Golden Cauliflower Turmeric Soup with Coconut Milk

When the golden glow of turmeric meets the creamy comfort of cauliflower, magic happens. This Golden Cauliflower Turmeric Soup is my adaptation of Andrea Hannemann's golden healing power soup from her beautiful and bestselling cookbook Plant Over Processed: 75 Simple & Delicious Plant-Based Recipes for Nourishing Your Body and Eating From the Earth. You might know Andrea as @earthyandy on Instagram — her approach to plant-based eating is both nourishing and accessible, which is exactly what drew me to this recipe.

I've made a few tweaks to make it my own: swapping cayenne for the warm earthiness of cumin, and crowning each bowl with our crunchy Garden Granola® Carrot Turmeric instead of chickpeas. The result? A bowl of sunshine that's silky, satisfying, and absolutely stunning to serve. Whether you're meal prepping for the week or looking for a cozy dinner that feels like a hug, this soup delivers on flavor and comfort.

The vibrant golden color comes from turmeric — a spice that's been used in traditional cooking for thousands of years. Combined with creamy coconut milk, tender cauliflower, and that satisfying crunch from the granola, every spoonful is pure nourishment.

Golden Cauliflower Turmeric Soup with Coconut Milk

Adapted from Andrea Hannemann's Golden Healing Power Soup

Vegan Gluten-Free Freezer-Friendly

15

PREP TIME

minutes

25

COOK TIME

minutes

40

TOTAL TIME

minutes

6

SERVINGS

bowls

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 medium white onion, chopped

• 1 head cauliflower, broken into small florets

• 2 cloves garlic, finely chopped

• 1 tablespoon ground turmeric

• ½ teaspoon cumin

• 5 cups canned unsweetened coconut milk, divided

• 1 teaspoon sea salt

• 1 tablespoon lemon juice

• Freshly ground black pepper, to taste

• ½ cup fresh basil leaves, finely chopped

• 6 sprigs fresh basil, for garnish

• Pinch of red pepper flakes (optional)

• ¾ cup Garden Granola® Carrot Turmeric (¼ cup per serving for topping)

• Extra coconut milk for drizzling

Instructions

Prep the Vegetables

1. Chop the white onion into small pieces.
2. Finely chop the garlic.
3. Finely chop the fresh basil leaves.
4. Break apart the cauliflower into small, bite-sized florets.

Cook the Soup Base

5. Heat olive oil in a large soup pot over medium heat.
6. Add the onion, garlic, cauliflower, turmeric, and cumin to the pot. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
7. Pour in 2½ cups of the coconut milk and bring to a gentle simmer. Cook for about 10 minutes until the cauliflower is tender.
8. Remove from heat and allow the soup to cool slightly (about 5 minutes).

Blend and Finish

9. Transfer the soup to a high-speed blender (work in batches if needed) and blend until completely smooth and creamy.
10. Pour the blended soup back into the pot and gradually stir in the remaining 2½ cups of coconut milk until you reach your desired consistency.
11. Simmer for an additional 5 minutes over low heat.
12. Stir in the lemon juice, sea salt, black pepper, and chopped fresh basil. Taste and adjust seasonings as needed.

Serve

13. Ladle the golden soup into serving bowls.
14. Drizzle a swirl of coconut milk over the top.
15. Sprinkle ¼ cup of Garden Granola® Carrot Turmeric over each bowl for that perfect crunch.
16. Garnish with a fresh basil sprig and a pinch of red pepper flakes if desired.
17. Serve immediately and enjoy!

Tips & Variations

• Storage: This soup keeps beautifully in the refrigerator for up to 5 days in an airtight container. Reheat gently on the stovetop, adding a splash of coconut milk if needed.

• Freezer-friendly: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

• Boost the protein: Stir in cooked chickpeas, white beans, or cubed tofu when reheating for a heartier meal.

• Substitutions: If you don't have fresh basil, use cilantro or parsley. No coconut milk? Try cashew cream or oat milk for a lighter version.

About the Ingredients

Turmeric is a golden spice that's been celebrated in traditional cuisines around the world for thousands of years. It contains curcumin, and research suggests turmeric may have anti-inflammatory properties. Black pepper (which we add to this recipe) may help with curcumin absorption.

Cauliflower is packed with fiber, vitamins C and K, and antioxidants. It's also incredibly low in calories while being satisfying and filling.

Coconut milk provides healthy fats that help keep you full and satisfied. It also gives the soup its luxurious, creamy texture without any dairy.

Garden Granola® Carrot Turmeric adds not just crunch, but also seeds and ancient grains that provide plant-based protein and fiber. It transforms this soup from simple to spectacular.

Recipe Inspiration

This recipe is adapted from Andrea Hannemann's recipe from her cookbook Plant Over Processed: 75 Simple & Delicious Plant-Based Recipes for Nourishing Your Body and Eating From the Earth.

Learn more about Andrea:
Website: earthyandy.com
Instagram: @earthyandy

Shop the Star Ingredient

Garden Granola® Carrot Turmeric, 8 oz

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