Turmeric Roasted Cauliflower Soup
User Reviews
4.8
Turmeric Roasted Cauliflower Soup
Description
Turmeric Roasted Cauliflower Soup begins with roasting cauliflower florets tossed with garlic, olive oil, turmeric, cumin, salt, and optional red pepper flakes at a high temperature to develop a golden, tender base. The roasted cauliflower is combined with sautéed onions in vegetable broth and cooked to meld flavors. Blending the soup until smooth produces a creamy body enhanced by the addition of coconut milk, which lends richness and a hint of sweetness.
The turmeric and cumin provide earthy warmth, balanced by the slight heat of red pepper flakes if used. The garlic and onions contribute to a savory undertone, while the roasted cauliflower rounds out the flavor with caramelized notes. Chopped cilantro stirred in before serving adds a fresh, herbaceous finish.
This soup works well as a comforting starter or light meal and can be served alone or with crusty bread. It brings together aromatic spices and roasted vegetables to deliver a flavorful, creamy option that highlights cauliflower in a distinctive way.
Ingredients
- 6 cauliflower from 1-1/2 pound cauliflower cut into 1-inch florets, heaping cups; florets
- 3 garlic cloves
- 2 tbsp olive oil (plus 1 teaspoon)
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- 1/8 teaspoon red pepper flakes optional, crushed
- 1/2 tsp kosher salt (to taste)
- 1 onion medium chopped
- 3 cups vegetable broth
- 1/4 cup coconut milk shaken well, full fat; canned
- 2 tablespoons cilantro chopped
Instructions
- Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
- Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
- In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
- Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
- Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
- Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 11/8 cup | |
| Calories | 159kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 10.5g | 16% |
| Sodium | 293mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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