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Turmeric Cauliflower Soup with Herb-Infused Oil

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Nutritional information


Amount per serving

Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Total Carbs11g
Dietary Fiber2g
Vitamin D0mcg
  • 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.