Golden Turmeric Cauliflower Potato Soup

From our friends at Just Thrive

Prep Time: 10–15 minutes
Cook Time: 35–40 minutes
Total Time: 45–55 minutes
Servings: 3–4
Diet: Gluten-free (as long as you use certified gluten-free broth)
Course: Lunch, dinner, or side

Ingredients

• 1 small head cauliflower, cut into florets (about 4 cups)
• 2 medium gold potatoes, peeled and cubed
• ½ onion, cut into wedges
• 3 garlic cloves, peeled
• 3 tbsp olive oil or avocado oil
• 3 cups chicken or vegetable broth (gluten-free)
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp smoked or sweet paprika
• ¼ tsp ground ginger (or ½ tsp grated fresh)
• 1-2 tsp honey or maple syrup (optional, to round out the flavor)
• Juice of ½ lemon (optional, for brightness)
• Salt and pepper to taste
• 2 Just Thrive Probiotic capsules (opened, powder only)

Directions

1. Preheat your oven to 400°F and line a baking sheet with parchment or foil.
2. Spread cauliflower, potatoes, onion, and garlic on the sheet. Drizzle with oil, sprinkle with salt and pepper, and toss to coat.
3. Roast 30–40 minutes, until potatoes and cauliflower are very tender and edges are lightly browned.
4. Let the vegetables cool for 5–10 minutes, then add to a blender with 2 ½ cups of broth, turmeric, cumin, paprika, ginger, and honey/maple syrup if using.
5. Blend until smooth and velvety, adding more broth to reach desired thickness.
6. While the soup is warm, open Just Thrive capsules and blend/whisk in the probiotic powder.
7. Stir in lemon juice, taste, and adjust salt, pepper, and spices.
8. Serve as is or over a scoop of cooked quinoa or rice.

Storage Instructions

• Refrigerate in an airtight container for up to 5 days.
• Reheat gently on the stove, adding a splash of broth or water if it thickens.