Creamy, Turmeric Spiced Cauliflower Kale Soup
4.78 from 9 votes

This turmeric spiced cauliflower kale soup is perfect nourishment for winter. It’s got a rich, creamy texture, and it’s so wholesome.

A bowl of golden hued cauliflower kale soup is served with flatbread. It's held in a gray ceramic bowl.

I made and photographed this soup a few weeks ago, when I was home sick with a virus and didn’t care that it was hot and summery outside: all I wanted was a meal of soup and something bready. I’ve been thinking about this thick and creamy cauliflower turmeric kale soup ever since, and I know it’s on its way to becoming a staple for me, whatever the season.

A gray, ceramic bowl is holding a nourishing plant-based stew. It rests on a white surface.

When I threw this soup together I had actually been planning on making, or tweaking, this recipe, but as I went along the meal took on a life of its own. I wanted to add turmeric for color and to offer my body an anti-inflammatory seasoning, and I realized before blending the soup up that I wanted it to be a lot thicker than the creamy, blended soup I was considering initially.

I’d say that the texture is someplace at the intersection of soup, stew, and curry: thick enough to scoop over rice, but still soupy enough to enjoy with a spoon. And you can adjust how soupy it is by adding more or less liquid along the way.

I gave my batch creamy texture with my all-purpose vegan cashew cream, which is my favorite means of adding richness to a recipe like this. If you’re in need of a shortcut, you could add full fat coconut milk instead. I tend to make cashew cream in double batches and store some in the freezer, since I use it so often—it’s easy enough to do, and I’m never sorry I did it!

A close-up, overhead image of a bright golden-colored soup that is flecked with greens. It's served with flatbread.
A bowl of golden hued cauliflower kale soup is served with flatbread. It's held in a gray ceramic bowl.
4.78 from 9 votes

Creamy, Turmeric Spiced Cauliflower Kale Soup

Author – Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 6 servings


  • 1 tablespoon olive oil
  • 1 large white or yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon Kosher salt (more to to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium large head cauliflower, cored and cut into florets and pieces (about 1 1/2 lbs after preparation)
  • 4 cups low sodium vegetable broth
  • 1 cup all-purpose cashew cream (substitute full-fat, canned coconut milk)
  • 1 medium bunch curly kale, stemmed and chopped
  • 1 1/2 tablespoons freshly squeezed lime juice
  • Pita, naan, rice, quinoa, or any other grain accompaniment, for serving


  • Heat the oil in a large pot over medium heat. Add the onion and carrots. Sauté the vegetables for 5-7 minutes, stirring occasionally, or until the onion is clear and soft and the carrots are becoming tender. Add the garlic, turmeric, coriander, salt, and pepper. Sauté for one more minute, stirring constantly.
  • Add the cauliflower and broth. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, or until the cauliflower is completely tender.
  • Puree half of the soup in a standing blender or with an immersion blender, for texture that’s creamy but still textured. You can also blend all of the soup, so that the whole mixture is creamy. Once you’ve blended the soup partially or entirely, return it to the pot and stir in the cashew cream. Bring the soup back to a simmer, then add the kale in handfuls. Cover the soup and simmer for 8-10 more minutes, or until the kale is tender.
  • If the soup is too thick for your liking, add some extra water or cashew cream to loosen it up. Stir in the lime juice. Taste the soup and add extra salt, pepper, and lime as needed. Serve with pita, naan, rice, or any desired accompaniment. Soup can be stored in an airtight container in the fridge for up to five days or frozen for up to 2 months.
A bowl of cauliflower kale soup has been served with torn flatbread. It rests on a white surface.

I love scooping the soup up a flatbread: naan, chapatis, or pita.

As I was enjoying the leftovers I also served it with brown basmati rice that I’d seasoned with lime juice and chopped cilantro, and I loved that, too. It was especially nice when perched next to a few bright flowers, which offered their own healing powers to the meal.

I hope that you’ll enjoy the soup in good health, but if you happen to catch a summer cold, I can attest to how comforting the dish is. Next time I might try it with chard or collards, and I’m guessing that zucchini would be a nice addition for summer, too.

A few weeks into a genuine effort to stay engaged with work while also resting, I’m having a hard time striking a balance that works. It’s a learning process, and each week teaches me something. I’ll stick with it between now and the weekend—and I’ll see you for the Sunday roundup.


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Categories: Recipes, Soups, Stews
Method: One Pot, Stovetop
Ingredients: Cashew Nuts, Cauliflower, Kale
Dietary Preferences: Gluten Free, No Oil, Soy Free, Vegan
Recipe Features: 30 Minute or Less, Meal Prep, Quick & Easy

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Recipe Rating

  1. 5 stars
    I added cooked butterbeans into the soup, but otherwise made it as above (with coconut milk). It was perfect the perfect comfort food during this cold snap.

  2. 5 stars
    I have made this three times in the past month. What a wonderful fall recipe! I only had vegan chicken broth, but other than that stuck to the recipe. I thought cauliflower would be too bland for a main ingredient in a soup, but the tumeric, carrots, onions and broth make this taste like a delicious creamy mash potato dish with loads of flavor. I can’t wait to try some of your other recipes!

  3. Hi Gena,
    I made the cauliflower turmeric kale soup yesterday. It was absolutely the best thing I’ve ever eaten. My husband came home late and found it in the fridge. He ate it, loved it and didn’t even realize it was cauliflower. Thank you for the wonderful recipe.

  4. 5 stars
    Winter is on its way and this nutritious soup along with the amazing health benefits of turmeric will be a health jumbo, keeping body inflammation away with natural healing properties of curcumin.

  5. I was really horribly sick myself a few weeks ago, this soup would have been so perfect then! I’ve bookmarked it in my fall 2018 recipes so once it cools off again i’ll make it, love all the flavors that are used here so it sounds like a sure thing!

  6. This looks like a bowl full of delicious health. Probably the best thing you did for yourself when you were sick! I will definitely put this recipe in my back pocket for a cool day.

  7. May I just say your soups are always incredible? @_@ All of the ones I’ve made from your blog are just SO good, and even though it’s hot outside, I can’t wait to try this. I was obsessed with that creamy cauliflower soup you posted a while back, with the corn and potato. This one looks like it’ll be just as scrumptious! 🙂