Honestly, there are just not enough delicious words to properly describe this soothing and cozy soup… you’ve just got to try it for yourself! But I have to say, I think this is my favorite soup I’ve made on the blog yet! I made it on an afternoon when I was craving something comforting and filling, and wanted it to be extra healthy after a weekend of dining out. I thought about an old recipe that I had on the blog for a cauliflower and turmeric soup and decided it was time to make a fresh, new rendition of it with a little more flavor and oomph. The original recipe used sautéed cauliflower, and I knew it would have way more flavor if I roasted it instead with some onion and garlic. I added in more spices this time around, some coconut milk for extra silkiness, and some spinach and chicken sausage to make it extra filling (the sausage is totally optional though… this soup is a great vegetarian/vegan option without it!). It’s ended up being the perfect makeover to the old tried-and-true recipe, and I am super excited to share the new and improved version with you!

Ingredients
1 large head of cauliflower (about 1 – 1 1/2 lbs), cut into florets
2 tbsp avocado oil (or use avocado oil spray)
1/2 white onion, quartered
3 garlic cloves
2 tsp curry powder
4 cups low-sodium vegetable or chicken broth
1/2 cup (full-fat) coconut milk
1 tsp turmeric
3 handfuls spinach
1 small bunch of fresh flat-leaf parsley for garnish
Optional: 2 or 3 organic chicken sausage links, cut into slices (I used Brat Hans – make sure to use a brand without nitrates, nitrites, MSG, etc.)
1 tbsp extra virgin olive oil
Salt & pepper to taste

Serves 2-3. 

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Place the cauliflower florets and onion on the parchment-lined baking sheet. Drizzle with avocado oil (or spray avocado oil spray to evenly coat cauliflower), then season with 2 teaspoons of curry powder and some salt and pepper. Toss so the cauliflower is evenly coated and seasoned.
3. Roast in the oven for 30-40 minutes or until golden and tender, tossing halfway through. Add the garlic cloves to the baking sheet for the last 20 minutes.
4. If adding the sausage to the soup: Once the cauliflower is nearly done, warm 1 tbsp extra virgin olive oil in a large stockpot. Brown the sausage and sauté  until cooked through. Remove from the pan and set aside on a plate while finishing the soup. 
5. When the cauliflower is finished roasting, set aside 1/3 cup of the roasted florets to use for garnish.
6. Add the rest of the roasted cauliflower, onion, and garlic to the stockpot (the same one used for the sausage) with 4 cups low-sodium vegetable or chicken broth, 1/2 cup coconut milk, and 1 tsp turmeric. Stir and make sure to scrape up all the browned bits that are on the bottom of the pot from cooking the sausage – that will add extra flavor!). Bring to a boil, then reduce to a simmer.
7.  Using an immersion blender, blend the soup until it’s silky smooth.  Alternatively, you can also add everything into a blender in small batches and blend until smooth. Feel free to add more broth if you’d prefer the soup a bit thinner. Season well with salt and pepper.
8. Grab your soup bowls. Place a handful of spinach in the bottom of each, followed by the cooked sausage, followed by the soup. Garnish each bowl with the remaining roasted cauliflower, a swirl of coconut milk, and a sprinkle of chopped parsley. Enjoy!

A few notes about the recipe…

If you’re skipping the sausage, I’d recommend leaving a bit more of the roasted cauliflower out so you can stir into the blended soup to give it some extra texture. 

You can also stir the spinach into the soup and allow it to wilt before ladling the soup into bowls, but I prefer the crisp spinach with the soup poured over it. It softens from the hot soup but doesn’t get super shrunken like it would if you stirred it into the pot.

Feel free to add some thai curry paste to the soup. I didn’t have any and felt the curry powder provided plenty of flavor, but it would definitely be a delicious addition!

Last note… the turmeric in this soup is a total nutrient powerhouse that is super anti-inflammatory and supports immunity (perfect for when you’re feeling a cold coming on!). But since turmeric is fat-soluble, you’ve got to consume it with a fat so your body can absorb it and fully take advantage of all the health benefits of curcumin, the active ingredient in turmeric. So don’t skip the coconut milk or go too light on the avocado oil! Also, black pepper helps to increase the bioavailability of curcumin, so seasoning that soup well is for more than just good flavor!

That’s it! I know you’ll absolutely love this soup, especially as temperatures are coming down and we’re getting into the holiday season!