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Creamy Cauliflower & Turmeric Detox Soup (Low Calorie) - Cozy, Bright, and Nourishing

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
  • 1 large head cauliflower, cut into florets (about 6–7 cups)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper (helps activate turmeric’s benefits)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1 cup water (as needed for thinning)
  • 1/2 teaspoon sea salt, plus more to taste
  • Juice of 1/2 lemon (about 1 tablespoon)
  • Optional creaminess boosters: 2 tablespoons plain unsweetened yogurt or light coconut milk
  • Optional garnish: chopped fresh parsley or cilantro, red pepper flakes, toasted pumpkin seeds

Method
 

  1. Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add the onion with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and ginger and cook 30 seconds until fragrant.
  2. Bloom the spices: Add turmeric, cumin, and black pepper. Stir for 30–45 seconds to release their flavor. Don’t let them burn.
  3. Add cauliflower and liquid: Toss in the cauliflower florets and stir to coat with the spices. Pour in the broth. The liquid should just cover the cauliflower; add up to 1 cup water if needed.
  4. Simmer: Bring to a gentle boil, then reduce heat. Cover and simmer 12–15 minutes, until the cauliflower is very tender and easily pierced with a fork.
  5. Blend until smooth: Use an immersion blender to puree the soup in the pot until silky. Or carefully transfer to a blender in batches. Add a splash of water if you prefer a thinner texture.
  6. Brighten and season: Stir in lemon juice and taste. Add more salt, pepper, or lemon as needed. For extra creaminess, blend in yogurt or a small splash of light coconut milk.
  7. Garnish and serve: Ladle into bowls and top with herbs, red pepper flakes, or pumpkin seeds. Serve hot.