Description
Brighten up your meals with Golden Turmeric Cauliflower Soup, a creamy, nutrient-rich vegan dish that’s bursting with anti-inflammatory benefits. This vibrant soup features roasted cauliflower blended with coconut milk, turmeric, and warming spices for a cozy and flavorful experience. Perfect for a quick lunch or dinner, it’s healthy, satisfying, and irresistibly golden.
Detailed Recipe
Ingredients
- 1 medium head of cauliflower, chopped
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional)
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Juice of half a lemon
- Fresh parsley or cilantro for garnish
Instructions
- Roast the Cauliflower: Preheat the oven to 400°F (200°C). Toss the chopped cauliflower with olive oil, spread on a baking sheet, and roast for 20-25 minutes until golden and slightly crispy.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and softened, about 3 minutes.
- Add Spices: Stir in turmeric, cumin, and chili powder (if using). Cook for 1 minute to toast the spices.
- Combine Ingredients: Add the roasted cauliflower, vegetable broth, and coconut milk to the pot. Stir well and bring to a boil. Reduce heat and simmer for 10 minutes.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Season and Serve: Stir in lemon juice, salt, and black pepper. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley or cilantro.
