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Roasted Cauliflower Turmeric Soup

Healthy (ish), Soups, Vegetarian, Whole 30, Winter

Roasted Cauliflower Turmeric Soup is full of flavors like ginger, coriander, and roasted garlic. It just so happens to be good for you and align with Whole30.

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, and 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.

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. It’s a Whole30 soup that’s 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.

Roasted Cauliflower Turmeric Soup

How to make Roasted Cauliflower Turmeric Soup:

  1. Roast! Line a baking sheet with parchment and add the cauliflower, red onion, and garlic cloves. Roast until everything’s softened and browned.
  2. Blend. Add everything from the baking sheet to a blender with chicken stock and blend until smooth.
  3. Combine with the rest of the ingredients. Add the puree to a dutch oven with the coconut milk, spices, and turmeric.
  4. Simmer. Just for about 10 minutes to bring all the flavors together, then stir in the lime juice.
  5. Serve. In a big bowl. Top with cilantro, almonds, and a drizzle of coconut milk.

Tips and Tricks:

  • This is a very freezer friendly soup. You can make a double batch and freeze leftovers in individual portions either in bags or containers.
  • Feel free to add shredded chicken for more protein or croutons if you’re not Whole30!

Roasted Cauliflower Tumeric Soup

Cauliflower Tumeric Soup

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5 from 4 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 4 TO 6
Calories: 32kcal
Roasted Cauliflower Turmeric Soup is full of flavors like ginger, coriander, and roasted garlic. It just so happens to be good for you and align with Whole30.

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 tbsp 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

  • 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.
CourseDinner
CuisineAmerican
KeywordCauliflower soup, turmeric, whole 30
Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 582mg | Sugar: 1g
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Looking for more soup recipes? here are some of my favorites:

Roasted Cauliflower Tumeric Soup

Harissa Meatballs (Whole 30)

Dinner, Healthy (ish), Whole 30

Harissa Meatballs

Harissa Meatballs (Whole 30) are so delicious and flavorful and 100% Whole 30 compliant. BIG BONUS!

Have you ever tried Whole 30? I’m not going to lie, it can be tough. While I was successful with going 30 whole days and staying within the guidelines, I felt like it was a bit too much meat for me. I don’t eat an enormous amount of meat and I found it challenging. Next time, if I ever did it again, I’d definitely be prepared with more vegetarian-driven meals in my back pocket.

Regardless of whether or not you’re doing Whole 30, the good news is that these meatballs are super delicious and can be made at any time. I make them at least a couple times a month and find them super tasty with ground chicken. They’re spicy and savory and utterly delicious.

What is Whole 30?

If you’re unfamiliar, it’s super similar to Paleo except that there is absolutely no cheating. There are no cheat days, no straying. While there are a lot of things you CAN’T eat, there is a very long list of foods you can eat and a lot of them are delicious.

What Can You Eat On Whole 30?

  • Vegetables (all kinds!)
  • Potatoes (white and sweet potatoes)
  • Grass-Fed Meat
  • Chicken
  • Pork (unprocessed so no cured meats)
  • Seafood
  • Eggs
  • Nuts and seeds
  • Oils (like avocado oil, olive oil) and ghee
  • Coffee (thank the heavens!)

Harissa Meatballs Continue Reading

Gnocchi with Preserved Lemon Alfredo Sauce 

Dinner, Healthy, Healthy (ish)

Gnocchi Preserved Lemon with Alfredo Sauce

I am the most last-minute holiday person in the entire world. A gigantic part of me actually really loves the adrenaline rush of shopping the week-of. My dad and I would always get our holiday shopping like two days before Christmas and it was always way more fun than being planned and perfect.

Gnocchi Preserved Lemon with Alfredo Sauce

This year I somehow have it together. I even bought a few hostess gifts to hand out at parties. (And yes, that is a link to cat and dog bingo.)

Luckily one of the main people on my shopping list (my brother) is already taken care of. I’m going to gift him a KitchenAid® Stainless Steel Cookware Set
because he is just got his first adult job (hello first engineering job!) and is moving into a brand new apartment in a brand new city!!

For this post, I teamed up with KitchenAid® to show you how I put their set to good use by making these very fluffy and cloud-like balls of gnocchi.

Gnocchi Preserved Lemon with Alfredo Sauce

Gnocchi Preserved Lemon with Alfredo Sauce Continue Reading

Squash Saltado

Dinner, Fall, Healthy, Healthy (ish), Vegetarian

Squash Saltado

About a year ago, I promised myself I wouldn’t say anything about the election. Mainly because it’s EVERYWHERE and so many things make my eyes roll and make me SO angry but it’s over now. And I’m so glad I stuck to it—until now—because I feel like this probably was one of the only places where it wasn’t all about politics.

A Cozy Kitchen is about corgis and pie and meatballs. What connects us–no matter what our political opinions–is our love of food and fun.

I’m the first generation in this country. Recently my tia Cecilia started a private Instagram where she shares really old photos of my family when they first arrived to The States. Everyone was so young, so unknowing and so incredibly brave.

Squash Saltado

Squash Saltado

Squash Saltado

Squash Saltado Continue Reading

Late-Summer Succotash with White Bean Puree + Brown Butter

Dinner, Healthy, Healthy (ish), Summer, Vegetarian

Late-Summer Succotash with White Bean Puree and Brown Butter

I feel like a basic b first thing in the morning (every single morning) because this is basically what I make (give or take the white bean puree or eggs). I’ve been eating something like this, a rendition of it, for like the last two months.

I’ve recently learned a few things about myself lately:

1. I need breakfast. It sets me very straight. And makes me genuinely happy.

2. For breakfast, I tend to lean more savory than sweet. (At least during the weekdays when my days need to be productive and want to feel good.)

3. Italian parsley + lemon juice will forever be my favorite flavor combination. It’s so fresh and delicious. Add a good amount of salt to balance out the salt and it’s something that should be put on every single thing.

Late-Summer Succotash with White Bean Puree and Brown Butter

Late-Summer Succotash with White Bean Puree and Brown Butter Continue Reading