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Turmeric Zucchini Cauliflower Soup Recipe

  • Author: Vicky & Ruth
  • Total Time: 40 minutes
  • Yield: 10 servings 1x


Rich, creamy and full of flavor, our cauliflower soup recipe is perfect for when you don’t feel like spending hours at the stove! Great as a winter or summer soup, enjoy it hot or cold!



1 tbsp olive oil

1 large sweet onion, diced

2 lbs zucchini, diced

2 lbs frozen cauliflower, thawed

1-inch piece of fresh ginger, minced or grated

1 tsp turmeric

1 tsp salt

1/8 tsp black pepper (or to taste)

6 cups vegetable broth or water

1/2 of a 13.5oz can full-fat coconut milk

Aleppo pepper to taste (optional)


  1. Heat the olive oil in a large soup pot. Add the onion and saute over medium heat for 3-5 minutes, or until translucent
  2. Add the zucchini, cauliflower, ginger, turmeric, salt and pepper, and continue cooking for 2-3 more minutes, stirring often. Add the broth or water, bring to a boil, reduce heat and simmer, covered, for about 20 minutes, or until the cauliflower is tender. Let it cool slightly
  3. Transfer to a blender, and blend until smooth ( make sure to put a kitchen towel over the lid, in case the hot liquid splashes)
  4. Add coconut milk, mix well.
  5. Serve hot or cold. If desired, top with crushed Aleppo pepper or see note 1 for more options
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: soup
  • Method: Stove top
  • Cuisine: Vegan


  • Serving Size: 1 1/2 cups
  • Calories: 101
  • Sugar: 5.6
  • Sodium: 657.3
  • Fat: 6.3
  • Saturated Fat: 4.1
  • Unsaturated Fat: 1.6
  • Trans Fat: 0
  • Carbohydrates: 10.3
  • Fiber: 3.2
  • Protein: 3.8
  • Cholesterol: 0

Keywords: vegan, gluten free, caulilower, zucchini, coconut milk, soup, turmeric

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