Anti Inflammatory Turmeric-Ginger Cauliflower & White Bean Soup
Roasting the cauliflower before it ever hits the pot is the move that makes this soup special — those golden, caramelized edges add a depth of flavor you simply can't get from steaming or boiling. Fresh ginger and ground turmeric bring serious warmth, and the black pepper in the recipe actually helps your body absorb the turmeric's active compounds, which is a small but meaningful detail. Creamy white beans bulk it up with plant-based protein and fiber, while the partial blending technique gives you a velvety, thick base without losing all the satisfying texture. Baby spinach stirred in at the end wilts just enough to add color and nutrients without turning mushy. A bright hit of lemon juice at the finish ties everything together and keeps the flavors from feeling heavy. This makes four generous servings, so it's a great option for meal prep — the flavors only deepen as it sits in the fridge overnight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the soup
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp salt, plus more to taste
- 1 tbsp lemon juice
- 2 cups baby spinach
For serving
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a sheet pan, drizzle with 2 tbsp of the olive oil, and season with a pinch of salt. Roast for 20–25 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork.
- 2
While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!