with Cauliflower, Carrots & Celery
🕒 Time
- Prep: 10 minutes
- Cook: 25 minutes
- Total: ~35 minutes
🍽 Serves
4
🧾 Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, finely chopped
- 2 large carrots, peeled and sliced
- 2 cups cauliflower florets
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 4 cups low-sodium vegetable broth
- 1 cup water
- Juice of ½ lemon
👩🍳 Instructions
-
Sauté aromatics
Heat olive oil in a large pot over medium heat.
Add onion and cook 4–5 minutes until soft and translucent. -
Build flavor
Add garlic, celery, and carrots. Sauté 2–3 minutes until fragrant. -
Spice it up
Stir in turmeric, cumin, salt, and black pepper. Cook 30 seconds to bloom spices. -
Simmer
Add cauliflower, vegetable broth, and water.
Bring to a gentle boil, then reduce heat and simmer 15–18 minutes until vegetables are tender. -
Finish fresh
Remove from heat and stir in lemon juice. Taste and adjust seasoning. -
Serve
Enjoy warm as-is or slightly blended for a creamier texture.
🌟 Optional Add-Ins & Tips
- Add ginger or a pinch of cayenne for extra anti-inflammatory boost
- Blend half the soup for a creamy, dairy-free version
- Garnish with fresh parsley or cilantro
- Store refrigerated up to 4 days or freeze 2 months
If you’d like, I can also turn this into a detox meal-prep soup, immune-boosting version, or a slow-cooker recipe 💛
