This healing golden soup is perfect for fall or winter. It will boost your immune system and nourish your body from the inside out. It’s Fall and I wanted to make a soup a little different. We just got back from a big trip and I wanted to make something warm, nourishing and healing. Then, I thought about making a healing soup, but a creamy one. My son loves pureed soups (that’s mostly why) because I could have made something very healing but more chunky too. And sure, there is chicken noodle soup that is amazing for the immune system (minus the pasta) but I wanted to make something quick and easy to make as I just got back and didn’t want to make the whole process to make the chicken broth and the soup that day (it will come though). So this is how this soup got created.
When I was at culinary school, they thought us that one of the way you can make a creamy soup without using dairy or flour was to use potatoes or beans. In this soup, I used cannellini beans, which are white and creamy beans from Italy. They pair beautifully with the cauliflower and the spices in the soup. I used canned beans but if you have cooked beans ready, definitely use them.
What spices are in the soup?
Turmeric – Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Turmeric is amazing for the heart, brain and immune system. It’s an amazing spice to consume all year long but is great during flu season to help give your immune system a little boost.
Oregano – Oregano is rich in antioxidants and helps fight off bacteria and viruses, and reduce inflammation.
Red pepper flakes – To add a little spiciness to the soup and boost your metabolism and immunity.
Freshly ground black pepper – To add a kick and increase turmeric absorption. Black pepper contains piperine, a substance that enhances the absorption of curcumin by 2,000%.
What toppings for this healing soup?
I simply cooked vegetables in a pan with a little olive oil, minced garlic, pink salt and freshly ground black pepper – easy. In my bowl, I did shiitake mushrooms (amazing for the immune system!), Brussels sprouts and kale (cruciferous vegetables – amazing too!).
For my husband, which is pickier with vegetables, I did fresh corn kernels and garnish the soup with fresh oregano from my garden. Corn is not a vegetable but a grain but I thought it was going well with the soup as the grain complete with the beans in the soup to make a complete protein, and also because I thought it was pretty to repeat the yellow color and mix it with a touch of green.
This healing soup takes about 10 minutes to prepare and 20 minutes to cook, which means you can have a delicious soup for lunch or dinner in about 30 minutes. It’s worth giving it a try. My husband and 4 year old son loved it.
More Immune Boosting Recipes
For more recipes with turmeric that help boost the immune system, have a look at these great recipes too:
- Yellow Chicken Curry
- Indian Chickpea Curry
- Turmeric Milk
- Turmeric Pineapple Smoothie
- Ginger Lemon Turmeric Shots
Serve the soup on its own or a piece of crusty bread for a more complete and rustic meal. Avocado toasts at lunch would be amazing too.
Let me know if you make it and how you liked it!
Healing Golden Soup
- 2 tablespoons extra-virgin olive oil, or coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 knob ginger, skin off and finely chopped
- 2 teaspoons unrefined salt
- 1 teaspoon ground turmeric
- ½ teaspoon dried oregano
- Pinch red pepper flakes
- Freshly ground black pepper, to taste
- 1 can cannellini beans, rinsed and drained
- 1 head cauliflower, cut into florets
- 4 cups vegetable or mushroom broth
- ½ lemon, juiced
- Shitake mushrooms
- Sliced brussels sprouts
- Fresh corn
- Fresh oregano
- In a large pot, heat oil over medium low heat.
- Add onions, cook for 3 minutes, then add in garlic and ginger and cook for another minute.
- Stir in salt, turmeric, oregano, red pepper flakes and black pepper and cook for an additional minute.
- Add in beans and cauliflower, and cover with broth.
- Bring to a boil, reduce heat to low, cover, and cook until cauliflower is cooked through but not mushy, about 20 minutes.
- (While soup is cooking, cook the vegetables you will use to put on top of the soup, in the skillet with a little olive oil, salt and pepper)
- Turn off heat, add in lemon juice.
- Allow to cool slightly and carefully blend the soup, preferably with an immersion blender, until silky smooth.
- Divide soup between bowls, garnish with vegetables and fresh herbs if you like, and serve.