What was Julia Child’s favorite soup?

Julia Child was famously fond of French onion soup —specifically, the rich, slow-simmered version topped with toasted baguette slices and bubbling Gruyère cheese. It captured everything she loved: technique, depth, and simple ingredients turned luxurious through time and care. But in her writings, she also adored potage parmentier (leek and potato soup), which is perhaps the closest French cousin to the earthy comfort of sunshine soup .

What is wonton soup made of?

Wonton soup is a Chinese classic built around a clear, savory broth—often chicken or pork-based—with delicate dumplings filled with ground meat, shrimp, and aromatics like ginger, garlic, and scallions. It’s soothing, fast-cooking, and often enjoyed as a starter or light meal. The purity of the broth mirrors what we aim for with sunshine soup: clarity, nourishment, and soul.

Why is it called mulligatawny soup?

The name “ mulligatawny ” comes from the Tamil words milagu (pepper) and tanni (water). Originally a peppery broth served in South India, it was adapted by the British during colonial times to resemble a hearty soup—often with lentils, chicken, and apples. Like sunshine soup , mulligatawny has evolved across cultures but has never lost its core: spice, warmth, and wellness.

What is lung fung soup made of?

Lung fung soup is a Chinese-American specialty known for its bold flavors and thickened texture. “Lung” often refers to dragon (seafood) and “fung” to phoenix (chicken). It typically combines chicken, shrimp, mushrooms, egg ribbons, and a tangy-sweet broth thickened with cornstarch. Though quite different from sunshine soup, both share that mystical quality of being greater than the sum of their ingredients.

Sunshine Soup Recipe - 5 Ingredients, Comforting & Nourishing

Description

This vibrant, creamy soup was born from a gray afternoon in Georgia and has become a healing favorite. Packed with turmeric, coconut milk, and chickpeas, it’s Whole30-friendly and soul-soothing.

Ingredients

Scale

2 tablespoons olive oil
½ cup chopped onions
1 teaspoon mild yellow curry powder
½ teaspoon turmeric
4 cups vegetable broth
1 small head cauliflower, chopped
2 tablespoons whole grain mustard
1 can (14 oz) coconut milk, well-shaken
2 cups cooked chickpeas (or 1 can, rinsed)
1 cup chopped spinach or kale
Juice of ½ lemon
Kosher salt and black pepper, to taste
Optional: ½ teaspoon grated ginger, chopped fresh herbs

Instructions

Heat 1 tablespoon olive oil in a large pot. Sauté onions for 5 minutes.
Push onions to the side, add remaining oil, curry powder, and turmeric. Toast for 30 seconds.
Add broth and cauliflower. Simmer for 15 minutes until tender.
Stir in mustard and blend until smooth with immersion blender.
Add coconut milk, chickpeas, and greens. Simmer another 10 minutes.
Squeeze in lemon juice. Season with salt and pepper to taste. Serve warm.

Notes

Freezes well for up to 3 months. Add grilled bread or a protein like smoked tuna steak for a heartier meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Global Fusion

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 5g
Sodium: 500mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Keywords: sunshine soup, turmeric soup, Whole30, healing soup, coconut cauliflower soup