A warm, nourishing bowl of vegan turmeric ginger soup is perfect for cooler days. This bright and aromatic recipe brings together healing ingredients like turmeric, ginger, garlic, and cauliflower to create a soothing, flavourful dish that feels both comforting and revitalizing. With its vibrant colour and rich depth of flavour, this soup makes a wholesome meal that comes together easily on busy weeknights.
Why You’ll Love This Recipe
This soup is packed with nutrient-dense ingredients known for their anti-inflammatory properties, making it as nourishing as it is delicious. The puréed aromatics melt into the broth, giving the soup a velvety base without the need for cream. It uses simple, plant-based ingredients but still delivers a satisfying, complete meal thanks to the addition of chickpeas for protein. It’s easy, versatile, and stores wonderfully, making it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium yellow onion, peeled and quartered
5 cloves garlic, peeled and halved
1 tbsp chopped fresh ginger (from a 2-inch piece)
1/4 cup naturally refined avocado oil
3 medium carrots, scrubbed and diced
3 cups bite-sized cauliflower florets
4 cups water
2 cups low-sodium vegetable stock
2 tsp ground turmeric
1 tsp curry powder
1/2 tsp cumin
pinch of garam masala
1 1/4 tsp salt, plus more to taste
freshly ground black pepper to taste
2 cans (14 oz each) chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
2 tbsp freshly squeezed lemon juice
Directions
In a small food processor or bullet, purée the onion, garlic, and ginger into a smooth paste. Set aside.
Heat the avocado oil in a large pot over medium-high heat. Add the diced carrots and cauliflower florets. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and take on a bit of colour.
Reduce heat to medium and season the vegetables with salt and black pepper.
Add the onion-ginger-garlic purée to the pot and cook for 1–2 minutes, stirring constantly to prevent burning.
Pour in the vegetable stock and water, then add the turmeric, curry powder, cumin, garam masala, and additional salt. Stir well to combine.
Add the chickpeas and bring the soup to a gentle simmer. Let it cook for at least 15 minutes so the flavours can fully develop.
Stir in the freshly squeezed lemon juice. Taste and adjust seasoning if needed.
Serve warm and enjoy.
Servings and timing
This recipe serves 4 people.
Cook time: approximately 15 minutes
Prep time: approximately 10 minutes
Total time: about 25 minutes
Variations
Add leafy greens by stirring in a couple of handfuls of spinach or kale during the last few minutes of cooking.
For a creamier texture, blend a portion of the soup and return it to the pot.
Replace chickpeas with cooked lentils for a slightly earthier flavour.
Add a pinch of red pepper flakes or a diced chili pepper for a spicier version.
Use coconut milk in place of some of the water to create a richer, silkier broth.
Storage/Reheating
Allow the soup to cool fully before storing. Refrigerate in an airtight container for up to 4 days. It reheats well on the stovetop over medium heat or in the microwave. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently to preserve flavour and texture.
FAQs
How can I make the soup thicker?
You can blend part of the soup using an immersion blender or remove a cup of the soup, blend it, and stir it back in.
Can I use frozen cauliflower?
Yes, frozen cauliflower works well and requires no additional prep.
Is there a substitute for avocado oil?
You can use olive oil or any neutral-tasting vegetable oil suitable for sautéing.
Can I make this soup in advance?
Yes, this soup keeps very well and often tastes even better the next day.
Can I use fresh turmeric instead of ground?
Yes. Use about 1 tablespoon of grated fresh turmeric, adjusting to taste.
Can I add other vegetables?
Absolutely. Sweet potatoes, parsnips, or celery are great additions.
What can I serve with this soup?
It pairs well with crusty bread, flatbread, or a light salad.
How can I reduce the sodium?
Use low-sodium vegetable stock and adjust the added salt to your preference.
Can I leave out the chickpeas?
Yes, but consider adding another protein source like cooked lentils to maintain balance.
Can this soup be blended completely?
Yes, you can blend the entire soup for a creamy, velvety texture.
Conclusion
This vegan turmeric ginger soup with cauliflower is a vibrant, nourishing dish that brings together healing spices, wholesome vegetables, and satisfying plant-based protein. It’s simple to prepare, packed with flavour, and perfect for cozy meals throughout the week. Whether you enjoy it fresh off the stove or as a make-ahead meal, this soup offers warmth, comfort, and nourishment in every bowl.
This Vegan Turmeric Ginger Soup with Cauliflower is a vibrant, nourishing blend of warming spices, hearty vegetables, and plant-based protein. Made with turmeric, ginger, garlic, and chickpeas, it’s a quick and comforting soup perfect for weeknights or meal prep.
Ingredients
1 medium yellow onion, peeled and quartered
5 cloves garlic, peeled and halved
1 tbsp chopped fresh ginger (from a 2-inch piece)
1/4 cup naturally refined avocado oil
3 medium carrots, scrubbed and diced
3 cups bite-sized cauliflower florets
4 cups water
2 cups low-sodium vegetable stock
2 tsp ground turmeric
1 tsp curry powder
1/2 tsp cumin
Pinch of garam masala
1 1/4 tsp salt, plus more to taste
Freshly ground black pepper to taste
2 cans (14 oz each) chickpeas, rinsed and drained
2 tbsp freshly squeezed lemon juice
Instructions
In a small food processor or bullet blender, purée the onion, garlic, and ginger into a smooth paste. Set aside.
Heat avocado oil in a large pot over medium-high heat. Add diced carrots and cauliflower florets. Sauté for about 5 minutes until they begin to soften and develop some color.
Reduce heat to medium and season the vegetables with salt and pepper.
Add the onion-ginger-garlic purée to the pot. Cook for 1–2 minutes, stirring constantly to prevent sticking or burning.
Pour in vegetable stock and water. Stir in turmeric, curry powder, cumin, garam masala, and more salt if needed.
Add chickpeas to the pot. Bring the soup to a gentle simmer and cook for 15 minutes, allowing flavors to meld.
Stir in lemon juice. Taste and adjust seasoning as desired.
Serve warm as-is, or partially blend for a thicker consistency. Enjoy!
Notes
Use frozen cauliflower for convenience—no need to thaw beforehand.
Blend part of the soup for a thicker texture or all of it for a creamy consistency.
Stir in leafy greens like spinach or kale toward the end for extra nutrients.
Add coconut milk for a richer broth.
Soup can be made in advance and stored or frozen easily.
