Instructions
- Sauté the aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent. This step builds the soup’s flavor base. - Add garlic and vegetables
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chopped celery and sliced carrots. Sauté for another 3–4 minutes, allowing the vegetables to soften slightly and release their natural sweetness. - Incorporate the spices
Sprinkle in the turmeric and ground cumin. Stir well to coat the vegetables evenly. Cooking the spices briefly in oil helps awaken their aroma and enhances their healing properties. Season lightly with salt and black pepper. - Simmer the soup
Add the cauliflower florets, vegetable broth, and water. Stir to combine, then bring the soup to a gentle boil. Reduce the heat to low, cover partially, and let it simmer for 20–25 minutes, or until the vegetables are tender but not mushy. - Finish with brightness
Once the soup is cooked, turn off the heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. - Serve and enjoy
Ladle the soup into bowls and garnish with extra fresh parsley. Serve warm on its own or with whole-grain toast or a simple side salad.
Tips & Variations
- For a creamier texture, blend half the soup and return it to the pot.
- Add a pinch of red pepper flakes or fresh ginger for extra warmth.
- This soup stores well in the refrigerator for up to 4 days and tastes even better the next day.
This golden, healing soup is gentle, flavorful, and deeply nourishing—perfect for restoring balance and comfort with every spoonful. 
