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.
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.
How to make Roasted Cauliflower Turmeric Soup:
- Roast! Line a baking sheet with parchment and add the cauliflower, red onion, and garlic cloves. Roast until everything’s softened and browned.
- Blend. Add everything from the baking sheet to a blender with chicken stock and blend until smooth.
- Combine with the rest of the ingredients. Add the puree to a dutch oven with the coconut milk, spices, and turmeric.
- Simmer. Just for about 10 minutes to bring all the flavors together, then stir in the lime juice.
- 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!
- 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.
Did you make this recipe? Let me know on Instagram!
Looking for more soup recipes? here are some of my favorites:
- Instant Pot Chicken Tortilla Soup
- Best Pumpkin Chili
- Broccoli Cheddar Soup
- Roasted Green Tomatillo Pozole
- Green Gazpacho