Equipment
Ingredients
Vegetables
- 1 cauliflower, cut into medium florets
- 1 yellow onion, roughly chopped
- 2 garlic, minced
Base and Seasoning
- 30 ml olive oil
- 3 g turmeric powder
- 800 ml vegetable broth
- 120 ml heavy cream
- 5 g salt
- 2 g black pepper, freshly ground
Garnish
- 2 g fresh thyme, leaves picked from stems
- 5 g fresh chives, finely chopped
Nutrition (per serving)
Method
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent.
Stir in the minced garlic, turmeric powder, and black pepper. Cook stirring constantly to toast the spices and release their essential oils.
Add the cauliflower florets, vegetable broth, and salt to the pot. Bring the liquid to a gentle simmer around 90 degrees Celsius or 195 degrees Fahrenheit.
Remove the pot from the heat. Carefully blend the mixture using an immersion blender until completely smooth and velvety.
Stir the heavy cream into the pureed soup until fully incorporated. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the warm soup into bowls and scatter the fresh thyme leaves and chopped chives over the top before serving.
Chef's Notes
- For an extra layer of flavor, try roasting the cauliflower florets in the oven until caramelized before adding them to the soup pot.
- Black pepper is not just for flavor here; its piperine content increases the bioavailability of turmeric's curcumin by up to two thousand percent.
- Always remove the soup from the heat before stirring in dairy to prevent the cream from splitting or curdling.
- The fresh herbs provide a necessary bright contrast to the earthy, rich flavors of the soup base. Do not skip the garnish.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 2 months — Freeze without the heavy cream added; stir cream in upon reheating to prevent separation.
Reheating: Warm gently on the stovetop over low heat, adding a splash of water or milk to loosen if it has thickened.
