Turmeric Cauliflower Soup with Herb-Infused Oil
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Cooking Time
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Difficulty
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Recipe Makes
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Prep time
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Recipe Makes
Nutritional information
Amount per serving
Calories120
Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium620mg
Total Carbs11g
Dietary Fiber2g
Sugars3g
Protein3g
Vitamin D0mcg
Calcium47mg
Iron1mg
Potassium226mg
- 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.
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