Description
This Golden Soup is a flavorful and creamy vegan soup packed with nutritious ingredients like cauliflower, potatoes, and kale. The warm spices of turmeric and cumin add a delicious depth of flavor, making it a comforting and satisfying dish.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 head cauliflower (cut into florets)
- 1 cup diced Yukon gold potatoes
- 4 cups vegetable broth
- 1 (15-ounce) can coconut milk
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped kale or spinach
Optional Toppings:
- red pepper flakes
- chopped herbs
- swirl of coconut milk
Instructions
- Heat olive oil: In a large pot over medium heat, add the olive oil. Sauté the onion until soft and translucent.
- Add aromatics: Stir in the garlic, ginger, turmeric, and cumin. Cook until fragrant.
- Cook vegetables: Add cauliflower, potatoes, vegetable broth, coconut milk, salt, and pepper. Simmer until vegetables are tender.
- Puree soup: Use an immersion blender to puree the soup until smooth.
- Add greens: Stir in lemon juice and kale/spinach. Simmer until greens wilt.
- Adjust seasoning: Taste and adjust salt and pepper as needed.
- Serve: Top with red pepper flakes, herbs, or coconut milk. Enjoy hot!
Notes
- This soup stores well in the fridge for up to 5 days and can be frozen.
- Add cooked lentils or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
