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ROASTED CAULIFLOWER AND TURMERIC SOUP

5 from 1 vote
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!
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Total Time 45 minutes
Servings: 4 people
Calories: 220
Ingredients Method Notes

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

Method
 

  1. Roasting the Cauliflower:
  2. Preheat your oven to 400°F (200°C).
  3. Toss the cauliflower florets with olive oil, salt, and pepper.
  4. Spread them evenly on a baking sheet.
  5. Roast for 20-25 minutes or until the edges are golden and crispy.
  6. Prepping the Base:
  7. While the cauliflower is roasting, heat the olive oil in a large pot over medium heat.
  8. Add the diced onions, stirring occasionally until translucent (about 5 minutes).
  9. Stir in the garlic and ginger, sautéing for an additional 2 minutes.
  10. Sprinkle in the ground turmeric, stirring well.
  11. Bringing the Soup Together:
  12. Pour in the vegetable broth and coconut milk to the pot.
  13. Bring the mixture to a simmer.
  14. Add the roasted cauliflower to the pot.
  15. Allow it to simmer for 10-15 minutes, letting the flavors meld.
  16. Season with salt, pepper, and a squeeze of fresh lemon juice.
  17. Blending (Optional):
  18. 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.