Turmeric Roasted Cauliflower Soup

There’s something incredibly comforting about a warm bowl of Turmeric Roasted Cauliflower Soup on a chilly winter evening. As the weather cools down, I find myself reaching for ingredients that not only nourish the body but also warm the soul. I remember the first time I made this soup; the vibrant golden hue of the roasted cauliflower combined with the earthy notes of turmeric filled my kitchen with a cozy aroma, wrapping me in a blanket of warmth. It was one of those recipes that effortlessly turned a mundane evening into something special.

This soup became a staple for me during winter months, especially on those days when I craved comfort food that didn’t weigh me down. The creamy texture from the coconut milk paired with the subtle spice from cumin makes every spoonful feel indulgent. I love how simple ingredients can come together to create something so satisfying. Each time I prepare this dish, I can’t help but feel a sense of joy as I chop the fresh onion and smash the garlic cloves, knowing that a delicious meal is just around the corner.

So, if you’re looking for a soul-warming dish that’s perfect for winter, the Turmeric Roasted Cauliflower Soup is your go-to. Not only is it packed with flavor, but it also brings a burst of color to your dinner table. It’s the kind of meal you’ll want to share with family and friends, making it an ideal choice for gatherings or simple weeknight dinners. Trust me, once you try it, you’ll understand why it holds such a special place in my heart.

Ingredients for Turmeric Roasted Cauliflower Soup

The ingredients for the Turmeric Roasted Cauliflower Soup are not only simple but also work together in harmony to create a delicious dish. The use of fresh vegetables and spices brings a depth of flavor that elevates this soup to another level. Each ingredient has a purpose, contributing to the creamy texture and vibrant taste.

• 6 heaping cups cauliflower florets, from 1-1/2 pound cauliflower cut into 1-inch florets: Fresh cauliflower is the main ingredient, roasted to perfection to enhance its natural sweetness.
• 3 garlic cloves: Smashed to release their aromatic oils, garlic adds a rich flavor to the soup.
• 2 tbsp olive oil, plus 1 teaspoon: This creates a beautiful roast on the cauliflower and helps to sauté the onion.
• 1 teaspoon turmeric: Provides the stunning golden color and earthy flavor, along with numerous health benefits.
• 1 teaspoon cumin: Adds warmth and depth to the dish, enhancing the overall flavor profile.
• 1/8 teaspoon crushed red pepper flakes, optional: For those who enjoy a little heat, this is a great addition.
• 1/2 teaspoon kosher salt, to taste: A necessary seasoning that brings all the flavors together.
• 1 medium chopped onion: Adds sweetness and depth when sautéed until translucent.
• 3 cups vegetable broth: Provides a flavorful base for the soup.
• 1/4 cup full fat canned coconut milk, shaken well: Gives the soup a creamy richness that perfectly complements the spices.
• 2 tablespoons chopped cilantro: Fresh herbs add brightness and a pop of color when serving.

Directions for Turmeric Roasted Cauliflower Soup

Making the Turmeric Roasted Cauliflower Soup is a straightforward process that anyone can master. The steps are quite simple, and soon enough, you’ll be enjoying your own homemade soup. Let’s walk through the steps together!

1. Preheat your oven to 450°F. This high temperature is essential for roasting the cauliflower to achieve that perfect golden brown color and tender texture.
2. While the oven is heating, smash the garlic cloves with the side of a knife. This technique releases their oils, maximizing their flavor.
3. In a large bowl, place the cauliflower florets and the smashed garlic. Drizzle with 2 tablespoons of olive oil, ensuring every floret is well coated. Shake the bowl gently to mix.
4. In a separate small bowl, combine the turmeric, cumin, salt, and optional crushed red pepper flakes. Sprinkle this mixture evenly over the cauliflower, tossing to coat thoroughly.
5. Spread the seasoned cauliflower on a large rimmed baking sheet. Make sure to arrange them in a single layer for even roasting.
6. Roast the cauliflower in the oven for about 25 to 30 minutes, turning occasionally to ensure they are evenly cooked and browned. The goal is to have tender florets with a caramelized exterior.
7. While the cauliflower is roasting, heat a medium pot over medium heat. Add 1 teaspoon of olive oil and the chopped onion. Sauté until the onion is translucent, which should take about 2 to 3 minutes.
8. Once the onion is ready, add the vegetable broth and transfer the remaining roasted cauliflower into the pot. Bring the mixture to a boil, then reduce the heat and cover, allowing it to simmer for 15 minutes. This step allows the flavors to meld beautifully.
9. After simmering, use a hand blender or a regular blender carefully in batches to blend the soup until it’s smooth and creamy. This is where the magic happens!
10. Taste the soup and add more salt if needed. Stir in the coconut milk until well incorporated. This will add a rich, creamy texture that balances the spices perfectly.
11. To serve, ladle the soup into bowls and top with reserved roasted cauliflower and a sprinkle of chopped cilantro. You can also drizzle a bit more coconut milk on top for an extra creamy finish.

