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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! 
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Herbs, Soup, Vegetables
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 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
 

  • 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
  • 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

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!