Cauliflower Tumeric Soup
User Reviews
5
Cauliflower Tumeric Soup
Description
Cauliflower Turmeric Soup starts with roasting cauliflower florets, red onion, and garlic until soft and lightly browned, enhancing their natural sweetness and depth. The roasted vegetables are blended with chicken broth to form a smooth base. Coconut milk added in the pot enriches the soup, making it creamy without dairy. Turmeric provides a warm, golden hue along with ground coriander and ginger, which add complexity and subtle spice. Simmering the soup allows the flavors to meld evenly.
Finished with lime juice for acidity, this soup is ladled into bowls and garnished with a drizzle of coconut milk, fresh cilantro, sliced green onions, and toasted almond slices for a mix of creaminess, herbaceous notes, and crunch. It serves well as a comforting starter or light meal, balancing earthy and bright flavors.
Using a blend of fresh and dried spices ensures consistent flavor. Roasting the garlic in its skin softens it, lending a gentle garlic undertone. Adjust salt levels to taste for balance. The soup reheats well, maintaining its smooth texture and flavor.
Ingredients
- 1 cauliflower head, cut into florets
- 1 tbsp olive oil
- 1/4 red onion
- 2 garlic cloves, still in skins
- 2 1/2 cups chicken broth divided
- 1 1/4 cup coconut milk light plus more as garnish
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon Turmeric freshly grated or 2 tsp dried
- lime juice from 1
- cilantro for garnish
- green onion sliced, for garnish
- 1/4 cup almond sliced, lightly toasted, as garnish
Instructions
- Preheat oven to 400 degrees F. On a parchment-lined baking sheet, toss together the cauliflower, red onion and garlic cloves with the olive oil. Transfer to the oven to roast for 30 minutes to 35 minutes, until the cauliflower has softened and browned, slightly. Carefully push the garlic out of its shell (it’ll be super soft). To a blender, add 1 1/2 cups chicken broth, cauliflower, red onion and garlic. Blend until very smooth, about 2 to 3 minutes, scraping the sides as needed.
- Pour the cauliflower mixture in a medium pot and add the coconut milk and the remaining 1 cup of chicken broth. Turn the heat to medium and stir, bringing the soup to a simmer. Add the coriander, ginger, salt, pepper and turmeric. Allow to simmer on medium-low for about 10 minutes, until all the flavors merry. Give it one last taste and adjust the salt according to your liking. Stir in the lime juice and then divide amongst bowls.
- Garnish with a drizzle of coconut milk, cilantro, green onions and sliced almonds. This soup is awesome to make at the beginning of the week and then heat up whenever you like. Stays good in the fridge for up to 5 days.
Notes
- Use a blender to puree the soup until very smooth for creamy texture without cream.
- Roasting the garlic in skin softens it so it blends smoothly into the soup.
- Garnish with toasted almonds and fresh herbs to add crunch and brightness.
- Adjust seasoning with salt and lime juice to balance flavors before serving.
- This soup reheats well and can be stored covered in the refrigerator for a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4TO 6
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 582mg | 24% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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