Autumn Turmeric Cauliflower Soup
- Sep 21, 2022
Cauliflower sure has enjoyed a glow-up over the past few years, and it's the centerpiece of this flavorful Autumn Turmeric Cauliflower Soup recipe, too. This gluten-free soup is as comforting as it is hearty and delicious, making it perfect for Movie Day, Game Day, or any day.
Serves: 6
Ingredients
Use Organic if possible
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10 cups cauliflower (about 3 lbs.) cut into medium florets
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3 Tbsp olive oil
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1 tsp cumin
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1/8 tsp crushed red pepper flakes
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sea salt
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freshly ground black pepper
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1 medium yellow onion diced
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2 cloves garlic minced
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2 medium carrots peeled and diced
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2 stalks celery diced
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4 cups low-sodium vegetable broth
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1 (15-ounce) can full-fat coconut milk
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1 Tbsp grated fresh ginger
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juice from 1/2 lime
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cilantro (to garnish)
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chopped cauliflower (to garnish)
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gluten-free croutons (optional)
Preparation
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Preheat the oven to 425º Fahrenheit. Line a baking pan with parchment paper.
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In a large bowl, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon turmeric boost, 1/2 teaspoon sea salt, and pepper.
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Roast for 20-25 minutes.
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In a large soup pot, heat 1 tablespoon of olive oil over medium heat.
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Add the onion, 1/2 teaspoon turmeric boost, cumin, red pepper flakes, and a pinch of salt, and sauté, stirring occasionally, for 3- 4 minutes.
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Add the garlic, carrots, and celery. Sauté for 10 minutes, or until the vegetables are soft.
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Pour in the vegetable broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook.
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Add the grated ginger and roasted cauliflower to the pot, bring to a boil, reduce heat to low and simmer 10-15 minutes.
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Using an immersion blender (or high-speed blender), puree the soup until smooth.
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Whisk in the coconut milk and lime juice, and season with salt and pepper to taste.
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Serve warm topped with cilantro, chopped cauliflower and croutons, as desired.
