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.

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!

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.

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.

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!

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.