Looking for a soup that’s delicious, healthy, and gut-friendly? Well, look no further because this Creamy Cauliflower Turmeric Soup is IT! This soup is loaded with fresh veggies like butternut squash and cauliflower, creamy coconut milk, and turmeric and black pepper to help support your gut health while satisfying your soup cravings. If you only make one soup recipe this season, this should be it!

A creamy, comforting soup is one of the best parts about the Winter season, but a creamy, comforting soup that also supports your gut health? That’s even BETTER! I am so excited to share this recipe with you, in partnership with Seed, the maker of the amazing DS-01™ Daily Synbiotic, which is a huge part of my life. It’s equal-parts delicious and healthy – two qualities that are important to me in all of my recipes, but especially in this one!

Over the years, I’ve been on a journey to heal my gut from a pretty severe eating disorder. Along the way, I learned that decreasing inflammatory foods (note: DECREASING, not cutting out completely!) like dairy, gluten, and refined sugars helped a lot. And, in turn, increasing anti-inflammatory foods like bone broth, cauliflower, turmeric, and black pepper (which, spoiler alert, are ALL in this soup!) has helped tremendously with my overall digestion.

In addition to making dietary changes that support gut health, a quality probiotic is essential. For the past few years, I’ve been taking the Seed Daily Synbiotic, and it has been a game changer, and that’s because it’s both a probiotic and prebiotic, and because the capsule is made with two layers, so that the inner probiotic capsule actually makes it to your colon (and eventually the small intestine) intact. Most probiotics on the market die in your stomach, thanks to our stomach acids and such, rendering them ineffective. And, Seed contains 53.6 Billion AFU, which means it’s powerful AF. Like all things in life, you can’t take a supplement for a day and expect it to work a miracle. Be consistent and commit to supporting your gut health. If you want to try Seed for yourself, use code KALEJUNKIE20 for 20% off your first month’s supply.

What You Need to Make This Creamy Cauliflower Turmeric Soup

Butternut Squash: Now, this is not your typical butternut squash soup recipe, but butternut squash adds a delicious sweet and nutty flavor to this soup! Plus, butternut squash is rich in fiber, which is super beneficial for your gut!
Cauliflower: Cauliflower florets are a MUST for this recipe, and incorporating cruciferous veggies into your diet in general is super helpful for your gut. That’s because these foods contain compounds that your gut bacteria can metabolize into beneficial nutrients.
Yellow Onion: Yellow Onion is perfect in this recipe, because the flavor is strong without being overwhelming.
Olive Oil: Olive oil is one of my favorite oils, because it’s heart-healthy and absolutely delicious! Use a high-quality California olive oil if you can – Trader Joe’s has a great one for only $9!
Turmeric: Turmeric is a very powerful spice that has been used in Middle Eastern and Indian cooking for centuries. When combined with black pepper, which increases its bioavailability and absorption. Turmeric is known for decreasing inflammation in the body, and improve digestion!
Seasonings: In this recipe, we’ll be using cumin, dried rosemary, salt, and ground black pepper to add depth and flavor to this soup!
Bone Broth: Bone broth not only adds a richness to this soup, but is also beneficial for your gut health! Bone Broth has been shown to decrease inflammation and help to repair the gut lining, thanks to its high concentration of gelatin and collagen.
Coconut Milk: Make sure to use full-fat coconut milk here!
Garnishes: These are optional, but highly recommended! I recommend garnishing your soup with some fresh, chopped herbs (like rosemary or parsley), a crack of black pepper, or even a drizzle of a high-quality olive oil. They add the most delicious, finishing touches to this soup!

How to Make This Creamy Cauliflower Turmeric Soup

Start by preheating your oven to 400 F.
Chop all of your veggies into even-sized pieces, so that they all roast evenly. Then, add your chopped veggies to a large mixing bowl.
Toss your veggies with the olive oil, turmeric, cumin, dried rosemary, and salt. I recommend using tongs for the tossing, so that the turmeric doesn’t stain your fingers yellow. 🙂
Transfer your veggies to a baking sheet and roast them for about 25-30 minutes, flipping at the halfway point.
Once they’re done, remove the baking sheet from the oven and let your veggies rest.
Then, place a large soup pot onto the stove and add in your roasted veggies, as well as the bone broth and coconut milk.
Bring the mixture to a gentle boil, then cover, reduce the heat to low, and simmer for about 25 minutes.
Turn off the heat, and transfer the soup into a blender (in small batches) and puree, until the soup is smooth but still maintains some texture. You can also use an immersion blender for this step!
Return the soup to the pot, taste, and add-in more salt and pepper, if desired.
Add garnishes of choice, serve, and enjoy!

Ready to Try out Seed? I’ve Got You!

If you are interested in trying out Seed, I’ve linked it for you, and you can use code KALEJUNKIE20 at checkout to save 20% off your first month’s supply of Seed’s Daily Synbiotic. I can’t wait to hear how Seed is working for you, so if you decide to try it out, be sure to come back and leave a comment below!