Slow Cooker Turmeric Cauliflower Soup — heck ya!
Where have I been when it comes to soup lately?! I actually feel a little disappointed I haven’t been on the soup train lately. Wait, I know. I don’t eat soups because the hubby doesn’t like soup. It’s pretty plain and simple. But, he’s gone for the next few weeks so I can have at it. Bring on the Slow Cooker Turmeric Cauliflower Soup. Can I get another heck ya!?!
However, I digress. Let’s break down why this recipe is worth your time. And trust me, it’s worth your time. For starters, can you say easy meal prep?! I’m even going to one-up myself with the fact that you cook it in a slow cooker and puree it in a blender. After all, can you get any easier than a big batch of meal-prepped soup that is also made in a slow cooker and finished off in the blender?
Ok, maybe skipping the blender. Either way, I know you got this.
This recipe offers so many great things. Sometimes you just want to keep up your healthy habits but eat some creamy-delicious comfort foods. This is it. First and foremost, this recipe is packed with vegetables. Pack your belly with nutritious cauliflower, yellow onion, fresh carrots, and savory garlic. So many goodies!
Additionally, you have to get excited about the turmeric. Maybe you’ve even heard some of the buzz behind this so-called super food. This bright yellow food uses bioactive compounds and antioxidants to keep us healthy. Turmeric seems to almost do it all. By eating turmeric you can:
- Fight off inflammation through its bioactive compounds
- Protect your cells with antioxidants
- Boost your mood
- Make your taste buds sing
Next time you hit up the grocery store, I recommend you stock up these ingredients. From there, it’s super easy. Toss all the ingredients (minus the yogurt) into the crock pot and cook away on high for about four hours. If you’re gone at work for the day, cook on low for the full eight hours. It will be fine either way, don’t think you can really screw this one up. Then, when your ready to eat, transfer into a blender and puree until smooth. Finish off with the yogurt and give it one more quick blend. Voila, Slow Cooker Turmeric Cauliflower Soup.
Bonus if you add roasted chickpeas and cilantro! They are by no means a requirement but on occasion I like to add a handful of roasted chickpeas for some crunch. Furthermore, you can even cheat and by the packaged kind from Trader Joes. After all, there is no shame in my game.
I hope this will make your weeknight or Sunday meal prep a million times better and easier. Blame it on the mood boosting turmeric if you like! If you serve up this Slow Cooker Turmeric Cauliflower Soup, don’t forget to tag a snapshot with #stephanieleenutrition on Instagram. I’d love to share what you all cook up! Happy eating xo!
| Prep Time | 5 minutes |
| Cook Time | 4 hours |
| Servings |
servings
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- 1 head cauliflower, cut into florets
- 3-4 carrots, peeled and sliced (I cut into about 1 inch chunks)
- 2 yellow onions, diced
- 3-4 cloves garlic, minced
- 2 tablespoons coconut oil
- 1-2 tablespoons ground turmeric
- 3 cups vegetable broth
- 2 tablespoons rice wine vinegar
- 1 cup plain Greek yogurt
- 2 teaspoons salt
- pepper, to taste
- cilantro, olive oil, and roasted chickpeas (optional for topping)
Ingredients
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- In a large crock pot, add in cauliflower florets, carrot, onion, and garlic. Add in garlic, coconut oil, turmeric, broth, and rice vinegar. Stir to combine. Cook over high heat for 4-5 hours or until carrots are tender.
- When vegetables are tender, transfer to a blender to puree. Add additional water/broth as needed. Puree until smooth. When well combined, add in Greek yogurt and blend for an additional 1-2 minutes. Add salt and pepper to taste.
- Serve hot and top with desired toppings or extra greek yogurt.
