Cleansing Cauliflower Turmeric Soup

Cauliflower and turmeric are an excellent taste pairing and an even better health combination. Turmeric is our favorite anti-inflammatory ingredient, with a host of health benefits, and cauliflower is rich in vitamin C and low in fat, calories, and carbohydrates. We added the ALOHA Vanilla Protein to make this a more substantial meal, with a touch of plant-based sweetness.

Serves Two to Four


  • 12-ounce bag cauliflower florets, or 1 large head of cauliflower, chopped
  • 4 large cloves of garlic, peeled and sliced
  • 1 onion, peeled and cut into 1/4-inch thick pieces
  • 2 sprigs of fresh dill, chopped
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon ALOHA Vanilla Protein
  • 2 tablespoons olive oil
  • 1 can coconut milk  (I used a "light" version)
  • 1/2 teaspoon salt, or to taste
  • 2 to 3 teaspoons turmeric, to taste
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Plant-Based Protein Powder



  1. Preheat the oven to 425°F.
  2. Place the cauliflower, onion, and garlic on a baking sheet—drizzle with two tablespoons of oil and sprinkle one of the sprigs of dill and the cayenne on top.
  3. Roast until lightly browned, about 20 minutes. If the garlic begins to brown too quickly remove it from the pan earlier.
  4. While the cauliflower is roasting, place the coconut milk in a blender or food processor. Add the turmeric, salt, the other sprig of dill, and the ALOHA Vanilla Protein. Blend well.
  5. Remove the veggies from the oven—carefully add them to the blender and purée until smooth and consistent.
  6. Ladle the soup into bowls and garnish with dill and cauliflower if desired.