tsp Sea Salt
- 1/4 tsp Nutmeg
- 6 C. Vegetable Broth
- Pinch of Cayenne Pepper (optional, for spice)
- Juice of 1 Lemon (optional, for tanginess)
Step by Step:
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
- Mix all soup spices in a small bowl and set it aside.
- For the roasted vegetable topping, combine 1 cup of butternut squash, 2 cups of cauliflower florets, and the whole can of chickpeas in a mixing bowl. Drizzle with 2 tbsp of avocado oil and season to taste (try sea salt, pepper, garlic powder, onion powder, paprika, and coriander). Toss to coat the veggies and chickpeas, then bake for 20-25 minutes until tender.
- In a large pot over medium heat, add 2 tbsp of avocado oil and sauté the chopped onion until slightly soft and translucent. Then, add minced garlic and sauté for another 2-3 minutes.
- Add the chopped celery, chopped carrots, cashews, remaining cauliflower florets, and butternut squash. Sauté for an additional 5 minutes. Once mixed, add all the spices and toss to coat everything evenly (sauté for 2-3 more minutes).
- Pour in the vegetable broth and raise the heat to high to bring it to a gentle boil. Then, reduce the heat to low-medium, cover the pot, and simmer for about 20 minutes or until the vegetables are tender.
- Blend the soup in small batches until smooth, then return it to the pot to keep warm. Adjust seasoning with more sea salt and add optional cayenne or lemon juice for extra flavor.
- Serve the soup in bowls, topped with the roasted vegetables.
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How to Serve Anti-Inflammatory Golden Soup with Turmeric
This soup pairs well with whole grain bread or a fresh salad. Consider serving it alongside the High-Protein Chicken Salad for a balanced meal.
How to Store Anti-Inflammatory Golden Soup with Turmeric
Keep any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. To reheat, warm on the stove over low heat or in the microwave until hot throughout. You can also freeze the soup in individual portions for easy meals later.
Tips to Make Anti-Inflammatory Golden Soup with Turmeric
- Substitute any vegetables you have on hand for the butternut squash or cauliflower. Broccoli or zucchini also work well.
- To increase protein content, you can add cooked chicken or turkey.
- For a creamy texture, add coconut milk at the end before blending.
Variation
Try adding spinach or kale for extra greens. You can also sprinkle some fresh herbs like parsley or cilantro on top for a fresh flavor twist.
FAQs
1. How can I make this soup spicier?
Add more cayenne pepper to the soup or include some chopped jalapeños while cooking.
2. Can I use frozen vegetables?
Yes, frozen vegetables work great in this recipe! Just adjust the cooking time as needed.
3. Is this soup gluten-free?
Absolutely! All the ingredients are gluten-free, making it a safe choice for anyone with dietary restrictions.
For more delicious and nutritious recipes, explore this Crispy Garlic Chicken Fried Rice or a comforting Ground Beef Enchilada Skillet.
Anti-Inflammatory Golden Soup with Turmeric
Ingredients
For the Soup
- 4 Tbsp Avocado Oil, divided
- 1 Large Head Cauliflower, cut into bite-size florets
- 3 C. Butternut Squash, cubed
- 1 15 oz Can Chickpeas, drained and rinsed
- 1 Large Yellow Onion, chopped
- 2-3 Cloves Garlic, minced (or 1 tsp)
- 2 Stalks Celery, chopped
- 4 Stalks Carrots, peeled and chopped
- 1 C. Raw Cashews
- 1 Tbsp Ground Turmeric
- 1.5 tsp Coriander For flavor
- 1.5 tsp Cumin For flavor
- 1 tsp Ground Ginger For flavor
- 1 tsp Black Pepper For flavor
- 1 tsp Cinnamon For flavor
- 1-2 tsp Sea Salt To taste
- 1/4 tsp Nutmeg For flavor
- 6 C. Vegetable Broth
- Pinch Cayenne Pepper (optional, for spice)
- Juice of 1 Lemon (optional, for tanginess)
Instructions
Preparation
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
- Mix all soup spices in a small bowl and set it aside.
Roasting the Vegetables
- Combine 1 cup of butternut squash, 2 cups of cauliflower florets, and the chickpeas in a mixing bowl.
- Drizzle with 2 tbsp of avocado oil and season to taste (try sea salt, pepper, garlic powder, onion powder, paprika, and coriander).
- Toss to coat the veggies and chickpeas, then bake for 20-25 minutes until tender.
Cooking the Soup
- In a large pot over medium heat, add 2 tbsp of avocado oil and sauté the chopped onion until slightly soft and translucent.
- Add minced garlic and sauté for another 2-3 minutes.
- Add the chopped celery, chopped carrots, cashews, remaining cauliflower florets, and butternut squash. Sauté for an additional 5 minutes.
- Once mixed, add all the spices and toss to coat everything evenly (sauté for 2-3 more minutes).
- Pour in the vegetable broth and raise the heat to high to bring it to a gentle boil.
- Reduce the heat to low-medium, cover the pot, and simmer for about 20 minutes or until the vegetables are tender.
- Blend the soup in small batches until smooth, then return it to the pot to keep warm.
- Adjust seasoning with more sea salt and add optional cayenne or lemon juice for extra flavor.
Serving
- Serve the soup in bowls, topped with the roasted vegetables.