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Vegan Cauliflower Apple Walnut Soup with Turmeric

Dr. Jennifer L. Weinberg MD MPH MBE
A creamy vegan soup which is packed with antioxidants, healthy fats and flavor while remaining free of added sugars, dairy, gluten and soy!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 2 Tbsp coconut oil
  • 3 cups cauliflower chopped
  • 3-4 stalks celery chopped
  • 2 medium carrots chopped
  • 1 medium to large apple peeled, cored & chopped
  • 1 tsp ground turmeric
  • 1/2 cup walnut halves lightly toasted
  • 3-4 cups vegetable stock
  • 1/4 tsp fresh thyme optional
  • sea salt & pepper to taste

Instructions
 

  • Heat oil in a large soup pot over medium heat.
  • Add chopped cauliflower and carrots. Cook until soft, stirring frequently, for about 4 minutes.
  • Add chopped celery, apples and turmeric and stir to combine and coat all vegetables evenly.
  • Saute vegetables to cook further, about an additional 5 minutes.
  • Add pre-toasted walnuts and stir to combine.
  • Season with thyme if desired and salt and pepper to taste.
  • Add vegetable stock (adjust amount to desired thickness) and stir to combine.
  • Bring to a boil and simmer until everything is very soft, about 10-15 minutes.
  • Remove from heat and carefully blend with an immersion blender or in batches in a high-speed blender until very smooth.
  • Adjust seasonings as needed to taste.
  • Bring pureed soup to a boil and serve warm.

Notes

This soup is lovely garnished with toasted walnuts and/or parsley!