Roasted Cauliflower & Turmeric Soup

Still in winter soup mode? Enter this Roasted Cauliflower & Turmeric Soup – it’s wildly good and oh so simple. I’ve been making this recipe for years now and it’s a go-to of mine! 

The Method

Here’s how to whip up this soup for yourself!

1. Preheat the oven to 400°F.
2. Take the head of cauliflower and break or chop it into florets and place the florets onto a baking sheet.
3. Toss your florets in oil and sprinkle with salt, pepper, and 2 tbsp of olive oil.
4. Place cauliflower in the oven and roast for about 15-20 minutes, or until the tips of the florets are golden brown. 
5. Reserve 1/3 cup of the roasted cauliflower and set aside until you are serving – you’ll add these as a garnish to each bowl once complete!
6. Heat the remaining olive oil on medium in a heavy-bottomed pot and cook your chopped onion until translucent.
7. Add the remaining cauliflower, turmeric, coriander, red pepper flakes, salt, and broth to the pot and heat-covered for 20 minutes.
8. Using a hand blender, purée your soup until it becomes smooth and creamy. Add coconut milk to your mixture and stir well before serving – make sure to top each bowl with the leftover cauliflower some fresh thyme, squeeze of lime, and enjoy! 

HELPFUL EQUIPMENT TO MAKE Roasted Cauliflower & Turmeric Soup

Roasted Cauliflower & Turmeric Soup

Still in winter soup mode? Enter this Roasted Cauliflower & Turmeric Soup – it’s wildly good and oh so simple. I’ve been making this recipe for years now and it's a go-to of mine! 

No ratings yet

Print Recipe Pin Recipe Rate Recipe

Course: Main Course

Cuisine: American

Keyword: Herbs, Soup, Vegetables

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 5

Calories: 163kcal

Author: Emily Laurae

Equipment

• Heavy Bottomed Pot or Dutch Oven
• Wooden Spoon
• Knife
• Cutting Board
• Immersion Blender or Blender

Ingredients

 

1x2x3x

• 1 1/2 pound (680.39 g) Cauliflower Head , cut into 1-inch florets
• 3 Tbsp Olive Oil
• 1 Onion, medium, chopped
• 1.5 tsp Turmeric
• 1.5 tsp Coriander
• 1/4 tsp Red Pepper Flakes
• 1/2 tsp Sea Salt
• 3 cups (705 g) Vegetable Broth
• 1/3 cup (75.33 g) Coconut Milk, full-fat canned, shaken well
• 2 tbsp Thyme, chopped
• 1 Lime, cut into wedges

Instructions

• Preheat the oven to 400°F.
• Take the head of cauliflower and break or chop it into florets and place the florets onto a baking sheet.
• Toss your florets in oil and sprinkle with salt, pepper, and 2 tbsp of olive oil.
• Place cauliflower in the oven and roast for about 15-20 minutes, or until the tips of the florets are golden brown. 
• Reserve 1/3 cup of the roasted cauliflower and set aside until you are serving – you'll add these as a garnish to each bowl once complete!
• Heat the remaining olive oil on medium in a heavy-bottomed pot and cook your chopped onion until translucent.
• Add the remaining cauliflower, turmeric, coriander, red pepper flakes, salt and broth to the pot and heat, covered for 20 minutes.
• Using a hand blender, purée your soup until it becomes smooth and creamy. Add coconut milk to your mixture and stir well before serving – make sure to top each bowl with the leftover roasted cauliflower some fresh thyme, squeeze of lime and enjoy! 

Nutrition

Calories: 163kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Sodium: 843mg | Potassium: 520mg | Fiber: 4g | Sugar: 5g | Vitamin A: 472IU | Vitamin C: 76mg | Calcium: 55mg | Iron: 2mg

Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

• 
  Acai Smoothie Bowl
• 
  Almond Butter
• 
  Apple Bourbon Spice Doughnuts
• 
  Apple Cake with Honey Caramel