Soup’s up! This savory, vegan recipe warms the soul on those chilly nights, and this bowl of homemade cauliflower and carrot soup is simply bursting with mouth-watering ingredients and an irresistible aroma. To enhance the creamy texture even more, we added Icelandic Provisions Skyr to provide an extra boost of protein and flavor! Icelandic Provisions Skyr is an Icelandic dairy product made with authentic Heirloom Skyr Cultures that creates a thick, creamy texture, and is less tart than Greek yogurt. For more protein-filled, Skyr-inspired recipes, try out our Sparkling Apple Cider Mocktail, Pumpkin Overnight Oats, and Vanilla Cupcakes.
Cauliflower is one of our favorite cruciferous vegetables to cook with, and we couldn’t be more pleased at how tasty this soup turned out. Cauliflower is a nutrient dense cruciferous vegetable that comes in many different color varieties (such as purple, white and yellow), and is low in calories, yet rich in vitamins and minerals. This vegetable is an excellent source of vitamin C, manganese, and broad-spectrum antioxidants, which help lower the risk of oxidative stress in our cells. Scientifically speaking, researchers have found that oxidative stress may cause susceptibility for non-Hodgkin lymphoma, a cancer that attacks the immune system (1), and consuming foods such as cauliflower may help reduce the risks for these types of diseases. So go ahead and enjoy all of the health benefits and flavor combinations that this soup has to offer–it’s one that is sure to enter your regular menu rotation.
Creamy Turmeric Cauliflower-Carrot Soup
- 2 tablespoon olive oil
- 1 cup leeks, bulb and lower leaf-portion, chopped
- 3 cloves garlic, minced
- 1 tablespoon mustard seeds
- 1 teaspoon turmeric
- ½ teaspoon cumin, ground
- ¼ teaspoon sea salt
- 1 cup carrots, sliced
- 1 head cauliflower (5-6" diameter), chopped
- 2- quarts low sodium vegetable broth
- Chives, chopped (optional)
- Icelandic Provisions Skyr (optional)
- 6 quart pot or Dutch oven
- Immersion blender or high speed blender
- Heat a 6 quart pot or Dutch oven over medium heat.
- Add olive oil and leeks and sauté for about 3-5 minutes. Add garlic, mustard seeds, turmeric, cumin, and sea salt, and let cook. Once mustard seeds pop (after about 2 minutes) add carrots and cauliflower, and cook for a few more minutes.
- Add vegetable broth to the pot, and bring to a simmer. Cover and cook on low for about 45 minutes, or until cauliflower is soft.
- Puree either using a hand immersion blender or high speed blender until smooth & creamy.
- Serve in bowls and top with Icelandic Provisions Skyr, if desired.
*Refrigerate for 3-4 days or freeze in a freezer safe container leaving room at the top of the container for expansion. Label and date container. Make sure soup is cooled before freezing.
*Disclaimer: Triad to Wellness is a nutrition communications consultant for Icelandic Provisions. We were not compensated for this post. All opinions are our own.
Serving size: 1 cup Calories: 60 calories, Fat: 3 grams, Carbohydrates: 8 grams, Sugar: 2 grams, Sodium: 180 milligrams, Fiber: 2.5 grams, Protein: 2 grams, Cholesterol: 0 milligrams
(1) Ambrosone CB, Tang L. Cruciferous vegetable intake and cancer prevention: role of nutrigenetics.
Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-300. 2009. http://www.ncbi.nlm.nih.gov/pubmed/16762953