Curried Cauliflower Soup

The benefits of turmeric: turmeric is a natural anti-inflammatory and pain reliever.  It is an excellent spice to use when suffering with inflamed tendons, joints or muscle strains.  Turmeric provides short term pain relief.  Turmeric also pairs perfectly with cauliflower.



  • 1 head of cauliflower
  • 1 head of lacinato (dinosaur) kale
  • 1 cup button or oyster mushrooms
  • 2 large leeks or 4 small leeks
  • 2 cloves garlic
  • 2 T turmeric
  • 2 T curry powder
  • GF tamari sauce to taste
  • pepper to taste
  • 4 cups of chicken or vegetable stock


Cut 4 small leeks into 1/4 inch slices and sauté for 3 minutes on medium in a soup pot or dutch oven with 1 T olive oil. Roughly chop one head of cauliflower.  Mince the garlic.   Add the cauliflower and garlic to the sautéing leeks and continue to sauté for 2-3 more minutes.

Add the chicken or veggie stock and bring to a boil.  Reduce to med-low and simmer for 5 minutes, until cauliflower is soft.

Using a large measuring cup, take about half of the soup and place it in a blender.   Puree the soup and return to the rest of the soup on the stove.  You can also use an immersion blender and eyeball blending about half of the cauliflower.

Continue to simmer the soup.  Roughly chop the kale into 2 inch pieces.

Dice the mushrooms.  Add both to the soup and continue to simmer for another five minutes.

Stir in the rest of the spices  (turmeric and curry powder).  Season with GF tamari and pepper to taste.

Spoon into bowls and serve.

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