Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Healthy and hearty roasted cauliflower soup.

Gallery

Recipe Summary

cook:
30 mins
total:
40 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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.

Nutrition Facts

329 calories; protein 8.2g; carbohydrates 36.4g; fat 18.7g; cholesterol 15.3mg; sodium 967.2mg. Full Nutrition
Advertisement