Creamy Cauliflower and Turmeric Soup

Name: Creamy Cauliflower and Turmeric Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Cauliflower 6 cups; Potatoes 1 lb; Yellow onions 1; Garlic 2 cloves; Powdered turmeric 2 spoonfuls; Rosemary 2 sprigs; Vegetable broth 3.1 cups; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Yogurt 0.8 cup; Multigrain whole wheat bread 4 slices; Paprika to taste; Extra virgin olive oil to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4

PRESENTATION

Recipe by
Sebastian Fitarau

Cauliflower and turmeric velouté is a classic from those cozy Italian evenings when you crave something warm and comforting. Really brings everyone together. And this isn’t just your regular cauliflower soup—the turmeric, oh, it really really wakes things up with its golden color and a subtle kick. I mean, in Italian kitchens, this dish is a hit during colder months. It is when fresh seasonal veggies are everywhere. The mix of potato and a good spoonful of yogurt gives this velouté recipe that extra creamy touch—making it super smooth and satisfying. Familiar yet unexpected? Thanks to turmeric, yep. It's a fun way to sneak more veggies into your dinner. Some regions might even swap in chickpeas for more texture or go wild with toasted calamaretti on top—adding a twist.

And the bread? There's nothing better than dipping a crunchy piece of whole grain into this turmeric soup and savoring those moist, tender bites. It's the kind of meal that lets people chat and relax. Really, it tastes great but doesn’t take a ton of fuss. The yogurt works its magic, blending with the potato to keep each spoonful velvety without feeling too heavy. Also, for those who like to get creative, it's easy to swap in different toppings. Maybe some roasted cauliflower bits for extra flavor, or crispy chickpeas for a little crunch. Which is great. Italian families often make this soup as a way to use up what's in the market or garden—proving that healthy soup recipes can be both easy and really tasty. Plus, whether you’re after a new idea for an easy soup recipe or want something special on a chilly night, this one fits the bill. No stress. Thanks to the turmeric, you can even brag a bit about those turmeric health benefits while you dig in. And don't forget the beautiful aroma—it makes the kitchen even more inviting!

INGREDIENTS

Cauliflower 6 cups (600 g)

Potatoes 1 lb (450 g)

Yellow onions 1

Garlic 2 cloves

Powdered turmeric 2 spoonfuls

Rosemary 2 sprigs

Vegetable broth 3.1 cups (750 g)

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

to enrich and garnish: Yogurt 0.8 cup (200 g); Multigrain whole wheat bread 4 slices; Paprika to taste; Extra virgin olive oil to taste

Preparation

How to prepare Creamy Cauliflower and Turmeric Soup

To prepare the cauliflower and turmeric soup, first clean the cauliflowers by removing the base and leaves 1; then divide it into florets 2. Peel the potatoes 3.

Cut them into cubes 4 and move on to the onion. Peel it 5 and slice it thinly 6.

Crush the garlic cloves with the knife blade 7. In a large pot, heat a drizzle of olive oil over medium heat. Add the garlic, rosemary 8, and onion 9.

Sauté until the onion becomes soft; then add the potatoes 11 and cauliflower 12.

Season with salt 13 and pepper 14; mix well and cook for 5 minutes. Then add the vegetable broth to cover 15. Bring to a boil, then lower the heat and let it simmer covered with a lid for about 20-25 minutes, or until the vegetables are tender.

Meanwhile, cut the slices of bread into cubes 16. Transfer them to a pan, add a drizzle of oil, a pinch of salt and pepper 17. Add also some paprika. Sauté them in the pan.

When the vegetables are cooked, remove the garlic and rosemary 19. Add the turmeric 20 and blend everything with an immersion blender 21.

Once you have a smooth cream, incorporate the yogurt 22 and blend again 23. Serve 34.

Finish with the crunchy croutons 25, a drizzle of oil 26, a pinch of paprika, and chopped rosemary 27.

Storage

The cauliflower and turmeric soup can be stored in the refrigerator for a maximum of 1-2 days. It can be frozen. Once thawed, heat it in a saucepan, stirring continuously to make it creamy again.