Creamy Turmeric Roasted Cauliflower Soup
Simple vegetarian soup made with roasted cauliflower, some Tumeric, onions, garlic, and herbs.
Servings 6
Calories 130kcal
Ingredients
- 1 large Cauliflower Head (about 2 pounds), broken into florets
- 2 Tbsp Olive Oil
- 1 Tbsp Ghee or coconut/avocado oil for a vegan option
- 2 Tsp Turmeric Powder
- 1 Tsp Ginger Powder
- 1 Large Sweet Onion diced
- 2-3 Garlic Cloves pressed
- 5 Cups Low Sodium Vegetable Broth
- ¼ Tsp Chili Flakes or to taste
- Sea salt and pepper, to your taste
- 2 Tbsp Fresh Chopped Parsley
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Add the cauliflower florets and sprinkle with salt, pepper, turmeric and ginger powder. Drizzle with olive oil, then using your hands toss well to get all pieces nicely coated.
- Arrange in a single layer on the baking sheet, then roast in the preheated oven for about 20-25 minutes, or until tender and golden brown on the sides.
- Melt butter/ghee (or if using oil add oil) in a large stockpot over medium-high heat. Add onion and sauté until softens, about 5 minutes. Add in garlic and cook for 1 minute, until fragrant.
- Stir in roasted cauliflower, broth and bring to a simmer. Cook, stirring occasionally, for about 15 minutes.
- Remove from heat and using a hand blender process until smooth and creamy. Taste and season with salt and pepper if needed.
- Serve soup hot, sprinkled with chili flakes and fresh chopped parsley. Enjoy!
Nutrition
Calories: 130kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 832mg | Potassium: 508mg | Fiber: 4g | Sugar: 7g | Vitamin A: 554IU | Vitamin C: 72mg | Calcium: 45mg | Iron: 1mg