When I was growing up, it seemed like every other kid would be eating copious amounts of chicken noodle soup every time they got sick. Not me though. No, instead my grandma used to make me cauliflower soup. And if I’m being perfectly honest with you guys, I used to hate it. Now that I’m older and have the benefit of wisdom and experience, I realize just how valuable grandma’s soup was when it came to making sure I stayed healthy. Her famous healing soup recipe used to stop every cold and flu dead in its tracks. That’s why today I’m so pleased to share with our readers the very same recipe that will show you how to make my grandma’s healing cauliflower soup. It’s loaded with hearty vegetables that provide a ton of essential nutrients along with some ground turmeric to really help to give your immune system a much needed boost when you’re feeling under the weather.
Healing Cauliflower Soup to Get Rid of a Cold
What makes this soup recipe so effective at stopping a cold in its tracks is the fact that it’s so incredibly nutrient-dense. After preheating your oven to 400°F, you’ll then want to peel the papery outer skin off your garlic before cutting the top off it. You’ll then need to drizzle it with one tablespoon of olive oil, wrap it in heavy-duty foil, and bake it on a roasting pan for about 30-35 minutes. Along with the cauliflower itself, prepping your garlic like this is the real secret ingredient in this soup recipe. I think everybody already knows how good garlic is for boosting your immune system, but it’s actually one of my favorite foods to cook with because it also contains some excellent anti-inflammatory properties that have been proven to reduce your risk of developing certain types of diseases. (1)
While your garlic is baking in the oven, you can add the remaining olive oil into a large pot and heat it up over a medium heat. Add in the chopped onion first, cooking it for about 4-5 minutes. Commonly paired with garlic, onion is another of my favorite ingredients to use (for many of the same reasons as garlic). Just like garlic, it’s been proven to help strengthen your immune system (2) – which should come as no surprise considering they’re both members of the Allium family of vegetables.
After cooking the onion, add in the potato, cauliflower florets, four cups of homemade bone broth, ground turmeric, and two cups of water. Both the potato and cauliflower florets provide an excellent amount of dietary fiber, vitamins, minerals, and antioxidants to your soup.
All of these essential nutrients work in tandem to further help protect you from the common cold. But it’s the ground turmeric that really shines when it comes to cold treatment and prevention – turmeric milk is actually a traditional beverage used to treat colds, headaches, congestion, and sore throat. The reason turmeric is so great for cold relief is because curcumin (the active biological compound in ground turmeric) contains extensive anti-inflammatory, antiviral, antimicrobial, and anti-oxidative properties. (3)
You’ll still need to cook the soup for another 10-15 minutes or so. When you’re ready to serve it, add one cup of the soup into a blender. Squeeze your softened garlic into the blender as well, and blend until smooth. Stir this mixture of garlic and soup back into the main pot along with some fresh parsley or coriander. Season your soup with a bit of salt and pepper as a finishing touch. With all of that done, you’ll be all set to enjoy a delicious bowl of soup that will have you feeling like yourself again in no time at all.
(You may also like: How to Make Healing Bone Broth Matzo Ball Soup to Get Rid of a Cold)
How to Make My Grandma’s Healing Cauliflower Soup (Good for a Cold)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- 1 head of garlic
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 medium cauliflower, broken into florets
- 1 tsp ground turmeric
- 1 large potato, peeled and diced
- 4 cups homemade bone broth or stock
- 2 cups water
- chopped fresh parsley or coriander, to serve
- salt, black pepper to taste
- Preheat oven to 400°F.
- Peel (most of) the papery outer skin off the garlic.
- Cut the top off the head of garlic.
- Drizzle with 1 tablespoon of olive oil and wrap in heavy-duty foil.
- Place the garlic on the roasting pan.
- Bake 30-35 minutes or until softened.
- Meanwhile, in a large pot heat the remaining olive oil over medium heat.
- Add the onion and cook for 4-5 minutes or until softened and translucent.
- Add the potato, cauliflower florets, turmeric, bone broth and water and bring the soup to a low boil.
- Cover with a lid and cook for 10-15 minutes or until the potato is fork tender.
- Place 1 cup of the soup in a blender.
- Squeeze the softened garlic into the blender and blend until smooth.
- Stir in the garlic mixture and chopped parsley into the soup.
- Season with salt and black pepper to taste.
- Serve warm.