Creamy Turmeric Roasted Cauliflower Soup
User Reviews
5
Creamy Turmeric Roasted Cauliflower Soup
Description
This soup starts by roasting cauliflower florets tossed with olive oil, turmeric, ginger, salt, and pepper until tender and lightly browned, intensifying their natural sweetness and adding a slight char. Separately, onions and garlic are sautéed until softened, contributing a savory foundation. The roasted cauliflower is then combined with the aromatics and vegetable broth and simmered to meld flavors.
After cooking, the mixture is blended until smooth and creamy, highlighting the turmeric's golden hue and warming spice. A final seasoning adjustment is made to balance flavors. The soup is served hot with chili flakes sprinkled on top for gentle heat and garnished with fresh chopped parsley for brightness and color contrast.
This turmeric cauliflower soup is suitable as a nourishing starter or light meal during cooler weather. Its creamy yet dairy-free base can be adapted with ghee or plant oils to suit dietary preferences. The roasted cauliflower provides body and a mild sweetness that complements the earthy spices.
Ingredients
- 1 large cauliflower about 2 pounds), broken into florets, head
- 2 Tbsp olive oil
- 1 Tbsp ghee or coconut/avocado oil for a vegan option
- 2 Tsp turmeric powder
- 1 Tsp ground ginger
- 1 Large sweet onion diced
- 2-3 garlic pressed, cloves
- 5 Cups vegetable broth low sodium
- ¼ Tsp chili flakes or to taste
- sea salt to your taste
- black pepper to your taste
- 2 Tbsp parsley fresh chopped
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Add the cauliflower florets and sprinkle with salt, pepper, turmeric and ginger powder. Drizzle with olive oil, then using your hands toss well to get all pieces nicely coated.
- Arrange in a single layer on the baking sheet, then roast in the preheated oven for about 20-25 minutes, or until tender and golden brown on the sides.
- Melt butter/ghee (or if using oil add oil) in a large stockpot over medium-high heat. Add onion and sauté until softens, about 5 minutes. Add in garlic and cook for 1 minute, until fragrant.
- Stir in roasted cauliflower, broth and bring to a simmer. Cook, stirring occasionally, for about 15 minutes.
- Remove from heat and using a hand blender process until smooth and creamy. Taste and season with salt and pepper if needed.
- Serve soup hot, sprinkled with chili flakes and fresh chopped parsley. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 832mg | 35% |
| Potassium | 508mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 72mg | 80% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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