Creamy Turmeric Roasted Cauliflower Soup
Simple vegetarian soup made with roasted cauliflower, some Tumeric, onions, garlic, and herbs.
- 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
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!
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