Anti-Inflammatory Golden Soup with Turmeric
This hearty soup combines nourishing vegetables and spices that help fight inflammation, providing comfort and wellness in every spoonful.
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.
Notes
This soup pairs well with whole grain bread or a fresh salad. Consider serving it alongside a High-Protein Chicken Salad for a balanced meal.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1.5gSodium: 600mgFiber: 8gSugar: 6g