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Turmeric Cauliflower Soup

Turmeric Cauliflower Soup
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There’s no better time for a delicious soup with a nutritional boost than the middle of a Midwest winter!

Featuring fresh cauliflower and hearty red lentils blended smooth with almond milk and vegetable broth and flavored with immune-boosting turmeric, this creamy soup will fill your belly and fuel your body!

Turmeric Cauliflower Soup

Turmeric Cauliflower Soup


  • 1 medium head of cauliflower, chopped
  • 1 medium shallot, quartered
  • 3-4 garlic cloves
  • 2 Tbsp. Heinen’s extra virgin olive oil
  • 1 tsp. turmeric
  • 1 tsp. ground cumin
  • ½ tsp. sea salt
  • ½ cup red lentils
  • 2 cups Heinen’s vegetable broth
  • 2½ cups Heinen’s unsweetened almond milk, divided
  • Fresh herbs, for garnish
  • Cracked pepper, for garnish
  • Lime, for garnish
  • Extra virgin olive oil, for garnish


  1. Preheat the oven to 425ºF. Add the cauliflower, shallots and garlic to a large mixing bowl. Drizzle with olive oil and spices and toss to combine.
  2. Transfer the veggies to a baking sheet and roast for 30 minutes, flipping halfway through.
  3. Once roasted, transfer the veggies to a saucepan. Add the lentils, broth and 2 cups of milk. Stir to combine.
  4. Bring the mixture to a boil, cover and reduce to a simmer for 20 minutes.
  5. Remove from the heat and blend until smooth. Stir in the remaining milk.
  6. Serve immediately and top with desired garnishes.

Turmeric Cauliflower Soup

Melanie Jatsek RD, LD

By Melanie Jatsek RD, LD

Heinen's Chief Dietitian, Melanie Jatsek, RD, LD believes that the answer to a strong, healthy and vibrant body lies within. As a published author with over 20 years of experience in wellness program development, health coaching and professional speaking, Melanie offers expert guidance through Heinen's Club Fx program to help customers take inspired action to build the healthy body they were meant to live in without giving up their favorite foods.

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