There’s nothing quite like a cozy dinner to lift my spirits in the cold, dark winter months; this simple recipe for my Creamy Vegan Roasted Cauliflower Soup with Turmeric is one of my favorites. Made with just a handful of ingredients (most of which live in the pantry) and a mere 20 minutes of prep time, this comforting bowl of goodness is never far from reach.
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About This Recipe
As a southern Californian, winter is decidedly my most difficult season. I love sunshine, warm weather, and daylight that lasts well past dinnertime. So when the holidays are over and winter is in full effect, I turn to recipes that warm me up from the inside out. Enter my creamy roasted cauliflower turmeric soup!
Made with just a sheet pan and a dutch oven, this creamy, dreamy bowl reminds me of warmer times. Seasoned with earthy turmeric, bright coriander, spicy red pepper flakes, and a tangy splash of lime, the coconutty soup takes on a sunshiny hue that I just can’t get enough of.
I’m also a fan of anything roasted during the winter. Not only are sheet pan meals quick to assemble and easy to clean up (if you use parchment paper), but they also have the added benefit of helping to warm the house.
This deeply flavorful turmeric cauliflower soup just so happens to be both vegan and gluten-free, making it perfect for any crowd - even those who have the strictest New Year’s resolutions! Plus, anytime I can serve a meal out of a mug it feels like a win.
Finally, this simple cauliflower soup recipe is a snap to make. It literally takes just 20 minutes of prep time. The oven does all of the heavy lifting for you, so you can spend more time snuggled up under a blanket. The ideal winter meal!
Ingredients
My roasted cauliflower soup with turmeric takes just a few easy-to-find ingredients. Here are a few notes for you:
- Cauliflower - I usually buy a whole head of cauliflower and break it down into florets because it is quite simple and more affordable. Note that cauliflower leaves are perfectly edible and can be made into their own delicious snack!
- Turmeric, Coriander, & Red Pepper Flakes - These three spices bring a lovely warmth and tang to this vegan cauliflower soup. If you don’t want to bother with multiple spice bottles, feel free to reach for curry powder instead; it has all three in the mix!
- Vegetable Broth - Canned, boxed, homemade, or even bouillon will work here. If you’re not vegan, feel free to swap in chicken broth instead.
- Coconut Milk - This is not the time to reach for the carton you use as your milk substitute. Be sure to reach for full-fat canned coconut milk - it is much creamier and will result in a better mouthfeel for this soup.
- Thyme - I keep a mini-herb garden, so I used fresh thyme. If you are using dried, drop down to just 2 teaspoons.
- Lime - When it comes to citrus, fresh is ALWAYS best. To get the most juice out of your fruit, give it a firm roll on the countertop for about 10-15 seconds before cutting.
Equipment
You don’t need much kitchen equipment to make this creamy cauliflower soup, which is yet another reason to love it. That said, here are some items that will make your life better:
- Heavy Bottomed Pot or Dutch Oven - When it comes to kitchen equipment, the adage “you get what you pay for” is often true. You don’t have to spend a fortune, but I don’t suggest getting the dollar store version, either. Pots and pans should feel heavy for their size; avoid purchasing pots and pans with thin bottoms as things will scorch more easily.
- Wooden Spoon - Wooden spoons are excellent for many tasks, soup-making included. They are naturally antibacterial, their handles won’t burn your hand, and they won’t scratch your pot (if you’re using non-stick, this is especially important). Be sure to grab a good quality one as cheap ones will often splinter, and keep it in good health by hand-washing it and touching it up with mineral oil from time to time.
- Immersion Blender - While you can certainly get away with using a regular blender for this soup, I highly recommend investing in an immersion blender. They take up almost no cabinet space and prevent you from having to dirty the blender pitcher or work in batches.
How to Make
Prep
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 tablespoons of olive oil.
Roast
Place cauliflower in the oven and roast for about 15-20 minutes, or until the tips of the florets are golden brown. Reserve ⅓ cup of the roasted cauliflower and set aside until you are serving - you'll add these as a garnish to each bowl once complete!
Assemble
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 cauliflower some fresh thyme, squeeze of lime, and enjoy!
Pro Tips
- Buy bagged florets or frozen cauliflower to cut down on prep time. Frozen veggies roast just as well as fresh!
- Immersion blenders are the Kitchen God’s gift to creamy soups. If you get a stick blender, you can avoid dirtying the pitcher of your full-sized blender and make this mostly in just one pot! If you are using a regular blender, be sure to work in batches to prevent spillage. Also, use a kitchen towel to hold the lid on - the steam will sometimes cause the lid to pop off and make a mess.
- Use parchment paper. As a general rule, I always reach for my roll of parchment paper whenever I’m using my sheet pan - it makes clean up a snap! If you’re feeling eco-conscious, don’t worry; parchment paper can be composted.
- Save some cauliflower for texture! While I’m a huge fan of creamy soups, sometimes they feel a little one-note. Reserving some cauliflower for garnishing means you’ll have a bit of chew, which for some reason makes it feel more filling.
Frequently Asked Questions
Yes! As with most soups, this turmeric roasted cauliflower number tends to get better after a day or two in the fridge. Once made, it should last in an airtight container for up to a week in the refrigerator.
Sure! If you feel as though the soup is too thin after blending, you can simmer it with the lid off, stirring occasionally - the excess liquid will evaporate, leaving you with a thicker consistency. Conversely, if your soup is too thin, simply add a bit more coconut milk (or cream, if you aren’t vegan).
Technically speaking, yes, you can freeze this soup. However, most creamy soups will have a tendency to split upon freezing and defrosting. I suggest you eat it within a week of making the soup for the best results.
Related Recipes
As always, I love seeing your creations and hearing from you! If you try the recipe for this Roasted Cauliflower & Turmeric Soup, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Roasted Cauliflower & Turmeric Soup
Equipment
- Heavy Bottomed Pot or Dutch Oven
- Wooden Spoon
- Knife
- Cutting Board
- Immersion Blender or Blender
Ingredients
- 1 ½ pound (680.39 g) Cauliflower Head , cut into 1-inch florets
- 3 tablespoon Olive Oil
- 1 Onion, medium, chopped
- 1.5 teaspoon Turmeric
- 1.5 teaspoon Coriander
- ¼ teaspoon Red Pepper Flakes
- ½ teaspoon Sea Salt
- 3 cups (705 g) Vegetable Broth
- ⅓ cup (75.33 g) Coconut Milk, full-fat canned, shaken well
- 2 tablespoon 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.1 ½ pound Cauliflower Head
- Toss your florets in oil and sprinkle with salt, pepper, and 2 tablespoon of olive oil.3 tablespoon 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 ⅓ 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.1 Onion
- Add the remaining cauliflower, turmeric, coriander, red pepper flakes, salt and broth to the pot and heat, covered for 20 minutes.1.5 teaspoon Turmeric, 1.5 teaspoon Coriander, ¼ teaspoon Red Pepper Flakes, ½ teaspoon Sea Salt, 3 cups Vegetable Broth
- 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!⅓ cup Coconut Milk, 2 tablespoon Thyme, 1 Lime
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