Coconut cauliflower golden soup with kefir recipe! A healing, turmeric golden milk soup with creamy cauliflower, sweet coconut, and tangy kefir. So much goodness in one bowl!
Disclaimer: This post is sponsored by Nancy’s. All opinions are my own. Thank you for supporting the brands that support Rhubarbarians!
Hey friends!
Another winter week, another winter soup recipe. Soup is just such a staple this time of year, and definitely isn’t a stranger to the webpages of this blog.
This week, it’s one of those blended creamy soups that heals your soul. Warms you up from the inside out and just makes your day….. amazing. Only whole, real, healing ingredients in this bowl of golden goodness.
Have you heard of golden milk? It’s a Southeast Asian milky, turmeric tea. Made with steamed milk and warming spices. I took this idea of a spiced milk and decided to attempt a soup. A hearty, healing, turmeric soup.
Turmeric can definitely be an acquired taste. It’s totally unique in flavor, with quite a bite to it if you use too much. So, it took a few tries to get the soup just right. Just the right amount of turmeric, blended with coconut milk, creamy white beans, and kefir for that milkiness.
The great northern beans make this soup even creamier, and add some much needed protein, making it a full meal in just one bowl. Great northern beans are AWESOME for adding healthy creaminess to soup. Have you tried my healthy broccoli cheddar soup yet?
It’s no secret around here that I am a giant yogurt lover. My yogurt of choice? Nancy’s. I’ve been using Nancy’s products for as long as I can remember. We go through about 2 giant tubs of their plain yogurt every week.
I love Nancy’s because I know I can trust the product. I know that I am feeding myself and my family something that supports our immune systems. From a family-run company that practices sustainability, and community support. The Pioneers of Probiotics!!!
So, of course I jumped at the chance to try out their new whole milk kefir. Nancy’s Kefir is an organic, fully cultured probiotic drink with more than 56 billion live probiotic cultures per serving. It’s totally organic, non-gmo, and doesn’t include any cane sugar.
I’ve been using the whole milk kefir in everything from smoothies to soups (obvs) to just drinking plain. Little Rhubarbaby is OBSESSED and will drink an entire cup to himself without spilling a drop. Pretty impressive for an 18-month old. LOL!
Some notes about this cauliflower golden soup:
- Turmeric has a very strong flavor, so maybe try golden milk before trying out this soup recipe. Or, use less turmeric.
- On that note, for MORE of a bite if that’s your thing, add some fresh or dried ginger to the spices. It’ll add so much more healing power to the soup!
- Be sure to use full fat coconut milk that doesn’t have any chemicals in it to keep from separating. You don’t need that! Just give a good stir in the can before adding to the soup.
- The lemon is a MUST for this soup. It gives a bit of acidity where it would be lacking without.
Coconut cauliflower golden soup with kefir recipe! A healing, turmeric golden milk soup with creamy cauliflower, sweet coconut, and tangy kefir. So much goodness in one bowl!
- 2 Tbsp coconut oil
- 1 cup diced yellow onion
- 6 cups cauliflower florets
- 1 Tbsp ground turmeric
- 1 tsp ground cinnamon
- 4 cups water
- 1 15.5oz can great northern beans, rinsed and drained
- 1 13.66oz can full fat coconut milk
- 1/2 cup plain Nancy's whole milk kefir
- 1 half of a lemon
- salt and pepper
- More kefir, and cashews for serving
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Heat the coconut oil in a soup pot or dutch oven over medium-high heat. Add the onion and saute until nice and brown, about 10 minutes, stirring occasionally. If the onions start to burn, add a splash of water and deglaze the pan.
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Add the cauliflower florets, turmeric, and cinnamon and saute just until fragrant, about 30 seconds. Add the water and loosen brown bits. Increase heat just to bring to a boil, then reduce heat to simmer. Simmer until cauliflower is very soft, about 10 minutes.
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Add the beans and the coconut milk to the pot and puree with an immersion blender or in batches in a blender. When fully pureed, stir in the kefir. Then squeeze the juice from the lemon into the soup and stir that in. Season with salt and pepper to taste.
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To serve, top with a drizzle of kefir and cashews. Enjoy!
Thank you so much, Nancy’s for sponsoring this post. And thank you, readers for supporting Rhubarbarians!
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories!
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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
Would like to know nutritional values for your recipes.
Something I’m looking at adding in the future. Thanks for reading!