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

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19 Comments

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  • Reply Ruma Singh February 12, 2018 at 11:47 pm

    I would like to say thanks for sharing such a great information here.

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

    5 stars
    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.

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

    5 stars
    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 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 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 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.

    • 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 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!

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

    Well refined and elegant soup!

  • 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.

    • 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 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 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 Kari January 6, 2017 at 10:04 am

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

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

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

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

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