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Healthy Roasted Cauliflower Soup
Healthy Roasted Cauliflower Soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savory roasted cauliflower soup, featuring bold garlic flavors, creamy potato base, vibrant turmeric hues, and topped with crunchy almonds.
Ingredients:
  • 1 large head cauliflower, broken into florets
  • 2 medium white onions, cut in half lengthwise and thinly sliced
  • 3 tablespoons olive oil
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 2 tablespoons salted butter
  • 4 cloves garlic, crushed
  • 1 large potato, with skin, cut into 1-inch pieces
  • 1 quart vegetable stock
  • 2 tablespoons sliced almonds
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • Arrange cauliflower and onion evenly on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper. Mix well to coat evenly.
  • Roast vegetables in the oven until cauliflower is lightly browned and tender, about 25 minutes.
  • In a large saucepan, gently melt butter until it sizzles. Add garlic and cook for about 3 minutes until it perfumes the air. Introduce potato and turmeric to the pan. Increase the heat to medium and pour in the stock. Allow it to simmer and cover until the potato is tender, approximately 10 minutes.
  • Reserved 1 cup of roasted cauliflower for topping. Add the rest of the cauliflower and onion to the soup, bring to a simmer, and cook for 5 minutes to blend flavors. Puree using an immersion blender or food processor until smooth. Adjust seasoning to your taste.
  • Toast the almonds in a dry skillet over low heat, stirring occasionally, until they turn golden brown.
  • Pour the soup into bowls and garnish with the remaining cauliflower and toasted almonds.

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