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Paleo Turmeric Cauliflower Soup Recipe

Louise | May 7
Paleo Turmeric Cauliflower Soup Recipe #paleo

When the weather gets cold and grey, all I want to eat is soup. This Paleo turmeric cauliflower soup recipe hits all the right notes for a chilly day. The cauliflower and the coconut cream give this soup a velvety, stick-to-your-bones texture that you crave in the cold weather. The turmeric lends a spicy warmth to the soup as well as a lovely yellow color to chase away the winter blues. Onion and garlic round out the flavor profile with a hearty chicken or bone broth providing the perfect complex and meaty base. With only 10 minutes of prep, and an hour long cook time, this soup can be ready in time for dinner whenever your day needs brightening!

Chicken Broth vs Bone Broth (and Stock)

These days it seems like everyone is talking about bone broth. But what is bone broth really, and how is bone broth different from regular broth? And what about stock? If you’ve ever wondered what the answers to these questions are, read on for a quick guide to all things broth and stock.

  • Broth is made by simmering meat scraps (and sometimes veggies) for 1-2 hours.
  • Stock is made by simmering the bones and their connective tissues for around 3-4 hours so that they release some of their gelatin and collagen. It may or may not contain veggies for flavor.
  • Bone broth is a type of stock (I know, it’s confusing) which is made by simmering bones for 12-48 hours. It has more collagen and gelatin than regular stock because of the longer cook time.

It is important to note that the words broth and stock are often used interchangeably, so always look at the cook times to know exactly what you’re getting. And, of course, you can always consider making your own homemade broth or bone broth.

Top Tips for Pureeing Your Soup in a Blender

The easiest way to puree soup is with an immersion blender but if you don’t have one, a regular blender will still get the job done. Just follow our easy tips to ensure soup success every time.

  1. Cool off – You can always warm your soup again after it’s pureed. Hot soup will steam in the blender which can push the top off. This is messy and potentially a burn hazard so it’s always best to let your soup cool off a little before blending.
  2. Glass half full – Only fill your blender 1/3 – 1/2 of the way full. This allows space for movement and steam as you blend.
  3. Leave an escape hatch – you want to make sure that any steam can escape rather than creating pressure in your blender, Remove or loosen the center cap to create a vent. Cover with a folded dishcloth and hold down while blending.

More Paleo Soup Recipes to Get You Through the Winter

Paleo Turmeric Cauliflower Soup Recipe #paleo

Paleo Turmeric Cauliflower Soup Recipe #paleo

Paleo Turmeric Cauliflower Soup Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Soup, Appetizer
  • Cuisine: American


Brighten up gray days with this warm, sunny soup.



  1. Place the cauliflower, garlic, and onions into a large pot with the chicken or bone broth (or use a pressure cooker).
  2. Cover the pot and simmer for 1 hour or until tender.
  3. Use an immersion blender to puree the vegetables to create a smooth soup. (If you don’t have an immersion blender, you can take the vegetables out, let cool briefly, puree in a normal blender, and then put back into the pot.)
  4. Add in the coconut cream and salt and pepper to taste and mix well.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 65
  • Sugar: 3 g
  • Fat: 4 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 2 g