![Golden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2024/08/roastedcauliflowerturmericcoconutsoup-e1569609264978-860x875.jpg)
This soup is creamy and comforting — without any actual cream — and infused with a wonderful deep, rich flavor from the roasted cauliflower. Honestly, caramelizing your cauliflower first is a total game changer! This soup is dairy and gluten-free and suitable for vegan, paleo and keto diets. Better still, it’s easy to make and packed with vitamins and minerals, disease-fighting antioxidants, healthy fats, and fibre.
Golden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free]Ingredients You Need for Golden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free]How to Prepare Golden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free]NotesGolden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free]
Golden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free]
Ingredients You Need for Golden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free]
- 1 large cauliflower, washed and cut into florets (approximately 6 cups)
- 3 tablespoons avocado oil, divided
- 1/2 medium white or Spanish onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups vegetable broth, with additional broth as needed for desired consistency
- 1 can (1 1/2 cups) organic coconut milk
- optional garnishes: fresh lime juice, hot sauce, cilantro, roasted pumpkin seeds, shelled hemp seeds
How to Prepare Golden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free]
- Preheat oven to 425ºF and line a baking sheet with parchment.
- Toss cauliflower florets with 2 tablespoons oil and spread in single layer on baking sheet. Roast for 30 minutes, tossing halfway. Broil for a couple minutes as desired for extra caramelization.
- When cauliflower is almost finished, put remaining 1 tablespoon oil in a large pot over medium heat. Add onion and cook until soft and slightly translucent, about 5 to 7 minutes.
- Add garlic, turmeric, cumin, salt, pepper and nutmeg, and cook for an additional minute.
- Stir in 1 1/2 cups broth, coconut milk, and roasted cauliflower. Bring to a boil, reduce heat to low, and simmer for 15 minutes, until cauliflower very tender and flavors have had a chance to meld.
- Transfer to blender container and blend until smooth. Season with salt and pepper to taste and add additional broth as needed for desired consistency. Serve with your choice of garnish.
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