Things Worth Knowing

Making Adjustments

Adjusting recipes to fit your taste is part of the fun in cooking. Here are some tips to help you customize the Turmeric Roasted Cauliflower Soup to your liking:

• Storage: After making the soup, cool it completely and store in an airtight container in the refrigerator. It can last up to five days.
• Freezing: You can freeze the soup for up to three months. Just ensure it’s in a freezer-safe container, and thaw in the refrigerator before reheating.
• Pairing: This soup pairs beautifully with crusty bread or a fresh salad, making it a wholesome meal.
• Variations: Feel free to add other vegetables like carrots or sweet potatoes for added flavor and nutrition.
• Spice Level: Adjust the amount of crushed red pepper flakes based on your spice preference. Omit them entirely for a milder soup.
• Coconut Milk: Use light coconut milk for a healthier version, but keep in mind it may reduce creaminess.

Serving This Turmeric Roasted Cauliflower Soup

The way you serve the Turmeric Roasted Cauliflower Soup can elevate the entire experience. Here are some ideas to make your presentation pop:

• Garnish Generously: Top each bowl with fresh cilantro or even a dollop of coconut milk for an eye-catching presentation.
• Seasonal Sides: Serve with a side of roasted or grilled veggies to complement the flavors of the soup.
• Perfect for Any Occasion: This soup is ideal for cozy winter dinners, holiday gatherings, or even as a starter for a formal meal.
• Warm Bread: Pair your soup with warm, crusty bread or pita for dipping. It adds a wonderful texture contrast.
• Serving Temperature: Always serve the soup warm, as it brings out all the flavors beautifully.
• Make it a Meal: Turn the soup into a complete meal by adding some cooked grains like quinoa or farro to each bowl.
• Storing Leftovers: If you have leftovers, store them in an airtight container and reheat on the stove for the best flavor.

FAQ

Conclusion

The Turmeric Roasted Cauliflower Soup is a beautiful blend of flavors and comforting warmth, making it a standout choice for any winter meal. I encourage you to give it a try and experience the delightful combination of spices and creamy texture for yourself. It’s a wonderful way to nourish both your body and soul, so grab your ingredients and let’s get cooking!

Turmeric Roasted Cauliflower Soup

The ultimate comfort food, Turmeric Roasted Cauliflower Soup is creamy, flavorful, and easy to make. Packed with nutrients and a delightful blend of spices, it’s a perfect winter dish that will warm your heart and satisfy your cravings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups cauliflower florets from 1-1/2 pound cauliflower cut into 1-inch florets
• 3 garlic cloves
• 2 tbsp olive oil plus 1 teaspoon
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/8 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon kosher salt to taste
• 1 medium chopped onion
• 3 cups vegetable broth
• 1/4 cup full fat canned coconut milk shaken well
• 2 tablespoons chopped cilantro

Equipment

• Oven
• Large Pot
• Baking Sheet
• Chef's Knife
• Blender
• Wooden Spoon

Method

 

1. Preheat your oven to 450°F. This high temperature is essential for roasting the cauliflower to achieve that perfect golden brown color and tender texture.
2. While the oven is heating, smash the garlic cloves with the side of a knife. This technique releases their oils, maximizing their flavor.
3. In a large bowl, place the cauliflower florets and the smashed garlic. Drizzle with 2 tablespoons of olive oil, ensuring every floret is well coated. Shake the bowl gently to mix.
4. In a separate small bowl, combine the turmeric, cumin, salt, and optional crushed red pepper flakes. Sprinkle this mixture evenly over the cauliflower, tossing to coat thoroughly.
5. Spread the seasoned cauliflower on a large rimmed baking sheet. Make sure to arrange them in a single layer for even roasting.
6. Roast the cauliflower in the oven for about 25 to 30 minutes, turning occasionally to ensure they are evenly cooked and browned. The goal is to have tender florets with a caramelized exterior.
7. While the cauliflower is roasting, heat a medium pot over medium heat. Add 1 teaspoon of olive oil and the chopped onion. Sauté until the onion is translucent, which should take about 2 to 3 minutes.
8. Once the onion is ready, add the vegetable broth and transfer the remaining roasted cauliflower into the pot. Bring the mixture to a boil, then reduce the heat and cover, allowing it to simmer for 15 minutes. This step allows the flavors to meld beautifully.
9. After simmering, use a hand blender or a regular blender carefully in batches to blend the soup until it’s smooth and creamy. This is where the magic happens!
10. Taste the soup and add more salt if needed. Stir in the coconut milk until well incorporated. This will add a rich, creamy texture that balances the spices perfectly.
11. To serve, ladle the soup into bowls and top with reserved roasted cauliflower and a sprinkle of chopped cilantro. You can also drizzle a bit more coconut milk on top for an extra creamy finish.

Notes

• Tip 1: After making the soup, cool it completely and store in an airtight container in the refrigerator. It can last up to five days.
• Tip 2: You can freeze the soup for up to three months. Just ensure it’s in a freezer-safe container, and thaw in the refrigerator before reheating.
• Tip 3: This soup pairs beautifully with crusty bread or a fresh salad, making it a wholesome meal.
• Tip 4: Feel free to add other vegetables like carrots or sweet potatoes for added flavor and nutrition.
• Tip 5: Adjust the amount of crushed red pepper flakes based on your spice preference. Omit them entirely for a milder soup.

Previous PostChocolate Chip Banana Bread

Next Post Beef Noodle Soup

Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.