Roasted Cauliflower Turmeric Soup

Healthy (ish), Soups, Vegetarian, Winter

Roasted Cauliflower Tumeric Soup

I like to treat January as a reboot month.

I’m currently getting this lil’ blog redone, which is LONG overdue; I’m dyeing white linens (with food!) so I can have the exact colors that I want; I’m going to paint some surfaces all the colors that I think of when I think of A Cozy Kitchen; and of course, I’m eating healthy.

SORT OF BORING. Except this soup is not boring.

Eating healthy for the past few days hasn’t been too bad. I’ve been mainly consisting off of these meatballs, boiled eggs, Korean BBQ, roasted chicken and spaghetti squash. I’m going to post my meal prep for Whole 30 on Monday. I wanted to wait a week because I really wanted to figure out what I ended up being my favorites to grab from this week.

Roasted Cauliflower Turmeric Soup

Roasted Cauliflower Tumeric Soup

This cauliflower soup is healthy and flavorful and the almonds make it part snack, part soup. I have to put lots of toppings in my soup so that it feels substantial.

I’ve also learned that I enjoy chewing foods (if that makes sense). I need soups with lots of toppings so I can chew. It tricks my brain into thinking it’s more of a meal. I always used to eat soup with bread or biscuits so these almonds are a nice healthy option (not nearly as good) but good for the moment. Only 25 more days of Whole 30 lolllll. I CAN DO IT!!

Roasted Cauliflower Tumeric Soup

Not gonna lie the thing that I miss the most is sugar. Last night after dinner I wanted something sweet SO BADLY. Luckily you can have a few servings of fruit a day so I ate a banana and it totally cured my sugar craving. Crazy. That’s all it took for me to chill out.

Cauliflower Tumeric Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4 to 6

Ingredients

  • 1 head of cauliflower, cut into florets
    1 tablespoon olive oil
    1/4 of a red onion
    2 cloves of garlic (still in their skins)
    2 1/2 cups chicken broth, divided
    1 1/4 cup light coconut milk + more as garnish
    1/4 teaspoon ground coriander
    1/4 teaspoon ground ginger
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1 teaspoon freshly grated turmeric or 2 teaspoons dried turmeric
    Juice from 1 lime
    Cilantro, as garnish
    Sliced green onions, as garnish
    1/4 cup sliced almonds, lightly toasted, as garnish

Directions

  1. Preheat oven to 400 degrees F. On a parchment-lined baking sheet, toss together the cauliflower, red onion and garlic cloves with the olive oil. Transfer to the oven to roast for 30 minutes to 35 minutes, until the cauliflower has softened and browned, slightly. Carefully push the garlic out of its shell (it’ll be super soft). To a blender, add 1 1/2 cups chicken broth, cauliflower, red onion and garlic. Blend until very smooth, about 2 to 3 minutes, scraping the sides as needed.

    Pour the cauliflower mixture in a medium pot and add the coconut milk and the remaining 1 cup of chicken broth. Turn the heat to medium and stir, bringing the soup to a simmer. Add the coriander, ginger, salt, pepper and turmeric. Allow to simmer on medium-low for about 10 minutes, until all the flavors merry. Give it one last taste and adjust the salt according to your liking. Stir in the lime juice and then divide amongst bowls.

    Garnish with a drizzle of coconut milk, cilantro, green onions and sliced almonds. This soup is awesome to make at the beginning of the week and then heat up whenever you like. Stays good in the fridge for up to 5 days.
http://www.acozykitchen.com/cauliflower-turmeric-soup/

Roasted Cauliflower Tumeric Soup

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17 Comments

  • Reply Karlie January 6, 2017 at 4:26 am

    NOT boring! This sounds incredible and healing. Can’t wait to see these linens!

  • Reply Mithra January 6, 2017 at 5:20 am

    A perfect soup for cold.. I really loved it !! Thank you !!

  • Reply Kari January 6, 2017 at 10:04 am

    Yum! Looks so healthy!
    Kari
    http://sweetteasweetie.com/antioxidant-smoothie-post-raisin-bran/

  • Reply Fernando @ Eating With Your Hands January 6, 2017 at 2:00 pm

    Reading this right after a big bowl of hearty soup. Perfect for the winter!

  • Reply Denisse | Le Petit Eats January 6, 2017 at 4:21 pm

    This soup looks awesome! I’m also someone who needs ALL the soup toppings, though, if it’s a smooth soup. And my salads need to have a hundred things going on to keep me from getting bored. Whatever it takes to stay on that healthy path, I guess!

  • Reply Laura (A Beautiful Plate) January 6, 2017 at 4:57 pm

    So excited to see your Whole30 meal prep on Monday, because I’m planning on starting it soon…and I’m a bit nervous, but excited too. I have a feeling it will make me much more creative with meals. Except I’m going to miss dairy SO MUCH! I can live without sugar…cheese, milk, and pasta absolutely not.

    • Adrianna Adarme
      Reply Adrianna Adarme January 8, 2017 at 10:47 pm

      Whole 30 is so annoying haha. But I’m feeling great and I think it’s a good thing. Meal prep soon! Yayy!

  • Reply Youth Food Blog January 7, 2017 at 12:53 pm

    Well refined and elegant soup!

  • Reply Monique @ Chew Your Booze January 7, 2017 at 7:42 pm

    I adore turmeric and coconut milk. I often make it as a tea (with fresh ginger and black pepper) as turmeric works as a natural pain killer for me. How exciting to see it all in a soup with cauliflower. I like the addition of the lime. Yum!

    • Adrianna Adarme
      Reply Adrianna Adarme January 8, 2017 at 10:46 pm

      if you love that tea, you’ll love this soup! and the lime gives it a nice freshness. 🙂

  • Reply Autumn January 8, 2017 at 6:22 pm

    How exciting!! This is my favorite food blog and I started Whole 30 this Monday. I’m super stoked to see your recipes.

    • Adrianna Adarme
      Reply Adrianna Adarme January 8, 2017 at 10:44 pm

      oh yayyy! i’m excited about posting my meal prep! day 7 just finished for me. 🙂

  • Reply Lene Bargisen Tranberg January 8, 2017 at 10:26 pm

    I would love a how-to and a sneak peek on your cloths and wall colors for photos.
    You always have such beautiful photos, and I would love to be inspired to take more interesting photos myself. For instance, how do you use lighting? Not the build-in flash, I presume? Do you use softboxes or stationary lamps?
    Have a nice day:-)

  • Reply Flor January 10, 2017 at 9:53 pm

    Hi Adrianna! Happy New Year and Congratulations on your engagement!
    I made this soup last night and the flavors came together so nicely. The almonds- a must. I appreciate the way you bring ingredients together and make them taste so different. I have other cauliflower soups in my arsenal but this is my new favorite.
    BTW- I made your horchata cake for the holdiays and it was delicious!
    Harissa meatballs tomorrow.

  • Reply Karen Hilliard January 11, 2017 at 9:34 am

    I’m making this right now, but I’m adding broccoli and cauliflower, I just happen to have both on hand.
    This looks delicious and I love creamy soups…

  • Reply Cindy January 12, 2017 at 7:59 pm

    Thank you so much for this delicious recipe. I can’t stop eating it! I completed my first Whole 30 before Christmas and am starting a new round. I’m always looking for new recipes. Also enjoyed the harissa meatballs.

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