Turmeric Roasted Cauliflower Soup
Ingredients
-
6
cups
cauliflower florets
-
3
cloves
garlic
-
2
tablespoons
olive oil
-
1
teaspoon
turmeric
-
1
teaspoon
cumin
-
⅛
teaspoon
crushed red pepper flakes
-
½
teaspoon
kosher salt
-
1
medium
onion
-
3
cups
vegetable broth
-
¼
cup
full fat canned coconut milk
-
2
tablespoons
chopped cilantro
Instructions
- Preheat the oven to 450°F.
- Smash the garlic cloves.
- In a large bowl, combine cauliflower florets and smashed garlic, then drizzle with 2 tablespoons of olive oil and toss to coat.
- In a small bowl, mix turmeric, cumin, salt, and crushed red pepper flakes, then sprinkle this mixture over the cauliflower and toss well.
- Spread the cauliflower on a baking sheet and roast for 25-30 minutes, turning occasionally until browned and tender, reserving 1 cup for garnish.
- In a medium pot, heat 1 teaspoon of olive oil over medium heat, add the chopped onion, and cook until translucent.
- Add the vegetable broth and the remaining roasted cauliflower to the pot, bring to a boil, then cover and simmer for 15 minutes.
- Blend the soup until smooth, season with salt to taste, stir in coconut milk, and serve topped with reserved roasted cauliflower and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
159
Total fat
10.5g
Total carbohydrates
14g
Total protein
4g
Sodium
293mg
Cholesterol
0mg
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