Turmeric Roasted Cauliflower Soup

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Roasting cauliflower enhances the flavors in this delicious, healthy soup. If you haven't jumped on the turmeric bandwagon yet, this soup is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.

Roasting cauliflower brings out its nuttiness and enhances the flavors in this delicious, healthy soup. If you haven’t jumped on the turmeric bandwagon yet, this is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.

Roasting cauliflower enhances the flavors in this delicious, healthy soup. If you haven't jumped on the turmeric bandwagon yet, this soup is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.

This recipe was inspired by one of my favorite cauliflower recipes which I shared in my first cookbook, The Skinnytaste Cookbook. I turned it into a dairy-free, gluten-free soup and loved how it turned out! This is also vegan, whole30, and paleo.

Note: Turmeric’s deep color can easily stain. To avoid a stain, quickly wash any area with which it has made contact with soap and water. To prevent staining your hands, you might consider wearing kitchen gloves while handling turmeric.

You can see more Soup Recipes here!

Roasting cauliflower enhances the flavors in this delicious, healthy soup. If you haven't jumped on the turmeric bandwagon yet, this soup is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.
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4.83 from 63 votes
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Turmeric Roasted Cauliflower Soup

159 Cals 4 Protein 14 Carbs 10.5 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Soup
CUISINE: American
If you haven't jumped on the turmeric bandwagon yet, this is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.

Ingredients

  • 6 heaping cups cauliflower florets, from 1-1/2 pound cauliflower cut into 1-inch florets
  • 3 garlic cloves
  • 2 tbsp olive oil, plus 1 teaspoon
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1/2 tsp kosher salt, to taste
  • 1 medium chopped onion
  • 3 cups vegetable broth
  • 1/4 cup full fat canned coconut milk, shaken well
  • 2 tablespoons chopped cilantro

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

Serving: 11/8 cup, Calories: 159kcal, Carbohydrates: 14g, Protein: 4g, Fat: 10.5g, Sodium: 293mg, Fiber: 5g, Sugar: 2g
WW Points Plus: 4
Keywords: cauliflower soup, coconut milk, soup, turmeric, Vegan, whole30

Roasting cauliflower enhances the flavors in this delicious, healthy soup. If you haven't jumped on the turmeric bandwagon yet, this soup is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.

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204 comments

  1. What a wonderful surprise. It was a “clean out the fridge day” and I had cauliflower to use.   I made this for lunch and it was fast, easy and delicious. 
    Thank you!

  2. This soup is amazing and so delicious, part of our regular rotation. We realized it makes a great base for a seafood chowder. Added some fish and shrimp before the blending, so it gets added to the flavor of the base, then, after blending, added fish, shrimp, scallops, and lobster. Made for an amazing seafood chowder.

  3. Loved this soup! i was looking for low fat, low cholesterol recipes and came across it. I did use light coconut milk and it probably made some difference in the flavor, but it was so tasty and flavorful anyway and I thoroughly enjoyed it. I will make it again.

  4. This is really good! I will make this again for sure! I added extra pepper flakes for more spice and its sooo good! Thank you for all your wonderful recipes!

  5. I think this may be my favorite of the cauliflower soup versions. I used light Pacific unsweetneed coconut milk ( as like a couple other people I am not crazy about coconut milk in general, but like this one, but if not that I just would have used almond milk) I had College Inn low sodium chicken broth open so just used that for the broth this time. I blended all of it in a blender as I find that gets me better results. I skipped the oil and just used a couple sprays of olive oil Misto spray to cook the onions. Loved it, very flavorful.

  6. Delicious!! I added more garlic cloves (because I measure that with my heart lol) and sprinkled about a 1/4 tsp of each of the spices/salt over the onions as that were cooking. Definitely a keeper in the rotation!

  7. I don’t like coconut so have never used coconut milk. Does it have a string flavor? What is a good substitute?

    • No, you don’t notice it at all. It just adds a rich body to the soup. It’s delicious and I used low fat coconut milk.

  8. This is literally the most amazing soup I have ever made 🙂

  9. Yummy…didn’t have enough cauliflower so added broccoli… very tasty, easy to make with everyday ingredients!

  10. My garlic burned and made soup taste like it. Next time I will use powdered in the seasoning mixture to avoid that issue again.
    The soup is easy to make though!!

  11. I made this today and loved it!! But the turmeric stained my non-stick baking pan. Is there a way to get that off or does it even matter? 

  12. Another super easy weeknight meal. The cauliflower tasted so good roasted. Love that there are so few ingredients. My boyfriend added extra coconut milk to his bowl to make his less thick but I enjoyed the texture as is. 

  13. Second time making this. Added red curry to the onion sauté. Also used reduced fat coco milk this time. Definitely noticed the difference but the red curry made up for it. Love it. Thank you!