Turmeric Roasted Cauliflower Soup
"Have you yet to embrace the health benefits of turmeric? This recipe is the perfect introduction! I recommend saving a bit of the roasted cauliflower to use as a delightful topping for the soup." Recipe title: "Turmeric Roasted Cauliflower Soup"
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Ingredients
- 6 heaping cups cauliflower florets
- 3 garlic cloves
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1 medium chopped onion
- 3 cups vegetable broth
- 1/4 cup full fat canned coconut milk
- 2 tablespoons chopped cilantro
- 1 teaspoon cumin
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon turmeric
Instructions
- 1
Begin by preheating your oven to 450°F. Crush the garlic cloves using the flat side of a knife.
- 2
In a sizable mixing bowl, combine the cauliflower florets and the crushed garlic. Drizzle 2 tablespoons of olive oil over them. Gently shake the bowl several times to ensure the cauliflower is thoroughly coated with oil.
- 3
In a separate small bowl, mix together the turmeric, cumin, salt, and crushed red pepper flakes. Evenly sprinkle this spice blend over the cauliflower, tossing the mixture well to ensure all pieces are coated.
- 4
Transfer the seasoned cauliflower to a large rimmed baking sheet and position it in the center of the oven. Roast for approximately 25-30 minutes, or until the cauliflower is browned and tender, turning the florets occasionally for uniform cooking. Set aside 1 cup of the roasted cauliflower for later use.
- 5
In the meantime, heat a medium-sized pot over medium heat. Add 1 teaspoon of oil along with the chopped onion, cooking until the onion becomes translucent, which should take about 2 to 3 minutes. Pour in the broth and add the remaining roasted cauliflower to the pot. Bring the mixture to a boil, then reduce the heat and cover, letting it simmer for 15 minutes.
- 6
Using an immersion blender (or a standard blender in batches with caution), blend the soup until it reaches a smooth consistency. Adjust the salt to your liking, then stir in the coconut milk. Serve the soup garnished with the reserved roasted cauliflower and fresh cilantro, and drizzle with extra coconut milk if desired. This recipe yields 4 1/2 cups.