Turmeric Cauliflower Soup with Herb-Infused Oil

Turmeric Cauliflower Soup with Herb-Infused Oil

Check out the recipe for our Turmeric Cauliflower Soup with Herb-Infused Oil, view the full recipe instructions here and give it a try today!
  • 20 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 10 People


  • 5 Tbsp. (75 mL) olive oil, divided
  • 1 1/2 cups (375 mL) chopped yellow onion
  • 2 cloves garlic, chopped
  • 1 1/2 tsp. (7 mL) ground turmeric
  • 1/8 tsp. (0.5 mL) ground cayenne pepper
  • 3 Knorr® Vegetable Bouillon Cube s
  • 6 cups (1.5 L) water
  • 1 medium head cauliflower, chopped (about 9 cups) [2.25 L]
  • 2 Yukon Gold potatoes, peeled and chopped (about 2 cups) [500 mL]
  • 1/4 cup (60 mL) flat-leaf parsley, finely chopped
  • 1/4 cup (60 mL) fresh cilantro, finely chopped

  1. Heat 2 Tbsp. (30 mL) of the olive oil in large pot over medium-high heat and cook onion, stirring occasionally, until softened and beginning to brown, about 4 minutes. Stir in garlic, turmeric and cayenne and cook, stirring, until fragrant, about 30 seconds.

  2. Stir in Knorr® Vegetable Bouillon Cubes, water, cauliflower and potatoes and bring to a boil, stirring to break up and fully dissolve Bouillon Cubes. Reduce heat and cook, stirring occasionally, until vegetables are tender, about 20 minutes.

  3. Blend in pot with immersion blender until smooth, or let cool slightly, then blend in batches in blender or food processor.

  4. For herb-infused oil, combine parsley, cilantro and remaining 3 tablespoons (45 mL) olive oil. Season with salt, if desired and drizzle over servings of soup.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 120.0
Calcium (g) 47.0 mg
Carbohydrates (g) 11.0 g
Fat (g) 8.0 g
Fiber (g) 2.0 g
Iron (g) 1.0 mg
Potassium (g) 226.0 mg
Protein (g) 3.0 g
Saturated Fat (g) 1.5 g
Sodium (g) 620.0 mg
Sugar (g) 3.0 g
Trans Fat (g) 0.0 g

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