Creamy Cauliflower Turmeric Soup
Ingredients
The soup
-
1
cup
Butternut Squash
-
1
medium head
Cauliflower, chopped into small florets
-
1
medium
Yellow Onion
-
¼
cup
Olive Oil
-
2
teaspoons
Turmeric
-
1 ½
teaspoons
Cumin
-
1
teaspoon
Dried Rosemary
-
1
teaspoon
Salt
-
4
cups
Bone Broth
-
1
can
Coconut Milk, full fat
-
1
pinch
Ground Black Pepper
Garnishes (optional)
-
to taste
Fresh Herbs, chopped
-
to taste
Black Pepper
-
to taste
Olive Oil, drizzle
Instructions
- Preheat the oven to 400°F.
- Chop all veggies into even-sized pieces and add to a large mixing bowl.
- Toss the veggies with olive oil, turmeric, cumin, dried rosemary, and salt.
- Transfer the veggies to a baking sheet and roast for 25-30 minutes, flipping halfway.
- Remove the baking sheet from the oven and let the veggies rest.
- In a large soup pot, combine the roasted veggies, bone broth, and coconut milk.
- Bring to a gentle boil, cover, reduce heat to low, and simmer for about 25 minutes.
- Turn off the heat and puree the soup in a blender until smooth but textured.
- Return the soup to the pot, taste, and adjust salt and pepper if needed.
- Add garnishes of choice, serve, and enjoy.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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