Spelt Cauliflower and Turmeric Soup

A Comforting Bowl with a Healthy Twist

This Spelt Cauliflower and Turmeric Soup is warm, creamy, and full of goodness. The nutty spelt gives body and bite, while cauliflower blends into silky smoothness. A touch of turmeric adds colour and an earthy flavour that turns this simple soup into something special.

It’s the kind of meal that feels both comforting and energising — light enough for lunch but filling enough for dinner. One pot, a few wholesome ingredients, and you’ve got a golden bowl of nourishment ready to serve.

Why This Soup Stands Out

Unlike many blended soups, this one has real texture thanks to the cooked spelt. The balance of creamy cauliflower and grainy nuttiness makes every spoonful satisfying. Turmeric adds anti-inflammatory benefits and a subtle warmth that pairs beautifully with the vegetables.

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Spelt Sweet Chilli Halloumi Wraps

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It’s also perfect for batch cooking. You can make a big pot, portion it out, and enjoy it throughout the week — it reheats beautifully and tastes even better the next day.

Print Recipe

Anti-inflammatory

Spelt Cauliflower and Turmeric Soup

Author: Valentina Cuisine: British Courses: Dinner, Lunch Recipe Keys: C cauliflower soup H healthy S spelt T turmeric V vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Rest Time 45 mins Total Time 1 hr 30 mins

Servings: 4 Estimated Cost: £ 5 Calories: 290

Best Season: Winter, Fall

Dietary:

D Dairy-Free V Vegetarian

Description

A creamy, golden soup combining nutty spelt, smooth cauliflower, and warming turmeric — simple, healthy, and full of flavour.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the soup:

• 1 tbsp olive oil
• 1 onion chopped
• 2 cloves garlic (minced)
• 1 medium cauliflower (cut into florets~700 g)
• 80 g pearled spelt (rinsed)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 900 ml vegetable stock
• 150 ml coconut milk (optional for creaminess)
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tbsp lemon juice (fresh)

For garnish (optional):

• 1 tbsp olive oil (drizzle)
• 1 tsp toasted seeds or nuts (to serve)
• Fresh parsley or coriander (chopped)

Instructions

Sauté the base.

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook for 3–4 minutes until soft and fragrant.

Add spices and cauliflower.

1. Stir in turmeric and cumin, then add cauliflower florets. Toss well to coat in the spices.

Add grains and stock.

1. Stir in the rinsed spelt and pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 25–30 minutes until cauliflower and spelt are tender.

Blend partially.

1. Remove half the soup and blend until smooth, then return it to the pot. This gives a creamy yet textured consistency.

Finish and season.

1. Stir in coconut milk and lemon juice. Adjust seasoning with salt and pepper. Heat gently before serving.

Serve.

1. Ladle into bowls, drizzle with olive oil, and top with seeds or herbs.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 290kcal

% Daily Value *

Total Fat 13g20%

Saturated Fat 5g25%

Sodium 640mg27%

Potassium 720mg21%

Total Carbohydrate 34g12%

Dietary Fiber 7g29%

Sugars 6g

Protein 9g18%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

This soup thickens as it sits — add a splash of water or stock when reheating. The coconut milk gives a silky texture, but you can skip it for a lighter broth.

Storage: Keeps in the fridge for up to 4 days or in the freezer for 2 months.

Keywords: spelt, cauliflower soup, turmeric, healthy, vegetarian, comfort food