Creamy Turmeric Roasted Cauliflower Soup Recipes

ROASTED CAULIFLOWER SOUP WITH COCONUT AND TURMERIC

Steps:

• Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, ½ teaspoon ground turmeric, ½ teaspoon Diamond Crystal kosher salt, and freshly ground black pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
• Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining ¼ teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in ¾ cup (180 mL) chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
• Carefully transfer the soup in batches to a high-powered blender, such as a Vitamix, and puree until smooth - adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
• Serve hot and garnish with cilantro as desired.

TURMERIC ROASTED CAULIFLOWER SOUP

Steps:

• Heat oven to 450 degrees. Pour olive oil into large bowl. Add cauliflower, shallot and garlic and stir so that oil coats the vegetables. Sprinkle on turmeric, cumin, salt and pepper. Toss to coat. Place vegetables on a parchment or foil lined baking sheet. Roast for 25 to 30 minutes, turning cauliflower occasionally until cooked.
• While cauliflower is roasting, bring stock to a simmer in a large pot. Add roasted cauliflower, shallot and garlic. Cook for 10 minutes on a low boil. Using a stick blender or a stand blender (working in batches) carefully blend until smooth. Add in half & half and stir. Taste and adjust seasoning.
• Ladle soup into bowls, drizzle with olive oil and sprinkle on crispy pancetta. Serve immediately.

CREAMY TURMERIC ROASTED CAULIFLOWER SOUP

Steps:

• 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!

ROASTED CAULIFLOWER SOUP

Steps:

• Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
• Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
• When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

HEALTHY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
• Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
• Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
• Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
• Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.

ROASTED CAULIFLOWER SOUP

Steps:

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.