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.
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.
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Turmeric Roasted Cauliflower 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.
Last Step:
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Delicious recipe. I added 1 small potato and two carrots to the roasting vegetables. I also added some spice tarragon and a bit of curry. I cut way back on the salt. Wonder if a touch of lemon might add a little zing at the end. The garnish is the perfect topper!
I loved this recipe. It was a hit in our house!
I’m so glad!
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!
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.
Wow adding seafood…I bet that’s fabulous.
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.