Turmeric Cauliflower Soup

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It's soup weather! Stay warm + cozy with this turmeric cauliflower soup. It's full of healthful goodies + flavor with our immunity heroes, turmeric, ginger + garlic doing their thing. Chef's tip: make a big batch + freeze for later. 


  • 2 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 1 medium carrot, diced
  • 1 medium sweet apple (such as Fuji), cored + diced
  • 4 large cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled + minced
  • 5 cups chopped cauliflower (about 1 medium head)
  • 1 teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper
  • Sea salt and freshly ground black pepper
  • 4½ cups water
  • 2 tablespoons yellow miso paste
  • 1 tablespoon fresh lemon juice
  • ½ cup Califia Farms Unsweetened Creamer, plus extra for garnish
  • 2 teaspoons black sesame seeds, for garnish


In a heavy-bottomed pot, warm the coconut oil over medium-low heat. Add the onions and carrots and saute until softened, about 5-6 minutes. Stir in the apple, garlic, and ginger, and cook for one minute longer. Stir in the cauliflower, turmeric, red pepper, ¼ teaspoon sea salt, and ½ teaspoon ground black pepper, and pour in the water. Bring the mixture to a boil over high heat, then reduce heat to a low simmer, and cover. Cook for 15 minutes, then remove from heat.

Working in batches as needed, transfer the soup to a blender, and add the miso paste, lemon juice, and ½ cup Califia Farms Unsweetened Creamer. Blend until completely smooth. To serve, pour warm soup into bowls and top with a drizzle of Califia Farms Unsweetened Creamer and a sprinkle of black sesame seeds.

Makes about 8 cups/ Serves 6