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This creamy cauliflower soup is rich and velvety without containing a bit of dairy (unless you want to use ghee), and the secret is the little-known taro root.
I say taro is little-known, but don’t tell that to the Africans, South Asians, and Oceanic peoples who’ve enjoyed taro root for centuries.
In America, we hardly encounter it, and that’s a shame.
Taro is high in carbs (three times more than potato), but it’s also exceptionally high in gut healing prebiotic fiber (12 percent), and has powerful detoxing benefits.
You’ll also love how taro root balances your blood sugar, as well as the feeling of satiation you feel after enjoying this flavorful creamy cauliflower soup.
It includes the healing spices: turmeric, cumin, red chili, and asafetida. All assist with digestion and help to reduce inflammation.
You can easily enjoy this soup as a meal. It contains almond milk for protein, and an entire cauliflower. Who doesn’t love cauliflower these days right?
I think you’ll appreciate having another beautiful cauliflower recipe in your repertoire. This is also an opportunity to experiment with a new vegetable known as taro root.
RECOMMENDED: Learn more about the gut-healing properties of taro.
Creamy Cauliflower Soup With Taro Root (Vegan)
- 1 small cauliflower cut into 2-inch pieces (6 cups)
- 1-2 taro roots peeled and chopped into 1-inch pieces (1 cup)
- 1 1/2 teaspoons Himalayan pink salt
- 5 cups water
- 1 cup almond milk
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon red chili powder (sub with cayenne powder)
- 1/2 lemon freshly squeezed
- 2 tablespoons fresh herbs (dill, parsley, green onions) minced
- Heat ghee in a medium saucepan over medium-low heat. Add the cumin seeds and cook until lightly browned. Add the turmeric powder and asafetida, and cook for about 10 seconds.
- Add the cauliflower, taro root, and salt, and stir. Cook for 2 to 3 minutes. Add 5 cups water and bring to a boil on high heat, then reduce the heat to low and partially cover. Simmer until the cauliflower and taro root are soft (about 15 minutes).
- Turn off the heat and let the soup cool for 5-10 minutes. Add the almond milk, black pepper, and red chili, and blend the soup until smooth using an immersion blender. If you don’t have an immersion blender use a regular blender, but be very careful when blending hot liquids (allow to cool first and leave room for steam to escape).
- Reheat the soup until hot. Add fresh lemon and taste the soup. Taste for sour lemon flavor. Taste for salt. Taste for pungent black pepper and red chili.
- Finally, serve the soup, and garnish with fresh herbs. I really enjoyed the finely chopped green onions with this soup. Stir them in and it gives a delightful textural element. Enjoy!