Name: Vegan Turmeric Ginger Soup with Cauliflower
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
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

Description

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

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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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl
Calories: 260
Sugar: 6g
Sodium: 520mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg