Turmeric Roasted Cauliflower Soup
Roasting the cauliflower first creates a deep nutty sweetness that pairs beautifully with anti-inflammatory turmeric and black pepper in this velvety soup. It is a comforting and healing meal that comes together with minimal effort.
A silky roasted cauliflower soup spiced with turmeric and black pepper that warms and heals from the inside out.
Nutrition per serving
Ingredients
Produce
Liquid
Spice
Fat
Instructions
Roast the Cauliflower
Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets with one tablespoon olive oil, one teaspoon turmeric, and a pinch of salt. Spread on a baking sheet and roast for 25 minutes until golden and caramelized.
Saute the Onion
While cauliflower roasts, heat remaining olive oil in a large pot over medium heat. Add the diced onion and cook for 8 minutes until soft and translucent, stirring occasionally.
Combine and Simmer
Add the roasted cauliflower to the pot with the onion. Pour in the vegetable broth and stir in the remaining turmeric and all the black pepper. Bring to a simmer and cook for 10 minutes.
Blend and Serve
Use an immersion blender to blend the soup until completely smooth. Alternatively transfer in batches to a stand blender. Taste and adjust seasoning before serving in warm bowls.
Substitutions
Common mistakes
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