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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

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.


  • 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


  • 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.
KeywordCauliflower soup, turmeric, whole 30
Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 582mg | Sugar: 1g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Did you make this recipe? Let me know on Instagram!

Looking for more soup recipes? here are some of my favorites:

Roasted Cauliflower Tumeric Soup

Cornbread Chicken and Dumplings

Dinner, Fall, Quick and Easy, Soups, Winter

Cornbread Chicken and Dumplings

Let’s talk about that real comfort food: Cornbread Chicken and Dumplings.

I have been on the verge of almost getting sick for almost a month. And if you’re like me and feeling a bit under the weather or are simply FREEZING cold all the time, then look no further. All you need in your life is a big bowl of this Cornbread Chicken and Dumplings.

Cornbread Chicken and Dumplings

What is Chicken and Dumplings

The great folks at Wikipedia tell me that chicken and dumplings is a dish that consists of chicken cooked in water, resulting in chicken broth. And then brought to a boil with drop biscuits/dumplings added and then cooked.

This recipe is pretty Southern but I can think of a few other iterations from other parts of the world.

It’s a super comforting dish. The dumplings are cooked throughout with the broth feeling generous and warming.

Cornbread Chicken and Dumplings

How to Make Chicken and Dumplings

This recipe couldn’t be simpler because it relies on a store-bought chicken broth. Of course, if you have some homemade chicken broth in the fridge, by all means use it!

Here’s Are the Steps:

– Sauté the onion, carrot and celery together
– Add the butter and when it’s melted, add the flour.
– The flour will dissolve into the melted butter, creating a bit of a roux. This will help thicken the soup broth
– Next, add the thyme. Thyme is a key ingredient in making any chicken soup absolutely delicious. It’s a MUST!
– After the thyme comes the chicken broth. Again, store-bought or homemade! Whichever one you have–both will work.
– Bring it to a simmer and cook for about 15 minutes, you really want the flavors married.
– While that’s going, mix up the dumpling batter. It’s super simple: buttermilk, a bit of leavening, salt, flour and corn meal. It tastes SO much like cornbread, it’s amazing.
– In the boiling points of the broth, you drop in the batter using a cookie scoop. Dropping it in the boiling point, creates a super fluffy cornbread.
– Cover the pot and that’s it! The dumplings will cook in about 5 minutes.

Cornbread Chicken and Dumplings

If you make this, for sure let me know on Instagram!

Cornbread Chicken and Dumplings

5 from 14 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving Size: 4
Calories: 156kcal
Cornbread Chicken and Dumplings is a comforting winter or fall meal. A classic chicken soup is the base and on top are fluffy cornbread dumplings!



  • 2 chicken bone-in chicken thighs
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 ribs celery, diced
  • 2 small carrots, finely chopped
  • 3 sprigs thyme, leaves removed
  • 1 tablespoon all-purpose flour
  • 10 turns of freshly-cracked pepper
  • 4 cups low-sodium chicken stock


  • 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup + 1 tablespoon shaken buttermilk


  • Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment. Place the chicken side-by-side and drizzle with about a tablespoon of olive oil. Sprinkle both thighs with a few pinches of salt and pepper. Transfer to the oven to roast for 20 to 25 minutes, until the tops are golden brown and the juices run clear. Remove from the oven and set aside to cool. When they reach closer to room temperature, use two forks to shred the chicken. Discard any scraps and set the shredded chicken aside.
  • In a dutch oven or medium pot, set over medium heat, add the butter. When melted, add the celery, carrot and thyme. Cook until slightly softened, about 2 to 3 minutes. Mix in the flour and cook for about 1 minute. Next pour in the chicken stock. Bring the mixture to a simmer and then immediately bring it down to medium low; cook for about 6 to 7 minutes, until slightly thickened.
  • While the soup is cooking, let’s make the dumplings! In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Pour in the buttermilk and mix until combined.
  • Give the soup a taste and adjust the salt to your liking and add a bunch of black pepper. I added about 10 turns. Bring the soup up to a gentle simmer and drop tablespoons or ice cream scoops of dumpling dough right onto the boiling point (this will make super fluffy dumplings) and then repeat with the remaining dumpling dough. Cover and cook for about 5 minutes until the dumplings are fluffy and cooked through. Move a dumpling aside and slide the reserved shredded chicken into the pot. Divide amongst bowls and serve!


If you're looking to save some steps, you can skip making the chicken and use a store-bought rotisserie chicken!
OR, you can put some leftover turkey in it! HINT HINT!
CourseDinner, Main Course
CuisineAmerican, Southern
Keywordchicken and dumplings, chicken and dumplings recipe, chicken n dumplings, easy chicken and dumplings
Calories: 156kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Adapted from The Year of Cozy

Simple Asparagus Soup and an Extra Cheesy Grilled Cheese with Broccolini

Healthy, Healthy (ish), Soups, Vegetarian

Asparagus Soup with Veggie Grilled Cheese

I woke up in a mood on Monday. It was gloomy. I had two new breakouts on my cheek and I had to take Amelia to the vet. Somehow her vet visit ended up being twice as much as it should have been (she’s ok, just a normal check-up).

On my way home from the vet, lights on my car’s dashboard started going off like crazy which forced me to pull over into a grocery store parking lot and call Josh for help. While I was in Josh’s car, explaining what had happened to my car his car battery died. It was one of those days, one of those Mondays…

I’ve been trying to snap myself out of my annoyed, shade-faced of a mood for the past couple days. I feel like my face has been in a permanent state of this.

My cure is cheese. And a soup that is so simple, you’ll wonder why you haven’t made it before.

Asparagus Soup with Veggie Grilled Cheese

Asparagus is bursting at the super markets and farmer’s markets. If you’re lucky, you’ll find some delicious super fresh asparagus for like $2.50 or $3 a bunch. If you do, buy two bunches and eat it with everything. Like all good things in life, it only lasts for so long.

Asparagus Soup with Veggie Grilled Cheese Continue Reading