Roasted Cauliflower & Turmeric Soup
Serves 520 mins prep30 mins cook
Still in winter soup mode? Enter this Roasted Cauliflower & Turmeric Soup - it’s wildly good and oh so simple. I’ve been making this recipe for years now and it's a go-to of mine!
0 servings
What you need
tbsp olive oil
lb cauliflower
tsp turmeric
tsp coriander
tsp red pepper flake
tsp salt
cup vegetable broth
cup coconut milk
tbsp thyme
Instructions
0 Preheat the oven to 400°F. 1 Take the head of cauliflower and break or chop it into florets and place the florets onto a baking sheet. 2 Toss your florets in oil and sprinkle with salt, pepper, and 2 tbsp of olive oil. 3 Place cauliflower in the oven and roast for about 15-20 minutes, or until the tips of the florets are golden brown. 4 Reserve 1/3 cup of the roasted cauliflower and set aside until you are serving - you'll add these as a garnish to each bowl once complete! 5 Heat the remaining olive oil on medium in a heavy-bottomed pot and cook your chopped onion until translucent. 6 Add the remaining cauliflower, turmeric, coriander, red pepper flakes, salt and broth to the pot and heat, covered for 20 minutes. 7 Using a hand blender, purée your soup until it becomes smooth and creamy. Add coconut milk to your mixture and stir well before serving - make sure to top each bowl with the leftover roasted cauliflower some fresh thyme, squeeze of lime and enjoy!View original recipe