Why We Love It: This simple soup recipe is a perfect example of “sattvic” eating, which means it is light, nourishing, and gives energy without being over stimulating or being heavy.

Why it's healthier: This soup is made with cauliflower and zucchini, which is rich in many nutrients and antioxidants and is especially high in vitamin A. Zucchini is also a great source of the antioxidants carotenoids such as lutein, zeaxanthin, and beta-carotene which benefit your eyes, skin, and heart,and may protect against certain cancers. Zucchini can also help lower blood sugar levels as a high fiber carb replacement. Other potential benefits are bone health, anticancer effects, a healthy prostate and thyroid function.

Healthier ingredients: Zucchinis are high in: Fiber, Vitamin A, C and K, and antioxidants carotenoids such as lutein, zeaxanthin and beta-carotene.

Cauliflower and Zucchini Soup With Turmeric

Serves 4


  • 1 cauliflower, chopped
  • 1 can of coconut cream
  • 3 garlic cloves, diced
  • 2 zucchinis, one chopped, one diced.
  • ⅓  teaspoon fresh turmeric grated, or 2 teaspoons of ground turmeric
  • 3 cups of vegetable stock
  • 1 teaspoon of coconut oil
  • 3 spring onions, sliced
  • Salt and Pepper to taste


  1. Heat the coconut oil in a large pot on low heat. Add the garlic and turmeric and stir for a couple of minutes.
  2. Add the stock, cauliflower and 1 chopped zucchini and simmer for 15 minutes. Add the coconut cream and stir in, heating for a few extra minutes.
  3. In a fry pan, heat a little more oil and add the diced zucchini, spring onions and heat for 3-5 minutes, until they are slightly browned.
  4. Blend the cauliflower soup in a blender and serve topped with the cooked zucchini and spring onions.

Nutrition Info: Nutrition information is a rough estimate.

Calories 405, Protein 6g, Total Fat 38.5g, Sat. Fat 34g, Total Carbohydrates 16.5g, Sugar 5g, Fiber 4.5g

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