Roasted Cauliflower and Turmeric Soup

Summary

Ready to dive into the flavorful world of Roasted Cauliflower and Turmeric Soup? This soul-soothing, anti-inflammatory powerhouse is not just a treat to your taste buds but also packed with health benefits. Perfect for a chilly evening or when you’re in need of some comfort food with a health kick. Let’s get cooking!

Ingredients

• Roasted Cauliflower
• 1 large head of cauliflower, cut into florets (about 4 cups)
• 3 tablespoons of olive oil (45 ml)
• Salt and pepper, to taste
• Soup Base
• 2 tablespoons olive oil (30 ml)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger (15 ml)
• 2 teaspoons ground turmeric (10 ml)
• 4 cups vegetable broth (950 ml)
• 1 can (14 oz) full-fat coconut milk (400 ml)
• Juice of 1 lemon
• Salt and pepper, to taste

Preparation and Cooking Time:
45 minutes

Serves:
4

Nutritional Facts (per serving):

• Calories: 220
• Protein: 5g
• Carbs: 20g
• Dietary Fiber: 4g
• Sugars: 5g
• Fat: 15g
• Sodium: 400mg

Instructions

1. Roasting the Cauliflower:

• Preheat your oven to 400°F (200°C).
• Toss the cauliflower florets with olive oil, salt, and pepper.
• Spread them evenly on a baking sheet.
• Roast for 20-25 minutes or until the edges are golden and crispy.

2. Prepping the Base:

• While the cauliflower is roasting, heat the olive oil in a large pot over medium heat.
• Add the diced onions, stirring occasionally until translucent (about 5 minutes).
• Stir in the garlic and ginger, sautéing for an additional 2 minutes.
• Sprinkle in the ground turmeric, stirring well.

3. Bringing the Soup Together:

• Pour in the vegetable broth and coconut milk into the pot.
• Bring the mixture to a simmer.
• Add the roasted cauliflower to the pot.
• Allow it to simmer for 10-15 minutes, letting the flavors meld.
• Season with salt, pepper, and a squeeze of fresh lemon juice.

4. Blending (Optional):

• If you prefer a smoother Roasted Cauliflower and Turmeric Soup, use a hand blender to puree the soup until smooth.

Pro Tips

1. Turmeric Staining: Turmeric can stain your utensils and counters. Be quick to clean up any spills.
2. Boost the Heat: If you like a bit of spice, consider adding a chopped chili or a pinch of red pepper flakes when sautéing the onions.
3. Storage: This Roasted Cauliflower and Turmeric Soup stores beautifully in the fridge for up to 5 days. Ensure it’s in a sealed container.

Serving Suggestions

• This Roasted Cauliflower and Turmeric Soup pairs wonderfully with a crusty slice of whole-grain bread.
• A sprinkle of fresh cilantro or parsley can add a pop of color and freshness.
• Consider a drizzle of olive oil or a sprinkle of toasted coconut flakes for added texture and flavor.

On AH7, we’re all about wholesome, delicious, and healthful recipes. And this Roasted Cauliflower and Turmeric Soup is no exception. Dive into this bowl of goodness and feel the warmth and nourishment it brings to every cell of your body. Stay inspired, stay healthy, and remember: every meal is a step towards a better, healthier you!

ROASTED CAULIFLOWER AND TURMERIC SOUP

Ready to dive into the flavorful world of Roasted Cauliflower and Turmeric Soup? This soul-soothing, anti-inflammatory powerhouse is not just a treat to your taste buds but also packed with health benefits. Perfect for a chilly evening or when you’re in need of some comfort food with a health kick. Let’s get cooking!

5 from 1 vote

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Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

ROASTED CAULIFLOWER AND TURMERIC SOUP

Amount per Serving

Calories

220

% Daily Value*

Fat

 

15

g

23

%

Sodium

 

400

mg

17

%

Carbohydrates

 

20

g

7

%

Fiber

 

4

g

17

%

Sugar

 

5

g

6

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Roasted Cauliflower
• 1 large head of cauliflower cut into florets (about 4 cups)
• 3 tablespoons of olive oil 45 ml
• Salt and pepper to taste
• Soup Base
• 2 tablespoons olive oil 30 ml
• 1 large onion diced
• 3 cloves garlic minced
• 1 tablespoon freshly grated ginger 15 ml
• 2 teaspoons ground turmeric 10 ml
• 4 cups vegetable broth 950 ml
• 1 can 14 oz full-fat coconut milk (400 ml)
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

• Roasting the Cauliflower:
• Preheat your oven to 400°F (200°C).
• Toss the cauliflower florets with olive oil, salt, and pepper.
• Spread them evenly on a baking sheet.
• Roast for 20-25 minutes or until the edges are golden and crispy.
• Prepping the Base:
• While the cauliflower is roasting, heat the olive oil in a large pot over medium heat.
• Add the diced onions, stirring occasionally until translucent (about 5 minutes).
• Stir in the garlic and ginger, sautéing for an additional 2 minutes.
• Sprinkle in the ground turmeric, stirring well.
• Bringing the Soup Together:
• Pour in the vegetable broth and coconut milk to the pot.
• Bring the mixture to a simmer.
• Add the roasted cauliflower to the pot.
• Allow it to simmer for 10-15 minutes, letting the flavors meld.
• Season with salt, pepper, and a squeeze of fresh lemon juice.
• Blending (Optional):
• If you prefer a smoother Roasted Cauliflower and Turmeric Soup, use a hand blender to puree the soup until smooth.

Notes

PRO TIPS:

Turmeric Staining: Turmeric can stain your utensils and counters. Be quick to clean up any spills.
Boost the Heat: If you like a bit of spice, consider adding a chopped chili or a pinch of red pepper flakes when sautéing the onions.
Storage: This Roasted Cauliflower and Turmeric Soup stores beautifully in the fridge for up to 5 days. Ensure it’s in a sealed container.

SERVING SUGGESTIONS:

This Roasted Cauliflower and Turmeric Soup pairs wonderfully with a crusty slice of whole grain bread.
A sprinkle of fresh cilantro or parsley can add a pop of color and freshness.
Consider a drizzle of olive oil or a sprinkle of toasted coconut flakes for added texture and flavor.