Cauliflower Garlic And Turmeric Soup Recipes

ROASTED CAULIFLOWER AND TURMERIC SOUP

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F/200 C/Gas 6.
• Take the cauliflower and break into either florets or thick slices (both ways work).
• Lay the cauliflower onto a baking sheet.
• Sprinkle with four tablespoons of the olive oil and toss the cauliflower around to make sure it is covered.
• Sprinkle with a good pinch of sea salt flakes.
• Pop the tray into the center of the preheated oven and roast until the cauliflower edges are well browned and almost turning black, but not burnt; this should take about 15 minutes.
• While the cauliflower is cooking, heat the remaining oil in a large soup pan until hot but not smoking.
• Add the onion, carrot, and celery.
• Stir well and then cook for two minutes.
• Add the garlic and stir again.
• Cook for five minutes to soften the vegetables.
• Add the turmeric to the hot stock and give it a good stir.
• If using fresh, peel the turmeric with the edge of a teaspoon, place it into the hot stock and bring to a gentle simmer for 5 to 10 minutes or until the stock takes on a lovely golden color.
• Strain before adding to the soup.
• Pour the turmeric stock into the cooked vegetable and add the potato chunks.
• Bring to a boil and cook for 10 minutes. By this time the cauliflower should be cooked.
• Reserve a few roasted florets for garnish and add the remaining cauliflower to the soup.
• Cook for another 10 minutes making sure the potato is cooked through by testing with the point of a sharp knife.
• Pour the soup carefully into a food processor or Thermomix if you have one and blend to create a smooth, thick soup.
• Taste and adjust the seasoning.
• Serve hot in warmed bowls and garnish with the roasted florets.
• Enjoy!

TURMERIC ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
• Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
• In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
• Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
• Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
• Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.

CAULIFLOWER AND ROASTED GARLIC SOUP

Steps:

• Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
• Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
• Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
• Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.