AIP Friendly Ginger-Turmeric Cauliflower Soup
Warming, velvety, and deeply aromatic, this golden soup is the kind of bowl that feels like genuine nourishment from the first spoonful. A full head of cauliflower simmers in bone broth until completely tender, then gets blended silky-smooth with full-fat coconut milk for a richness that is completely dairy-free and deeply satisfying. Fresh ginger and ground turmeric do the heavy lifting on flavor, with a whisper of Ceylon cinnamon rounding everything out into something that tastes far more complex than the ingredient list suggests. Every single component here — from the coconut oil to the apple cider vinegar finish — is carefully chosen to stay within autoimmune protocol guidelines, so there are no nightshades, grains, eggs, or legumes hiding anywhere in the pot. The splash of apple cider vinegar added at the end is a small but smart move that brightens the whole soup and keeps it from tasting flat. This recipe makes four generous servings, so it's practical for a weeknight dinner and even better reheated the next day when the spices have had time to deepen. Finish each bowl with a drizzle of coconut oil and a handful of fresh parsley for a little color and freshness that makes it feel genuinely restaurant-worthy.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tsp coconut oil, for drizzling (optional)
Instructions
- 1
Melt 2 tbsp coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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