Golden Cauliflower Soup
Dive into a bowl of pure comfort with this velvety Golden Cauliflower Soup, a nourishing blend of roasted cauliflower, aromatic spices, and creamy coconut milk. Infused with turmeric, cumin, and a hint of ginger, this vibrant soup boasts a rich golden hue and layers of warming flavors. The caramelized notes from oven-roasted cauliflower pair perfectly with the subtle sweetness of coconut milk, while a squeeze of fresh lemon juice brightens every spoonful. Ready in just 45 minutes, this vegan and gluten-free recipe is as wholesome as it is delicious, making it an ideal choice for weeknight dinners or meal prep. Garnish with fresh parsley and a sprinkle of optional chili flakes for a gorgeous, restaurant-worthy presentation that's sure to impress!
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- 1 medium carrot
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon ground ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 teaspoon chili flakes (optional)
Instructions
Preheat your oven to 425°F (220°C).
Break the cauliflower into small florets, discarding the tough stem. Spread the florets on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast in the oven for 20-25 minutes, until golden and tender.
While the cauliflower roasts, dice the onion, mince the garlic, and peel and chop the carrot.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
Add the garlic and carrot to the pot. Stir in the turmeric, cumin, and ground ginger, cooking for 1-2 minutes until fragrant.
Remove the roasted cauliflower from the oven and add it to the pot. Stir to combine the flavors.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer it in batches to a countertop blender.
Stir in the coconut milk, lemon juice, salt, and black pepper. Simmer for an additional 5 minutes to let the flavors meld.
Taste and adjust seasoning as needed. If you prefer a touch of heat, sprinkle in chili flakes.
Serve hot, garnished with fresh parsley and an extra drizzle of coconut milk if desired.
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5600 mg | 243% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 50.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4336 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
