Skinnytaste > Egg Free Recipes > Turmeric Roasted Cauliflower Soup

Turmeric Roasted Cauliflower Soup

This post may contain affiliate links. Read my disclosure policy.

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!

Turmeric Roasted Cauliflower Soup

4.83 from 64 votes
5
Cals:159
Protein:4
Carbs:14
Fat:10.5
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.
Course: Soup
Cuisine: American
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.
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Yield: 4 servings
Serving Size: 1 1/8 cup

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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 1/8 cup, Calories: 159 kcal, Carbohydrates: 14 g, Protein: 4 g, Fat: 10.5 g, Sodium: 293 mg, Fiber: 5 g, Sugar: 2 g

Categories:

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.

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




207 comments on “Turmeric Roasted Cauliflower Soup”

  1. I loved this recipe, but think 450 degrees was too high for roasting (I’d do 400 next time).  I didn’t have enough cauliflower, so I subbed in small potatoes.  I also didn’t want to open a can of coconut milk, so I used up the half and half I had on hand.   With that being said, I used a little more water, but it was so good.  I garnished with cilantro and toasted sunflower seeds.

  2. SUCH a crowd pleaser. My parents and bf loved this soup and they are hard to impress when it comes to new dishes. Be sure to get the vegetable broth ratio right so that it stays thick enough. Nailed it the first time, not as great on the second. 

  3. This.Was.Lit.AF. Thank you!!! I frequently make the SkinnyTaste regular cauliflower soup, but THIS was next level. Elegant. Full of Flavor. Balanced. 10 out of 10.

  4. I’m making this for the fourth time tonight! Its amazing and so easy! I usually do the whole can of coconut milk which makes it less “skinny”, but I’m bad at using leftover cocomilk.

  5. My oven does not go above 500* . So how do I convert and cook for the proper amount of time ? also where does one find baby califlower? Is this a mature plant or a not full grown vegetable.???

  6. So delicious! While family loves it! Single handedly made Califlower a staple! I upped the garlic because yes- garlic!

  7. Avatar photo
    Tara MacCarthy

    Great recipe! I have made it numerous times – it’s my go to for a filling and nutritious meal. The blend of spices – perfect! It’s a family favorite.

  8. A wonderful soup. Used a little more garlic and coconut milk beverage. My Vitamix  made the soup smooth and creamy.  Topped with parsley since I did not have cilantro. An absolute keeper.

  9. This was so good!! It was so good that I made a second batch two days later 🤣 I did add more cauliflower tho to make a thicker soup. Yum

  10. I doubled the recipe & added 1/4 tsp of black pepper&  a whole can of coconut milk / 13.2.  It came out delicious – had a couple of people ask me for the recipe. It was a hit!  

  11. Yum!!!! This was so easy, and so delicious. I can’t post a photo because I was too excited to do anything other than eat immediately once it was ready. Perfect flavor, I adjusted nothing other than adding a sprinkle of pepper when serving. I tried to use a hand blender once the cauliflower and stock were done boiling, but it splashed hot liquid so I opened to throw it in my Ninja instead and got a smooth purée instead. Out of this world and perfect for our first day that actually feels fall-ish in California. 

  12. Avatar photo
    Michelle Jeppesen

    Great soup! Especially for fall. I felt like it was lacking a little sweet to its spice. Added 2Tbls of Maple syrup. Perfect!

  13. Avatar photo
    Krista Roussy

    I’ve made this a few times now and it’s a hit! Absolutely love the flavours, will be making it again today and sharing with friends. I make many of your recipes, thank you for sharing!!