Thursday Nugget

Recipe of the Week

Coconut Cauliflower Soup with Ginger and Turmeric

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  • 2 ½ – 3 lbs. Cauliflower (cut into 1 ½ florets)
  • 1 Yellow Onion (chopped)
  • 2 Garlic Cloves (minced)
  • 2 Carrots (peeled and chopped)
  • 2 Celery Stalks (chopped)
  • 3 tablespoons Extra-Virgin Olive Oil
  • ½ teaspoon Ground Turmeric
  • 2 teaspoon Fresh Ginger (grated)
  • 1 teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 teaspoons Thai Red Chili Paste
  • 1 cup Low-Sodium Vegetable Broth
  • 1 can Coconut Milk
  • Zest and Juice of 1 Lime
  • 1 tablespoon Fresh Cilantro (finely chopped as garnish)


Preheat oven to 425°F. Combine cauliflower, 2 tablespoons of olive oil, ¼ teaspoon of turmeric, ½ teaspoon of salt, and ¼ teaspoon of pepper in a large bowl. Toss to coat. Transfer to a parchment-lined rimmed baking sheet; disperse evenly. Bake 20 – 25 minutes or until golden and tender. Meanwhile, heat 1 tablespoon of olive oil in large saucepan over medium heat. Add onion, ¼ teaspoon of turmeric, and pinch of salt. Sauté for 3 minutes. Add garlic cloves, carrots, celery, and ½ teaspoon salt. Sauté for 10 minutes. Stir in Thai red chili paste. Pour vegetable broth into a blender, add ginger, and 1/3 of sautéed vegetables. Blend until smooth, adding more broth if needed. Transfer to a pan over low heat; repeat process two more times. Stir in coconut milk, ¼ teaspoon of salt and zest and juice of lime. Serve with finely chopped cilantro. Serves 6.

“Turmeric is a super anti-inflammatory, and when it’s consumed with a cruciferous vegetable (like cauliflower), it becomes even more potent.” 

— Rebecca Katz, Clean Soups

According to Katz, cauliflower and turmeric are particularly beneficial for breast health.


Katz, R. (2016). Clean soups: Simple, nourishing recipes for health and vitality.

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