Turmeric and cauliflower pair beautifully in this velvety soup,. Turmeric is wonderful with winter produce like cauliflower and root veggies. It’s tartness balances the earthy sweetness of these vegetables.
- 2 tablespoon extra-virgin olive oil
- 2 onions (peeled and chopped)
- 2 tablespoon fresh thyme leaves
- 8–10 clove garlic (peeled and chopped)
- 2 tablespoon ground tumeric
- 2 tablespoon all-purpose flour
- 4 cup vegetable stock (divided)
- 1 teaspoon kosher salt
- 2 heads of cauliflower (cut into florets)
- 1 tablespoon rice vinegar
- 1 tablespoon dark brown sugar
- ½ teaspoon ground white pepper
- cumin-spiced pepitas (optional, see recipe)
- sour cream (optional)
Heat oil in a soup pot over medium-high heat. Add onion, thyme, and garlic. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add turmeric, and cook, stirring constantly for 1 minute. Turn off the heat.
Meanwhile, whisk together flour and about 1 cup stock in a small bowl until smooth.
Pour the flour-stock mixture into the soup pot. Add salt, cauliflower florets, and remaining 3 cups stock. Turn the heat to high, and bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer, covered, until cauliflower is very tender about 20 minutes.
In batches, place soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process on high until smooth. Return soup to the pot and gently warm it to serving temperature. Stir in vinegar, brown sugar, and white pepper.
Serve in bowls; garnish with pumpkin seeds and sour cream (if using).