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Roasted Cauliflower and Turmeric Soup

Published on February 3, 2018, by in Recipes.

I have a long standing love affair with soup. This soup is super easy. I roasted the cauliflower on the weekend, threw it in the fridge, and made the rest on a weeknight for a quick and filling dinner. This soup is a great way to sneak in a lot of vegetables.

Ingredients:

  • 6 cups of cauliflower florets(1-1.5 pounds of cauliflower)
  • 1-3 cloves of garlic, chopped(depending on your garlic tolerance)
  • 2 T EVOO
  • 1 t turmeric
  • 1 t cumin
  • 1/8 t crushed red pepper flaskes(optional)
  • 1/2 t salt
  • 1/2 medium onion, chopped
  • 3 cups vegetable or chicken broth
  • 1/4 cup full fat canned coconut milk

Directions:

  1. Preheat oven to 450F
  2. Place cauliflower florets, onion, and garlic on a sheet pan and drizzle with 2 T EVOO. Toss to coat evenly.
  3. In a small bowl, combine the turmeric, cumin, salt, and optional red pepper flakes. Sprinkle over cauliflower. Toss to coat evenly.
  4. Bake 25-30 minutes. Stir once after 15 minutes. Pull out of oven when they are browned and fork tender. Stop here to make soup later or continue on.
  5. Reserve 1/2-1 cup of florets to the side.
  6. Put florets and broth into a pot on the stove top. Bring to a boil and let simmer for 15 minutes.
  7. Use an immersion blender and blend until smooth. Salt to taste. Stir in coconut milk.  OR, if you have a high powered blender, dump broth and florets in blender and put on hot soup mode. When done, add in coconut milk and pulse until combined.
  8. Pour into bowls. Top with remaining cauliflower florets. Makes 4 servings.

Hot, filling, and nutritious.

 

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