Description
Turmeric roasted cauliflower soup is a comforting, creamy dish that warms you from the inside out. With its vibrant golden color and rich flavors, this soup is not only visually appealing but also nourishing. Perfect for chilly evenings or cozy gatherings, it features roasted cauliflower blended with aromatic spices and coconut milk for a delightful finish. In just under an hour, you can enjoy a bowlful of goodness that’s sure to impress family and friends alike.
Ingredients
Scale
- 1 medium head of cauliflower (about 4 cups chopped)
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C). Chop the cauliflower into bite-sized florets, then toss with olive oil, turmeric, salt, and pepper until well-coated.
- Spread the seasoned cauliflower on a baking sheet in a single layer. Roast for about 25-30 minutes until golden brown and tender.
- While the cauliflower roasts, heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent. Add minced garlic and cook for another minute.
- Pour in vegetable broth and bring to a gentle simmer.
- Once the cauliflower is roasted, add it to the pot with the broth mixture. Use an immersion blender to puree until smooth and creamy.
- Stir in coconut milk and lemon juice. Adjust seasoning as needed before serving warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg