Anti-Inflammatory Golden Soup with Turmeric

Wholesome Anti-Inflammatory Golden Soup Packed with Turmeric

This golden soup brings warmth and comfort while fighting inflammation. The combination of spices, hearty vegetables, and creamy cashews makes a delicious meal that nourishes your body. It is vegan, gluten-free, and perfect for anyone looking to boost their health through food.

Why Make This Recipe

Creating this Anti-Inflammatory Golden Soup not only gives you a tasty dish but offers numerous health benefits, too. The star ingredient, turmeric, contains curcumin, known for its anti-inflammatory properties. Incorporating more vegetables and spices into your diet can support overall wellness. Plus, this recipe is simple to follow and perfect for meal prep or feeding a family.

How to Make Anti-Inflammatory Golden Soup with Turmeric

Ingredients

• 4 Tbsp Avocado Oil, divided
• 1 Large Head of Cauliflower, cut into bite-size florets
• 3 C. Butternut Squash, cubed
• 1 15 oz Can of Chickpeas, drained and rinsed
• 1 Yellow Onion, chopped
• 2-3 Garlic Cloves, minced (or 1 tsp)
• 2 Celery Stalks, chopped
• 4 Carrot Stalks, peeled and chopped
• 1 C. Raw Cashews
• 1 Tbsp Ground Turmeric
• 1.5 tsp EACH of coriander and cumin
• 1 tsp EACH of ground ginger, black pepper, and cinnamon
• 1-2 tsp Sea Salt
• 1/4 tsp Nutmeg
• 6 C. Vegetable Broth
• Pinch of Cayenne Pepper (optional, for spice)
• Juice of 1 Lemon (optional, for tanginess)

Step by Step

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine all soup spices in a small bowl and set aside.
3. For the roasted vegetable topping, mix 1 cup of cubed butternut squash, 2 cups of cauliflower florets, and the can of chickpeas in a bowl. Drizzle with 2 tbsp of avocado oil and season with sea salt, pepper, garlic powder, onion powder, paprika, and coriander. Toss until well coated, then bake for 20-25 minutes until tender.
4. In a large soup pot over medium heat, heat 2 tbsp of avocado oil. Add the chopped onion and sauté until soft and translucent. Add in minced garlic and sauté for another 2-3 minutes.
5. Toss in chopped celery, carrots, cashews, remaining cauliflower florets, and butternut squash. Sauté for 5 minutes. Add the spice mixture and continue sautéing for an additional 2-3 minutes to ensure everything is coated.
6. Pour in the vegetable broth, turn the heat up to high, and bring to a light boil. Then reduce heat to low-medium, cover, and let it simmer for about 20 minutes or until vegetables are tender.
7. Once the vegetables are soft, blend in small batches until smooth, then transfer back to the pot to keep warm. Taste and adjust seasoning if necessary, adding cayenne for spice or lemon juice for tanginess.
8. Serve hot in bowls topped with the roasted vegetables.

How to Serve Anti-Inflammatory Golden Soup with Turmeric

Dish up this soup in bowls and sprinkle the roasted vegetable topping generously on each serving. You can pair it with some crusty bread or a side salad to complete your meal.

How to Store Anti-Inflammatory Golden Soup with Turmeric

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure it cools down before sealing. For longer storage, freeze the soup for up to 3 months. Reheat on the stovetop or microwave until warm.

Tips to Make Anti-Inflammatory Golden Soup with Turmeric

• Soak cashews for an hour before using to enhance creaminess.
• Experiment with spices like smoked paprika or add leafy greens, like spinach, during the cooking process for extra nutrients.
• For a thicker soup, you can add more cashews or reduce the vegetable broth.

Variation

Feel free to substitute any of the vegetables with your favorites. Adding sweet potatoes or kale can provide different flavors and textures.

FAQs

1. Can I make this soup ahead of time?
   Yes, this soup stores well, making it a great option for meal prep. Simply reheat it before serving.

2. Is this soup suitable for a vegan diet?
   Absolutely! This recipe is completely plant-based, making it perfect for vegans and vegetarians.

3. Can I use fresh turmeric instead of ground?
   Yes, you can! Fresh turmeric is a great alternative, but you’ll need to adjust the quantity to your taste.

For more wholesome recipes, check out this high-protein chicken salad or crispy garlic chicken fried rice, which can complement this soup wonderfully.

Anti-Inflammatory Golden Soup with Turmeric

A comforting, anti-inflammatory soup packed with vegetables and spices, featuring the health benefits of turmeric, perfect for vegan and gluten-free diets.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Gluten-Free, Vegan

Calories: 250

Ingredients Method Notes

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 Yellow Onion, chopped
• 2-3 Cloves Garlic, minced (or 1 tsp garlic powder)
• 2 Stalks Celery, chopped
• 4 Stalks Carrots, peeled and chopped
• 1 C. Raw Cashews Soaked for 1 hour for creaminess
• 1 Tbsp Ground Turmeric
• 1.5 tsp Coriander
• 1.5 tsp Cumin
• 1 tsp Ground Ginger
• 1 tsp Black Pepper
• 1 tsp Cinnamon
• 1-2 tsp Sea Salt
• 1/4 tsp Nutmeg
• 6 C. Vegetable Broth
• Pinch Cayenne Pepper (optional) For spice
• 1 Juice of Lemon (optional) For tanginess

Method

 

Preparation

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine all soup spices in a small bowl and set aside.

Roasting vegetables

1. For the roasted vegetable topping, mix 1 cup of cubed butternut squash, 2 cups of cauliflower florets, and the can of chickpeas in a bowl.
2. Drizzle with 2 tbsp of avocado oil and season with sea salt, pepper, garlic powder, onion powder, paprika, and coriander. Toss until well coated, then bake for 20-25 minutes until tender.

Cooking

1. In a large soup pot over medium heat, heat 2 tbsp of avocado oil. Add the chopped onion and sauté until soft and translucent.
2. Add in minced garlic and sauté for another 2-3 minutes.
3. Toss in chopped celery, carrots, cashews, remaining cauliflower florets, and butternut squash. Sauté for 5 minutes.
4. Add the spice mixture and continue sautéing for an additional 2-3 minutes to ensure everything is coated.
5. Pour in the vegetable broth, turn the heat up to high, and bring to a light boil. Reduce heat to low-medium, cover, and let it simmer for about 20 minutes or until vegetables are tender.
6. Once the vegetables are soft, blend in small batches until smooth, then transfer back to the pot to keep warm.
7. Taste and adjust seasoning if necessary, adding cayenne for spice or lemon juice for tanginess.

Serving

1. Serve hot in bowls topped with the roasted vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For thicker soup, add more cashews or reduce vegetable broth.